Malaysian confectioner stands tall with pagoda candy
Known as tang ta (literally meaning pagoda candy) in Mandarin, it has been an integral item of the prayer altar, especially among Hokkiens.
Chinese researchers develop boneless carp variety
Crucian carp is a popular fish with tender meat and a fresh flavor, but its many tiny bones make it difficult to eat or process industrially.
Amid rising pork prices, some Thai consumers take to crocodile meat
Crocodile meat is also seen as an environmentally friendly product as breeding is done without exposure to harmful chemicals.
Cambodia’s croc carts cater to curious
Normally sold as skewers, the Nice Cow cart vendors have elevated the spectacle to another level by roasting the whole reptile on display.
Chongqing hotpot adds spice to city
Served everywhere, from beaches along the Yangtze River to bomb shelters left over from the 1940s, it dominates the city's culinary scene.
Canned wine’s popularity in Japan begins to bubble to surface
Canned wine’s growing popularity is based not only on its convenience and style, but are also seen as eco-friendly containers by consumers.
Indonesian cafe serves up local coffee to Tokyo’s centre of hipness
According to 2020 statistics, Indonesia is the fourth largest coffee producer after Brazil, Colombia and Vietnam.
Life In Food With Violet Oon: Buah keluak, the black diamond of Peranakan cooking
The nut is also a key ingredient in Malay cuisine, especially in the dish of rawon, an Indonesian beef soup.
New foodie trend: Ice-cream float in Mama noodle
A growing trend has sprung up in Thailand, where people have been putting vanilla soft serve ice cream in their noodles.
Aroma of preserved meat fills Yangzhou
The tradition of preserving meat is still popular in Yangzhou, Jiangsu, where residents hang cured meat to catch the winter sun and wind.