Xoi bay mau chosen as one of top 100 best dishes of Viet Nam
The seven-coloured sticky rice dish is dyed with special leaves collected from the forests or in gardens.
Natural wine is hip. What’s the hype all about?
As the wine market has matured in the country, wine lovers are gravitating toward the fermented drink without additives
Sweet, spicy, sour phad Thai wins a huge following in the US
A recent study conducted by Uber Eats showed that the ubiquitous “phad Thai” was the second most ordered dish in the U.S.
Snow crab fetches $44,000 at first auction of season in Kanazawa
The uncommonly pricey specimen, weighing 1.88 kilograms with a shell width of 15.6 centimeters
Loved and condemned: Indonesia’s internal battle against dog meat cuisine
Dog meat is still quite a popular dish in some parts of Indonesia and is known for being an alternative source of protein, with a long, deep-rooted history in various ethnic…
Malaysian whiskey maker mulls name change after controversy
The whiskey had courted flak due to its Bahasa Malaysia name, which critics have said alludes to the name of Prophet Muhammad’s daughter, Fatimah.
Jeh-O, where spice meets life in Thailand
Jeh-O has been open for over 40 years and currently has over 50 affordable food menus.
Closing time for food stalwarts amidst Covid-19
News on social media of several long-standing restaurants exiting the food scene in the Klang Valley caught many by surprise.
Japan slowly develops a taste for sheep meat
It might be difficult to find a country that consumes as little sheep meat as Japan does, the reasons for which are historical. But that is now changing.
Life in a few bites
Chef Josh Boutwood's Helm is back in business and his restaurant is fully booked.