Cambodian restauranter realises local cheese dreams
Cheesemaker Chan Vuthy is one of the first expert cheesemakers in Cambodia, with his products supplied to a number of luxury hotels and restaurants in Phnom Penh and Siem Reap.
From bean to cup, Vietnamese coffee is on the up
Coffee is one of Vietnam's major export commodities worth more than US$3 billion a year.
A fusion of Italian desserts and Chinese pepper
Mimosa’s consumers are mainly between 25 and 35 years– a group more willing to try exotic flavours, partly due to China’s continued opening to the outside world.
Soybean popularity sprouts with plant-based food
According to data, Japan's daily consumption of soybeans per person was 19 grams in 2020, up by 2 grams compared to 2015.
Tasty fruit and vegetable straws replace plastic
The straws are available in many different colours and are made from natural substances such as rice, corn, potatoes and pandan leaves.
Long way to go for Vietnamese durian
Vietnamese durians have made a name for themselves as a great-tasting fruit for consumers overseas, but still have a long way to go to maintain their position on the international…
Snails prove a delightful hit from Hanoi’s Bong restaurant
The hot soups here, or Bun oc nong, can be an easy-ish start for a novice who wants to try a snail dish and is not quite sure where to begin.
Soul food for vegetarians
Tucked away in a small alley in Hanoi, the modest food stand of Vu Thị Hong has served vegan noodles for both vegetarians and non-vegetarians for a decade.
Desi Ghee, the time tested Superfood of India
Ghee is believed to be a supreme source of nutrients, has therapeutic values. It can be consumed and even be applied to the body and on the scalp.
Slow Food’, the growing concept taking over ‘Fast Food’
Slow Food promotes the idea of sitting down, relaxing and spending some time chatting with family and friends, while savoring the food.