Loading...
Eat/Drink
-
Congolese star chef brings secrets of Africa to the dining table
KIGALI (Rwanda), Jan 5 — Congolese chef Dieuveil Malonga learned his craft in Europe’s top restaurants, but says he owes his success to grandmothers across Africa, who passed...
-
One soup, three dishes: Start the day (and the new year) right with a traditional Japanese breakfast at Bangkok’s Okonomi
BANGKOK, Jan 4 — We are but a few days into the new year yet, for some of us, it doesn’t feel as though the year has quite started yet. Perhaps it’s the post countdown blues...
-
Raise a glass to Dry January with these vegan cocktail hour alternatives
PARIS, Jan 4 — Your mission, should you choose to accept this Dry January challenge, is to cut down on, if not totally give up alcohol all month long. This public health...
-
Phase four delivery: Going meatless? Try Puchong's MyEfy Muslim Vegetarian Foods for delicious 'nasi kandar' or 'nasi tomato'
PUCHONG, Jan 3 -- With the new year, everyone is rebooting their diets. One friend has signed up for Veganuary. Another is talking about water fasting. It's a good time to...
-
Haiti’s traditional joumou soup: A tasty reminder of freedom
PORT-AU-PRINCE, Jan 2 — A mix of meat, vegetables, pasta and the squash for which it is named, Haitians enjoy joumou soup every January 1 to celebrate the new year and their...
-
These New Year’s noodles promise a sweet start to 2022 with mango and roasted garlic
KUALA LUMPUR, Jan 1 – It’s the first of January again. A brand new year, a blank canvas on which to sketch a fresh beginning. Three hundred and sixty-five days waiting for us...
-
What 2021 tasted like: A year of familiar flavours and faraway cravings
COMMENTARY, Dec 31 – Food is a personal journey. This is what 2021 tasted like, for me. During the first part of the year, when the lockdown was still in place, many of us got...
-
Wine pairing: If your new year’s menu includes insects what should you drink?
NEW YORK, Dec 31 — What drink goes best with the grasshoppers, crickets or giant water bugs you plan to consume on New Year’s Eve? Don’t panic, we have some suggestions for...
-
'Robot chef' cooks up veggie burgers at Israel restaurant
JERUSALEM, Dec 29 ― An Israeli fast food restaurant is serving up a veggie steak made and cooked by a robot that tailors ingredients and cooking time to customer tastes. “It's...
-
How major champagne makers are going green
PARIS, Dec 29 ― Sustainable development is the hot topic of the moment in Champagne, France where the area being farmed organically does not exceed 4 per cent. And it may be a...
Loading...
-
IG-famous for ‘sourdonuts’, Basket Break has just opened a bakehouse in Section 17, PJ
PETALING JAYA, Dec 28 — There is a “golden hour” when pastries are fresh out of the oven or fritters are scooped out of hot oil, when they are at their best. Goodness knows...
-
French pastry chefs' tips for minimising waste during the baking process
PARIS, Dec 28 ― If you're doing a lot of home baking this holiday season, you'll probably want to follow in the footsteps of the top pastry chefs who precisely weigh everything...
-
Soweto’s ice cream vendor keeps generations smiling
SOWETO, Dec 26 — The melody of Sipho Mtshali’s ice cream van has drawn hordes of Soweto children since South Africa’s violent apartheid years, flocking to lap up creamy,...
-
Chockful of chocolate and cherries, this bread pudding will make your Yuletide a dream come true
KUALA LUMPUR, Dec 25 — There will be eggnog and there will be mince pies. A roast turkey, perhaps, though a roast duck or ham might be more manageable (and tastier too)....
-
Old Hands Cafeteria: The place for fluffy red bean 'daifuku mochi', breads, drinks and a dash of Japanese culture
PETALING JAYA, Dec 24 — Tucked within Kampung Sungai Kayu Ara — just a few kilometres from 1 Utama Shopping Centre — is Old Hands Cafeteria run by 56-year old Okamoto...
-
Raise a glass to kvass, the drink that gives new life to leftover bread
MOSCOW, Dec 23 ― Bread is sure to find a place on the festive menu, whether it's rye bread for oysters or sourdough for smoked salmon, toasted or fresh and soft. But it is also...
-
Of Christmas markets past and of Christmas markets yet to come
COMMENTARY, Dec 23 — Time flies. This is a refrain I have been hearing a lot of late, from friends and colleagues, from family and even my friendly neighbourhood barista. The...
-
And the European dish with the biggest carbon footprint is...
LONDON, Dec 23 ― Beef-heavy Bulgarian moussaka tops the list of Europe's most CO2-intensive culinary specialties. Researchers have calculated the carbon footprint of several...
-
In Kelantan, fried grasshoppers still in demand even during monsoon season
PASIR PUTEH, Dec 22 — Having fried grasshoppers as snack food or a side dish to eat with rice during meals is normal for the farming household in Kelantan. Fried grasshoppers...
-
Phase four takeaway: Enjoy the old fashioned taste of KL's Overseas Union Garden Liandy Homemade Butter Cake
KUALA LUMPUR, Dec 22 — When I last visited the Overseas Union Garden weekend market for lor mai chee, I was reminded of the stall that used to sell butter cakes. Maybe I was too...
-
The little Perakian that could: From selling ‘chee cheong fun’ online to opening her own shop in Taman OUG
KUALA LUMPUR, Dec 21 — It is a rainy afternoon when my friend and I escape the incessant downpour outside and step into the small shop. The aroma of freshly fried goodies is...
-
Phase four takeaway: Reliving delicious memories with this awesome curry mee from KL Jalan Sultan Azlan Shah's Kedai Kopi Ming Sing
KUALA LUMPUR, Dec 20 — I had almost forgotten about this curry mee which I probably ate more than 10 years ago but a random chat with a friend brought up memories of its...
-
Brazil’s unsung craft cheese winning fans in high places
ALAGOA, Dec 20 — Good luck finding a GPS signal or sign to get to Rita de Cassia’s secluded farm in the mountains of southeastern Brazil. The best bet for food-lovers chasing...
-
Simple and soulful, this seafood soup will rejuvenate you from rainy day blues
KUALA LUMPUR, Dec 18 – The nights are getting colder. Many evenings, it rains. We long to be wrapped up in a thick blanket, to cuddle with our faithful bolster. We want to be...
-
Phase four takeaway: Get a taste of Sarawak at Kepong's Borneo Kopitiam with 'kolo mee', 'kampua mee', laksa and more
KUALA LUMPUR, Dec 17 – With the mushrooming of more Sarawak eateries in the Klang Valley, I have been eating lots of kolo mee and laksa. Although I'm not from Sarawak, I'm happy...
-
‘A source of pride’: Senegal fish dish wins Unesco recognition
DAKAR, Dec 17 — In a small restaurant in Senegal’s seaside capital Dakar, Thiane Ngom has risen early to cook up a batch of thiebou dieune, the country’s most popular dish,...
-
‘Rosetta of the North’: The latte art and heady brews of Chiang Mai’s coffee scene
CHIANG MAI, Dec 16 – Nimmanhaemin Road, to those in the know, is the centre of Chiang Mai’s growing specialty coffee scene. Fondly called Nimman for short, this neighbourhood...
-
Phase four takeaway: Start your day with a huge variety of Malay food from Kota Damansara's Burger Boy
PETALING JAYA, Dec 15 — If you're looking for a one-stop place to get all kinds of Malay breakfast items, check out the Burger Boy food truck at Kota Damansara. A friend...
-
Savouring ‘yong tau foo’ in Ipoh, and retracing a journey of a thousand steps
COMMENTARY, Dec 14 — The colourful plastic baskets are filled with tiny treasures, each beseeching us to choose from them. There are crispy wafers of fu chok (fried tofu skin)...
-
Feast on the prized sultan fish at Puchong's Restoran Shan Town Seafood
PUCHONG, Dec 13 — If you love steamed fish — prepared simply and well — where freshness is paramount, hit up the newly-opened Restoran Shan Town Seafood. It's run by...
-
Scent of a moment (in time): These parcels of pandan chicken will evoke the sunsets and sandy beaches of Krabi
KUALA LUMPUR, Dec 11 — Food can be a mystery. There are some dishes that linger in our memories for years — a homemade bowl of velvety fa sang wu (Cantonese peanut cream) from...
-
Vietnam War veteran launches ‘affordable’ gold steak restaurant in Hanoi
HANOI, Dec 10 — A Vietnamese hotel is offering diners the chance to try gold leaf-coated steaks, seeking to tap a wave of publicity after a government minister was caught on...
-
Phase Four takeaway: Fluffy cloud-like sponge cakes and old fashioned cream puffs from Klang's Bakery Cake House
KLANG, Dec 10 — Whenever I walk past an old school bakery, I'll pop in to look at what is on offer and buy some to try. I've actually been on a search for cream puffs. The...