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.
Seven S’pore restaurants win first Michelin star
The surprise inclusion on the one-star list is Reve, a Japanese-French restaurant which opened in October last year.
Chiba brewery makes prize-winning umeshu with top-notch sake
The brewery, which was established in 1830, uses its two top categories of sake made from highly polished rice.
Elderly culinary legend’s sweet treats stand the test of time
76-year-old Mbah Satinem was among Indonesia’s best-kept secret for decades but shot to fame after an appearance in the 2019 Netflix series, Street Food: Asia.
Have a ‘taste’ of cultural relics
The National Museum of China has launched a variety of creative food products featuring different shapes of cultural relics.
Red Ant Chutney a ‘super-food’ with health benefits, claim researchers
It is believed to be a great remedy for cough, flu, difficulty in breathing, cold, fatigue and several other ailments.