Kitchen Language

This Hokkien term is used to describe astringency in tannin-rich food and drinks.

This Malay word is used to describe the rich creaminess of coconut milk in food.

That delightful, toothsome bounce you get in chewy noodles, fishballs and glutinous rice cakes.

The mark of every outstanding zi char restaurant is the smoky kiss of the wok on its food, an elusive fragrance known as wok hei.