Sweet sips and even sweeter prices at this lassi stand in Malaysia’s Ipoh
Despite rising costs, Murali firmly believes in keeping his drinks affordable for everyone. He said a takeaway packet of his mooru (traditional spiced yogurt-based drink) is…
Hanoi’s street food culture gains ground with Michelin nods
Popular dishes Hoan Kiem bun cha and pho take the spotlight.
If you’re looking for something different in Karachi, K Pav’s new restaurant is the place for you
For the unversed, K Pav is a restaurant started by Arun Perwani. The food is a mix of Indian street food and nostalgic food his late mother used to make and it’s something you…
For Filipino chef Jam Melchor, to cook means cooking Filipino
A prominent voice in the “renaissance” of Filipino food is chef Jam Melchor. He is the founder of the Philippine Culinary Heritage Movement, with the mission to preserve…
Cambodian culinary talent shines in international Michelin kitchens
Chef Mariya Un Noun's high-flying kitchen adventures not only highlight the rich flavours of Khmer cuisine but also raise the profile of Cambodian cooking on the global stage.
Singaporeans flocking to Malaysia’s Johor for durian feasts
The Musang King durian tour to Johor Baru, for instance, costs SG$110 (RM364) for a day tour including transport, an all-you-can-eat Musang King lunch, and an eight-course dinner.
Japanese food in Singapore under $20: 5 hawker stalls serving restaurant-quality sashimi and donburi
These hawkers aim to evolve Singapore's food scene by offering restaurant-quality Japanese cuisine, hoping to compete with established restaurants, and satisfy cravings.
Array of Tokyo-made gins exude scents of local nature
As gin is growing in popularity as a spirit that can be used in various cocktails, gin makers also hope to draw attention to Tokyo’s natural environment.
Philippine root crop ‘ube’ can go beyond dessert—use it as a savory side dish, too
Filipinos have been consuming ube since before the Spanish arrived, and long before it hit the shelves of Trader Joe’s.
Tokyo pastry shop from 1920s keeps customers coming back with classic flavours
Takase Ikebukuro Honten believes deeply in making its sweets by hand and serving up a classic taste with the greatest care.