Hard to melt ice cream attracts customers
The ice cream bar was left out in a room temperature of 28.6 C for 30 minutes, and when workers tried to figure out when it was ready to eat, but the ice ceam hardly melted and…
Discover bulgogi prepared three ways
Cooked on table-top charcoal grill, the soft and chewy texture of the juicy meat goes excellently with white rice.
The wonder plant called Moringa and its many health benefits
Every part of this tree has special properties: its leaves, flowers, seeds, bark, sap and pods. Even the oil extracted from the tree has similar properties to that of olive oil.
Kare-kare ranks as 52nd best stew in the world
Taste Atlas, an extensive food guide website that compiles and ranks international food dishes, featured the traditional Filipino dish that received 4.3 stars out of 5 based on…
Vietnam remains huge potential market for bubble tea
"The market is fragmented, and there is enough room for larger and smaller bubble tea players to co-exist", said Jianggan Li, Founder and CEO of Momentum Works.
Ramen, ramyun, or ramyeon? Stories behind the popular instant noodles
Ramen, ramyeon or ramyun – one may ask: Why does it even matter? Some say it does so because to many Koreans, ramen and ramyeon are two different dishes.
Sencha vs matcha: Same roots, different paths
Ryokucha – a variation of the green tea –is widely drunk in Japan in everyday life, while Sencha-drinking developed into sencha-do (the way of sencha tea) and is less…
When grapes are sweet enough, they go to market
20-year-old grape farmer Zhao Yao tests up to two thousand bunches of grapes daily, a task that takes him up to eight hours.
Three Vietnamese dishes among best street foods in Asia: CNN
The list listed Vietnamese favorites banh mi, pho and iced coffee alongside dishes such as Korea's kimbap and Japan's takoyaki.
Somen enjoys a boom in sauce, noodle variety
In recent years, people have come to find that there are many ways to enjoy somen noodles, which are usually eaten by dipping them in mentsuyu dipping broths.