Penang’s new char koay teow champion crowned
The stall, run by Ong Siew Kean, 53, who is better known as Winny Ong, received the honour during a competition featuring 30 participants held at the Toi Shan Ningyang Wui Kwon, a…
Tradition comes before rising costs: Malaysian dumpling maker will “never” compromise taste
Quah Eng Hwa, 75, ensures her dumplings are packed with the requisite ingredients: glutinous rice, pork belly, dried mushrooms, salted egg yolk, chestnut and dried shrimp, which…
Wang Lang Market: Bangkok’s hidden gem for street food lovers
Nestled beside Siriraj Hospital on the Thonburi side of the Chao Phraya River, this bustling market is a haven for food lovers and it’s just a short boat ride away from the…
Time for a Tiger: Behind the legacy of Singapore’s first beer
Tiger beer is no stranger to Singaporeans and beer drinkers across the world. But the story behind one of Singapore’s most prominent beverage exports is one tied closely to the…
Penang’s char koay teow cooks set to battle for glory
The search for the gold standard of char koay teow is set to begin in what will surely be a heated showdown. Come Sunday, 30 hawkers will be firing up their woks to fight for the…
Japanese ‘rice meister’ shares tips on how to cook tasty stockpiled rice
Shinichi Nishikawa, 59, holds a qualification called “five-star rice meister,” which is like a PhD among those who have professional experience with rice.
RM1.50 ‘bun noodles’ make stall in Malaysia’s Tapah a top draw
Despite price hikes for food, a stall in Tapah, Perak, is selling peanut sauce noodles for only RM1.50 a plate. What makes these noodles special is that they are shaped in the…
Missing Dhaka? One bite of fuchka brings you home
Fuchka is an unhealthy but delightful bite of sin that we Dhakaites cannot do without. No matter which corner of the globe we live in, our periodic craving for this tangy street…
Labour of loaves: Making traditional bread in modern Singapore
Sweetlands Confectionery and Bakery supplies freshly baked bread to the many coffee shops around Singapore. Its Nanyang bread — a bread loaf baked with a traditional recipe, is…
Making traditional bread in modern Singapore: How one bakery is rising to the challenge
The decades-old Sweetlands Confectionery and Bakery is one of only a handful that continue to produce and supply the traditional bread used in kaya toast at popular cafe chains.