snack

From grain to gathering, kakanin holds a special place on Filipino tables. Know where to find these tasty — and filling — traditional snacks.

Get to know the story behind one of Penang's most beloved institutions, Bib Gourmand stall Moh Teng Pheow Nyonya Koay, which has been around since 1933.

Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.

Over the past 70 years, Keung Kee has gone from a push cart operation to a restaurant, but one thing has remained the same throughout the years: the perseverance of one family’s three generations to keep serving good food.

Traditionally eaten all over Asia, soybean skin, or tau kee, has been reimagined into a moreish snack for the 21st century.

The chef and co-owner of the home-grown snack company hopes to recreate well-loved zichar flavours in the form of snacks, which can be showcased around the world.

These vegetables of the sea are tasty, versatile and packed with nutrients.

The trio share insider know-how on the intricacies of making a packet of salted egg fish skin that tastes like it is freshly cooked at a zichar restaurant.