Durian buffet a hit for Kampong Thom farmer
Knowing the difficulties farmers faced due to imported durian and seeing seafood buffets in Phnom Penh, the owner said he came up with the idea of hosting a durian buffet.
China’s restaurants adapt to open new revenue stream amid virus outbreaks
After the monthlong suspension of dine-in operations, restaurants are embracing online takeout and delivery services that have proved effective for many businesses to stay afloat.
Bread crusts, coffee beans transformed into craft beer by Japan brewing firm
Asahi Group, headquartered in Tokyo, sources the unusual ingredients from local eateries. The resulting beers have been well received by beer buffs for their “authentic”…
Restaurants on the verge of closing their doors
Facing a manpower shortage, a restaurant owner said most of his staff was from outside Malaysia, many of who returned home or lost their permits during the Covid-19 pandemic.
Thai durian operators in a prickly spot as the authorities urge industry to grow
With upto 90 per cent of Thailand's durian produce exported to China, industry players are questioning the sustainability of an industry that hinges so heavily on Chinese demand.
Bitter times for Kampong Speu palm sugar
Due to the unfavourable weather, manufacturers have produced a mere 70-80 tonnes this season, or just over half of normal, compared to the 150 tonnes ordered by exporters.
Japan restaurant operators making further inroads in Asia
The growing popularity of Japanese food overseas has provided a boost, but the key to steady business is the development of fine-tuned flavors and ingredients tailored to local…
Asia’s largest cell-cultured chicken facility to be up and running in Singapore from 2023
Singapore is the first country to approve the sale of cell-based meat in December 2020, with the product coming from Good Meat.
China keen on Battambang durians
Companies intend to buy durian in the southwest of Battambang province for export to China in the future, creating opportunities for the farmers to expand their scale of operation.
Restaurant chains think outside box to blunt hit from soaring prices
Popular udon restaurant Marugame Seimen now cooks only the amount needed to fill the order – a way to stay competitive amid the spiraling costs ushered by the pandemic.