Upon first inspection, Ebb & Flow might seem like just another restaurant in Bangsar’s sardine-packed Telawi stretch in Kuala Lumpur, no better or worse than the rest. That is until you 1) meet Robert ...
Franco-Syrian historian Farouk Mardam-Bey talks about food as representing the history and identity of the Levant to Dina Ezzat It has been many decades since Farouk Mardam-Bey moved from Damascus to ...
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The A to Za’atar of Levantine cuisine
MID-DAY: How would you introduce Levantine cuisine to a first-time diner? Chef Alaa Aloush: Levantine cuisine is all about freshness, balance, and deep-rooted traditions. For first-timers, I’d ...
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