tags - Sinar Daily

The desire to savour beloved Malaysian dishes without relying on animal-based ingredients marked the beginning of vegan culinary content creator Chef Dave’s journey. - Photo: Chef Dave Vegan Journey website

Malaysians look for authentic flavours, meaningful stories and a connection to Malaysia’s culinary heritage during Ramadan hotel buffet. Photo illustrated via Canva.

The scale of the event required meticulous coordination between kitchen and service teams to ensure seamless operations for a crowd comprising corporate groups, families and community organisations.

Whether you are a nature lover, a dedicated foodie, or a bargain hunter, here is how to make the most of a weekend in Bandung.

Priced at RM1 each, the Akokpresso has become a favourite among regulars, with daily production reaching around 200 pieces using two trays of eggs. - Bernama photo

The experience of enjoying his quesillo begins with a sweet, creamy flavour before it is balanced by a bittersweet caramel taste that creates a more indulgent texture. - Bernama photo

Patin buah commands the highest retail price at RM40 per kilogramme (kg), while patin emas and patin lawang are sold at RM25 per kg. Common patin, meanwhile, remains the most affordable at RM16 per kg. - Bernama photo

At 80, Wee is still very much at the heart of the festive rush, tirelessly preparing Kiam Koay, or ‘Kia Koi’ in the Kelantan dialect - a traditional cake passed down through four generations. Photo by Bernama

At Smith & Wollensky Kuala Lumpur, Ramadan arrives with "7.29PM", a refined semi-buffet concept named after the approximate time of berbuka puasa (fast -breaking) in the Klang Valley.

Hospitality today is no longer defined solely by infrastructure or star classification, but by service quality, responsiveness and professionalism while guest experience plays a critical role in shaping visitors’ first impressions of Malaysia. - Photo illustrated by Sinar Daily