Eu Hooi-Khaw

Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.


3 months ago

Shobana, spice and banana leaf rice

Shobana, spice and banana leaf rice

4 months ago

Much Adu about Sugar

Much Adu about Sugar

4 months ago

Jolly good time at JJJ Ya

Jolly good time at JJJ Ya

4 months ago

So Tasty, second to naan

So Tasty, second to naan

4 months ago

Elegant HK eats in heart of KL

Elegant HK eats in heart of KL


4 months ago

Mozer’s moreish Mideast medley

Mozer’s moreish Mideast medley

5 months ago

With movement curbs eased, Cravings satisfied

With movement curbs eased, Cravings satisfied

5 months ago

Oriental delights, from dim sum to the deep

Oriental delights, from dim sum to the deep

5 months ago

Stoke up on Ember’s red-hot cuisine

Stoke up on Ember’s red-hot cuisine

5 months ago

Bakes so good, they brioche Universal laws

Bakes so good, they brioche Universal laws

6 months ago

Fine pho fit for a King

Fine pho fit for a King

6 months ago

Homey Nyonya eats by Ho Li Chow

Homey Nyonya eats by Ho Li Chow

6 months ago

No tall tales in this Meatology

No tall tales in this Meatology

6 months ago

A Fat Tea spread of Macau chow

A Fat Tea spread of Macau chow

7 months ago

In Fino we crust

In Fino we crust