Sumo restaurant in Tokyo teaches foreign visitors about the ancient sport
On the underground floor of a 10-story mixed-use building, the press was given a sneak peek of a restaurant that features a combination of sumo and washoku cuisine in an…
New Year’s ‘No.1 tuna’ hauls in record US$3.3mil at Tokyo’s Toyosu Market
It is the highest price on record since 1999.
Malaysia’s durian delights available all year
A wide variety of creative desserts keeps king of fruits popular beyond peak season.
Chaozhou gongfu cha: A tea-drinking practice steeped in Chinese tradition
In 2022, it was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity as part of the "traditional tea processing techniques and associated…
Buried fire, shared roots: A Maori and Papuan stone-cooking bond
A Maori hangi and Papuan bubigi cooked side by side highlight deep-rooted culinary parallels, where food becomes both sustenance and a language of togetherness.
Dissecting the Noche Buena—the Philippines’ Christmas Eve feast
Museum director and anthropologist Cora Alvina unravels what appears on Filipinos' Christmas Eve table, tracing many dishes to history, migration, and adaptation.
Hapag and Aya pastry chef plays with Filipino flavors for a serious reason
Pastry chef Sam Singson-Javier fears losing Filipino traditions and flavors—her desserts are meant to preserve them
CNN Travel lists Myanmar’s Meen Hing Kha as one of the world’s 20 best soups
CNN Travel reports that the soup has a fragrant aroma, contains rice flour, and uses fish, a type of meat.
A cup of coffee, entirely Bhutanese
CCH2O Café is modest in scale but it carries an unusually deliberate ambition. Its premise is simple and quietly radical: that a cup of coffee served in Bhutan can be Bhutanese…
Malaysian bun makers to ‘bao’ out after 72 years
Wai Heng, 80, Khai Ming, 77, and Khai Keong, 71, plan to retire at the end of this month after devoting most of their lives to running their shops.