Step-by-step photos show how to make fresh noodles in the feature on ramen.

WAKE up and smell the coffee! Coffee culture – and everything that entails, from premium, single-bean brews to artisanal coffee outlets and coffee machines that cost as much as a small car – has definitely arrived in Malaysia.

This month’s Flavours magazine, the country’s premier food and lifestyle publication, dives deep into the scene, speaking to connoisseurs, cafe owners and, the rising stars of the scene, the baristas, five of whom grace the cover of the March issue. Read about these passionate coffee makers and you’ll be surprised not only by their passion but also by their interesting backgrounds.

With Easter coming up soon, on March 31, you must check out the Eggstatic agar-agar feature. Even if you don’t celebrate the festival, you’ll love the delicately gorgeous jelly in eggshell moulds that recipe developer Debbie Teoh made. Also in keeping with the season, artisanal bakery The Carpenter’s Daughter shares the secrets of divinely flavourful and fluffy hot cross buns.

In the Rah-rah ramen feature, Flavours writer Ooi May Sim hits the noodle trail to uncover the long and short of Japan’s second-favourite staple (behind rice). She delves into how to make fresh ramen – illustrated with step-by-step photos – the signature flavours from different parts of Japan and the different toppings, as well as some of Klang Valley’s best ramen outlets.

The celebrity chef featured this month is the irrepressible Chef Sam Leong of Singapore’s Forest Cooking School, who held a masterclass in Kuala Lumpur, often having participants in stitches with sallies like “the Chinese teaspoon is different from a pastry teaspoon” and “The ladies in my classes like to take the opportunity to get closer to me ...”! He also shares three tasty receipes on pages 51-53.

Learn how to make flavourful and fluffy hot cross buns.

While Thai food is almost common in Malaysia and Vietnamese cuisine is fast becoming just as popular, the food of Myanmar is much less well-known. In All souped-up, Mohana Gill shows readers how to make the country’s national dish, Mohinga, or rice noodles in fish soup. She shares not only the traditional recipe but also an easy version using canned fish that is just as tasty as the flavourful original.

The Design section looks at the very hip new nightspot The Establishment, which brings a little Melbourne style and cocktail culture to KL while the Travel section explores Nepal’s tasty food among the mountain peaks.

Look out for this month’s beautiful, coffee-influenced cover of Flavours at all good newsagents and bookstores nationwide.

Flavours is published by Star Publications (M) Bhd.

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