Journey to the heart of Khmer cuisine: Bai Sor melds tradition and innovation
What sets this restaurant apart is its commitment to preserving the authenticity of traditional Khmer flavours while introducing modern techniques that align with the…
4 Philippine pizzerias make it to this year’s Top 50 Pizza Awards for Asia-Pacific
Among the four Philippine awardees, Crosta ranked the highest at top 5, followed by A Mano at the 7th spot. Crosta went down three places from its 2024 spot, while A Mano moved up…
Why Kuala Lumpur is quickly becoming a regional dining hot spot
At Ministry of Crab Kuala Lumpur, there is a flurry of activity. In the kitchen, chefs are testing out crab recipes and doing numerous dry-runs to ensure perfection. In the dining…
Once a staple of Korean diners, ‘baekbanjip’ are on the way out
Failing to keep up with changing tastes and rising costs, eateries serving home-cooked style meals are shutting down.
Kuala Lumpur ‘iftar’ spread pays homage to Malaysia’s culinary heritage
Malaysian specialities include chef’s creations like ayam kampung berlado hijau (chicken in green chilli sambal), rendang itik serati (duck rendang) and pesamah daging (a spicy…
Why Bangladeshi sweet treat jilapi is the undisputed king of iftar delights
Jilapi remains an iftar essential, cherished for its crispy, syrupy delight. From street vendors to fine dining, its nostalgic charm unites generations. Whether classic or…
Japanese chef ‘Frenchifies’ Yoshoku Cuisine; local comfort food gets haute treatment
oshoku, a genre of Japanese cuisine based on Western dishes, is taking new steps in its roundabout evolution at Sumire, a restaurant in Tendo, Yamagata Prefecture, whose chef…
Thailand promotes soft power through cuisine project
The Thai government has launched the "One Village, One Thai Food Chef" project to provide cooking skills to participants from over 75,000 villages across the country, enabling…
Thailand’s unique Snakehead Fish Cake of Sing Buri defies expectations
Rich, buttery, and lightly fragrant, this cake contains real snakehead fish meat—but thanks to a special preparation process, there’s no trace of a fishy smell.
Jam Melchor’s new book on Philippine cuisine essential reading for Filipinos
Chef Jam Melchor turns a new page with “Kayumanggi” to get more people to explore, celebrate, and acknowledge Filipino food. If there is one word that best describes chef Jam…