The history of China’s hospitality industry and how its inns evolved over time

Just when I thought I had exhausted my appetite for buffets, a Sunday brunch at a French restaurant in Crowne Plaza Kuala Lumpur proved a delightful corrective.

There was free-flowing sparkling wine, a generous spread and a parade of desserts that made restraint all but impossible.
I am told that another restaurant in the same hotel offers a Saturday “Straits of Malaya” buffet showcasing Malay cuisine.

The prospect is enticing, though it will have to wait a few weekends.

At my age, one must eat...