Life In Food By Violet Oon: How to cook chilli crab
As a teenager, Violet learnt to cook chilli crab from her mother, who learnt it from Chef Sin Leong's cooking school in the 1960s.
Sting-less bees create wonder, full profits in Vietnam
Although smaller than honeybees, stingless bees have reduced stingers, never leave their hives and do not take up space.
Adored and endangered: the complex world of the Japanese eel
Consumed worldwide, eel is particularly popular in Asia, and perhaps nowhere more so than Japan.
Nonalcoholic beverages key part of upcoming market trends
According to a 2019 national health and nutrition survey, about 30% of people in their 20s said they don’t drink much.
Bhutan adding value to quinoa
Quinoa was introduced in Bhutan in 2015 from Peru to diversify the farmers’ traditional cropping systems.
Korean bento cakes find popularity during social distancing
With minimalist, bite-sized designs, the Korean lunch box-sized cakes have captured the hearts of many.
Innovation improves Japan’s raw food culture
Geography, climate and culture are just a few of the factors that have fostered the love Japanese people have for raw food.
Vending machine sells frozen ramen, dumplings in Tokyo subway
Vending machines that can handle a variety of packaging have been developed, and more and more are being installed.
New variety of hairy crab receiving rave reviews from critics
While crabs from Yangcheng Lake still command the highest market share in Shanghai, those from Chongming are also becoming increasingly popular.
Winemaking Tibetan couple cultivates dream
Hua Sheng and Lu Sheng, a retired Tibetan couple who are both Catholic, have become trailblazers of grape growing and winemaking in their twilight years.