It might be a new chapter for the Malaysian institution,but old favourites such as its signature laksa (made with cow’s milk) and beef rendang will still entice regulars.
The Rocks’ heritage site is now known as The Collective,featuring a cocktail bar,breakfast courtyard and ambitious new dining room.
The venue helped redefine the city’s bar culture,before allegations of sexual misconduct rocked its parent company. Now the site is being turned into a private members’ club.
The Palomar restaurant is one of three venues to open at the former home of the Grand Pacific Blue Room when it relaunches as a hotel.
Sydney’s pastry chefs and chocolatiers are getting creative to stay afloat during the global chocolate crisis. Here’s what you’ll be eating more – and less - of.
A butcher,florist,dumpling stall and cheese shop will be among the nearly 50 new operators at the historic precinct.
L’Avant Cave will expand on Porcine’s “whole beast” approach in the kitchen while letting diners select wine from P&V’s extensive bottleshop collection.
Former Raja chef Ahana Dutt wants to show Sydneysiders there’s more to Indian cooking than butter chicken.
The team behind Porteno will hand over the keys for the eye-catching Enmore Road property to a top Italian chef.
The plant-based upmarket jewel in Potts Point has been bought out by its long-serving head chef Sander Nooij.