Slow Food’, the growing concept taking over ‘Fast Food’
Slow Food promotes the idea of sitting down, relaxing and spending some time chatting with family and friends, while savoring the food.
Soju comes back stronger, pricier
For long, the Vodka-like liquor has been loved for its accessibility and versatility, but the latest renditions aim to create a new sub-genre of soju.
Battle to sell broiled eels hits its stride ahead of Day of the Ox
This year, the Day of the Ox falls on a Saturday, when per-customer spending tends to rise, pushing up expectations among retailers and stores specializing in broiled eels.
Nagoya Station specialty sweet returns to the scene
After an 11-year hiatus, the bakery revived Shachibon – a cream puff modeled after the famous Kinshachi golden tiger – hoping it will become the new “must have” item.
Jam collaboration shows power of fruit and fraternity amid reconstruction
Jams made from fruits harvested in two places hit by major disasters — rains in northern Kyushu in July 2017 and the 2011 Great East Japan Earthquake affecting Tohoku — are…
Preah Vihear durians make sweet historic China debut
After shipping over 120 tonnes of the fruit, TKY Farm CEO Yi Sinath said going forward, “we hope to export directly to China instead of going through a local company”.
The controversial delicacy taking Bali by storm
Freshwater softshell turtle is gaining popularity as an ingredient, but questions linger about the dish’s inspiration and provenance.
Preah Vihear wild honey: Sustainable gold?
Collecting wild honey is a long-standing tradition of many Cambodians who depend on forestry products, and use the viscous liquid as medicine and for daily sustenance.env
What does the world see in S’pore chefs that we do not?
Home-grown chefs are coming into their own and, in the last two years especially, many have opened restaurants, either on their own or with investors.
High sodium content found in certain dim sum dishes in Hong Kong
Among different types of dim sum, shrimp siu mai was found to have the highest average sodium content of 590 mg/100 g, followed by spring roll with shrimp.