Premium durians going for a steal
The durians come from Perak or Pahang, which are among the states that enjoy a short year-end durian season that lasts till next month.
From a single cart to an empire
With smoke rising from tuk-tuk by the roadside, Pin Punreay ladles a tasty sauce atop a bowl of piping hot leek rice cakes.
Latest craze for sweet, hot yaki-imo refuses to cool
Yaki-imo baked sweet potatoes are enjoying a fourth wave of popularity thanks to stores offering a wider variety of the sugary tubers.
Beer-like beverage made with rice koji in Aichi Prefecture
It has a light color reminiscent of rice, a dry refreshing taste, and a distinct apple-like aroma.
Kampong Cham wine maker family puts focus on fruit flavours
A business developing alternative uses for banana have become so popular that they exported their products to several Asian and European countries.
Opting for a career of good taste
25-year-old Zang has managed to turn flour into a gold mine through ingenious maneuvers that breathe modern elements into "Jiaodong huabobo".
Japanese restaurants see record-breaking growth in Thailand
A survey found that 1,404 new Japanese restaurants opened in Thailand this year: 448 were sushi restaurants, 263 offer Japanese cuisine, and 185 focus on ramen.
Newest meat substitute created from rice bran
A Japanese scientist has managed to turn defatted rice bran into a high protein food.
Neem leaves salad recognised as a top 11 specialties by Asia Book of Records
Ingredients of the dish include young neem leaves, pork bacon, shrimp, choke fish, cucumber, fresh mango and fresh herbs.
Malaysia’s first ever Michelin Stars awarded to 4 restaurants in KL and Penang
The Michelin Guide dates back to 1900 when the first guide was compiled by brothers Andre and Edouard Michelin instructional material for travellers in France.