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last updated: 19 hours, 51 minutes ago
Life & Times

Exercise in cool comfort

An aerobics instructor has created a line of exercise clothing which gives comfort and coverage, writes Kasmiah Mustapha

42 go marching in...

There’s no shame in losing to other great voices but tears are par for the course. Philip Lim visits Hollywood and Las Vegas to hear some desperate voices

Shoot it from the air

A German-Malaysian collaboration introduces a high-flying contraption to boost local film-making, writes Dennis Chua

If the shoe fits

This season, the shoes are bright and high, writes Syida Lizta Amirul Ihsan

Chic on a budget

Hard-pressed for cash? Look fresh and cool with these items Tengku Sofiah Aishah has picked from online shops. Each is RM30 or less

Sounds for the soul

From bebop, to indie pop, Subhadra Devan has the goods on the Mosaic Music Festival in Singapore

Effortless chic

Max Mara’s latest collection calls for more feminine curves and a toned physique, writes Syida Lizta Amirul Ihsan

East coast delights

Kelantanese cuisine is the hallmark of Belanga but, as Tan Bee Hong finds out, there’s more to savour

Preity happy to be back

BOLLYWOOD actress Preity Zinta, who left the film industry to focus on her Indian Premier League team as well as other business ventures, is back with her debut production venture, reports Bollwyood-stars.net.

If scent matters...

Even a lotion with beautiful scent cannot replace the humble oil as a body moisturiser, writes Syida Lizta Amirul Ihsan

A welcome invasion

The British Invasion promotion offers albums from Britain’s best artistes at unbeatable prices

TOP PICKS: Time and togetherness

For mums, spending time with their children is of utmost importance. Kasmiah Mustapha suggests some activities to help them bond

Invest for life

When it comes to health, the age-old advice that prevention is better than cure is a time-tested truth, writes Sushma Veera

FOOD: Best of Malacca Nyonya cuisine

Chef Florence Tan lends her expertise to the menu at The Tranquerah, serving a piece of history with heritage dishes, writes Tan Bee Hong