Malaysian home cook shares treasured recipes that are mainstays on Hari Raya
Rendang typically takes hours to cook, as the oil has to separate (pecah minyak), which is why Norhayati says she starts making hers about three days before Hari Raya.
Food
How an ancient Vietnamese village adopts modern food safety standards
With its rich culinary heritage, Duong Lam is embracing higher food safety standards with support from the SAFEGRO Project. From upgrading kitchens to improving hygiene practices,…
Flavours across borders: Chef Sohail Ahmed’s culinary journey from Pakistan to Dhaka
During this year's Ramadan, Chef Sohail Ahmed — an accomplished Pakistani culinary artist, hailing from Abbottabad, Khyber Pakhtunkhwa — brought the vibrant and aromatic…
Tteokbokki: South Koreans’ longtime soul food
A magical go-to food enjoyed by South Koreans is "tteokbokki," a popular snack of chewy rice cakes slathered in a spicy sauce made from red pepper paste with additions of fish…
In Malaysia, dodol-making stirs up tradition and sweet memories
Dodol is a festive staple in most households in Malaysia. Most youths grow up eating dodol every Hari Raya, but they seldom know how the sticky-sweet confection is made.
Yunnan coffee gaining international recognition
For more than a decade, German entrepreneur Eric Baden has been working to elevate coffee from Yunnan province into the top tier of the global market, alongside renowned beans…
Asia’s 50 Best Restaurants 2025: Odette ranks No. 7, named The Best Restaurant In Singapore
Fine-dining establishment Odette at National Gallery Singapore, opened in 2015, returns to the list for the ninth time at No. 7, up from No. 10 in 2024. It is also named The Best…
Michelin stars, Top Chef victories: Chef Yen returns to Cambodia
Cambodian-Canadian chef Chanthy Yen has already worked in some of the world’s finest kitchens, including the three-Michelin starred El Bulli, where he worked under legendary…
China unveils new policy to ensure food quality and safety
The new guideline emphasises greater coordination between regulatory bodies and a focus on improving food safety at every stage of production, distribution and sale. A key…
A race to save edible food waste from Malaysia’s Ramadan bazaars
Last year alone, the volunteers saved more than 60 tonnes of edible food waste at bazaars in seven states worth more than RM720,000 before they were discarded.