Learning Hub
Guides, tips and equipment insights for commercial kitchens
Blender Wars
We had our first ever event at Kitchen 360 and it was all about blenders! Blenders, blenders, everywhere. But what do we really know about t…
Food and Hotel Malaysia 2019
We have recently participated in Food & Hotel Malaysia (FHM) 2019, the latest installment of Malaysia’s premium food and hospitality show.…
Sambal Udang Petai
INGREDIENTS 205g petai, peeled 565g prawns, shell removed but with tail intact 115g white onion, peeled 172g red onion, peeled 33g garlic, p…
How to Clean Glassware
It almost goes without saying that the use of glassware in an establishment can immediately elevate the entire business. Given the vital rol…
Pulut Inti
INGREDIENTS For the sweetened grated coconut (inti) 120 g gula melaka palm sugar 50 ml water 1/2 tsp salt 300g fresh grated coconut For…
Popcorn Chicken
INGREDIENTS 200 grams chicken breast, diced 200 grams panko breadcrumbs 6 tbsp flour 1 tbsp dried Herbs de Provence 1 tbsp paprika 1 tsp p…
How To Clean and Maintain Restaurant Furniture
The furniture in a restaurant is undoubtedly an important aspect of the business. When customers step into your restaurant, the furniture in…
Gas Vs Electric
In the foodservice industry, one of the most prevalent debate is the choice between gas-fired or electric restaurant equipment. As evidenced…
Beef Bourguignon
INGREDIENTS 6 slices bacon, cut into lardons 3 1/2 tablespoons extra-virgin olive oil 3 pounds stewing beef, cut into 2-inch chunks 1 large…
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