09/05/2026

LYFE SATURDAY | MAY 9, 2026 20 What AI cooks up A recipe no longer has to begin with a dish in mind. It can start with whatever happens to be left in the fridge. Artificial intelligence (AI) is o Artificial intelligence redefines recipe creation Ű BY AMEEN HAZIZI

In user testing, 87% of participants rate AI generated recipes as practical and usable in real cooking scenarios.

generating recipes based on input. Work from the University of South Florida, developed through an AI programme, shows how language models can produce structured recipes in seconds, complete with ingredients, steps and cooking times. The system draws from large datasets and assembles a recipe that fits the request, rather than retrieving an existing one. Making use of what is already there The impact is most visible in everyday cooking. Ingredients that might otherwise go unused can be turned into a complete meal. Research presented at the 27th International Conference on Knowledge-Based and Intelligent Information & Engineering Systems, involving researchers from Khon Kaen Wittayayon School, highlights how AI recipe systems can reduce food waste by generating meals based on available ingredients. The approach focuses on using what is already present instead of planning around new purchases. Built-in adjustments for diet and time AI recipe tools can also adapt to specific requirements. Users can set limits such as calorie targets, dietary restrictions or preparation time. The same University of South Florida project outlines how nutrition analysis can be integrated into recipe generation, allowing users to view estimated nutritional values alongside the cooking steps. This adds a layer of decision-making beyond the recipe itself.

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reshaping how people approach cooking by moving the process away from searching and towards generating. Instead of scrolling through fixed recipes, users enter ingredients, preferences or time limits and receive a tailored set of instructions almost instantly. Moving beyond recipe databases Traditional recipe platforms rely on search. They assume the user already knows what to cook. AI systems remove that requirement by

Trust and familiarity Acceptance of AI-generated recipes varies depending on the type of dish. A 2024 study in the International Journal of Gastronomy and Food Science, reviewed under the University of Oxford ethics framework, found that people respond similarly to AI and traditional recipes when the dishes are familiar. Confidence drops when the recipes become more experimental, with users showing less willingness to rely on unfamiliar combinations. This points to a gap between technical capability and user perception. Where human judgement remains AI-generated recipes can still present practical issues. Some outputs include unclear measurements, missing steps or combinations that require adjustment. The system provides a starting point, but the outcome depends on how the user interprets and refines the instructions. Different starting point for cooking What changes is where cooking begins. Instead of deciding on a dish and gathering ingredients,

users begin with what they have and generate options from there. This shifts the role of the cook towards selecting, adjusting and evaluating rather than simply following a set of instructions. Recipes become flexible outputs shaped by context rather than fixed guides. In practical terms, the process starts with a prompt and ends with a dish, with the recipe taking shape somewhere in between.

Most AI recipe models are trained on datasets containing 1 million recipes.

AI recipe tools can estimate ingredient quantities and costs automatically based on portion size.

BUZZ SPOTS

Serai House, Kuala Lumpur Opened last April, Serai House breathes new life into Seri Negara, a colonial-era mansion originally built in 1898 as the official residence of the British High Commissioner in Malaya. Situated on two adjacent hilltops within the verdant Perdana Botanical Gardens, Seri Negara has hosted key moments in Malaysian history – the Malaysian Constitution was partly drafted within its halls and the estate later served as a luxury heritage hotel until 2015. Serai House is the sister restaurant of Semuka Cafe, another eatery housed within the historic mansion. Set beneath Seri Negara’s lofty ceilings and surrounded by century-old trees, the restaurant has a “contemporary” aesthetic, honouring the mansion’s regal past while providing warm, understated sophistication for today’s diners. Signature dishes include Ikan Merah Bakar , a red snapper charred over open flame, lightly B ean Here!, Ipoh Local cafe brand Bean Here! Coffee & Pastries has opened at Kolej Poly-Tech Mara Ipoh, offering hot drinks and cold soft-serves to the campus community and surrounding public. The cafe is actually a Perak state government community initiative, aimed to help youth learn how to run a F&B business of their own. Here, you can find house-roasted as well as freshly made pastries such as croissants, muffins, sandwiches and curry puffs. Even their ice-cream is homemade! This new outlet in Ipoh has introduced many new menu items, such as chicken tenders, nachos, Black Forest Spanish latte and cinnamon latte. It also serves as a relaxing space for studying, discussions and

interaction. The basement level has been dedicated as an area for students to study, discuss and carry out community activities, including arts and music programmes.

Village Grocer, B ukit Mertajam Malaysia’s premium supermarket chain has added on to its expansion into the Northern region with the opening of its newest outlet at the prestigious Vangohh Eminent. Residents and visitors in the Seberang Perai area can now enjoy convenient access to quality fruit, vegetables, seafood, meat, artisanal baked goods and gourmet meal Encik Tan, Subang Jaya Singapore’s hawker fare restaurant chain has finally landed in Malaysia, opening its first outlet at the Subang SkyPark. With 21 outlets in Singapore and one in Indonesia, Encik Tan aims to introduce halal certified Chinese hawker fare to Malaysians, especially Muslim diners. This new restaurant, with a bold orange and-white palette, spans an area of 1,800 sqm and can accommodate up to 50 diners. Be sure to check out the chicken cutlet curry rice, a clear crowd favourite thanks to the crispy cutlet and rich curry gravy. Encik Tan has apparently sold 1.5 million plates of this! Other than that, keep an eye out for the fishball noodles, prawn Hokkien mee, claypot chicken rice and signature noodles.

solutions. At present, Village Grocer has over 30 outlets throughout Malaysia, with the Vangohh outlet being the fourth in Penang. It is also Bukit Mertajam’s first-ever Village Grocer outlet. Village Grocer at Vangohh Eminent is located on the ground floor and is open daily from 10am to 10pm.

smoky with a delicate spice rub that lets the sweet, flaky fish shine and Udang Sambal Petai , marrying fresh prawn and bold petai beans, slow-simmered in a fragrant, spice laden sambal . The Rendang Tulang Rusuk is a standout: Slow-cooked in aromatic herbs and spices until meltingly tender, it offers a modern take on a classic while preserving its depth of flavour.