432 Articles found for “A Wen Rice Cake”

Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

Grilled pork, rice vermicelli and a tangy dipping sauce—bun cha has won hearts and taste buds around the world. We take you on a journey to explore its origins and MICHELIN-approved spots to enjoy this iconic dish.

A meal in Taiwan is rarely complete without a humble bowl of braised pork rice.

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

More than just sweet treats, Hong Kong’s New Year rice puddings showcase the city’s culinary ingenuity, standing out for their distinctive textures, flavors and local character.

In the chaotic hum of Singapore’s hawker centres, Thunder Tea Rice quietly beckons. This humble Hakka dish, with its blend of earthy vegetables and aromatic herb soup, offers a moment of calm, inviting you to savour the history of each carefully prepared bite.

Chefs Richie Lin of MICHELIN-listed MUME and Zaiyu Hasegawa of two-MICHELIN-starred and Green-starred Den in Tokyo have recently gone on an exploratory trip designed to Tainan and Kaohsiung for Hasegawa to rediscover Taiwan. The mission is to decode the Taiwanese texture of Q. A term originating in Taiwan and usually used to describe the joyful texture of something satisfyingly chewy and elastic such as the chewy sensation of pearls in milk tea, elastic noodles, bouncy fish balls and the soft bite of glutinous rice balls.

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.

Chicken rice with no chicken and tau suan encased in a sugar dome—Explore the memories behind Jimmy Lim’s soulful mod-Sin plates and the original dishes that inspired them.

This family-run restaurant is a Taipei favourite for its healthy home-style cooking and signature chicken soup and glutinous oil rice.

Araki-cho still carries the memory of a geisha district in its cobblestone lanes and narrow streets. A guide to dining, drinking, and wandering — an evening in this neighborhood, unlike any other.

Once overlooked after its agricultural decline, the Gard is now one of southern France’s most compelling new food regions, drawing ambitious chefs to its produce-rich landscapes and enduring local food culture.

So you want to eat phở like a local? Vietnamese chefs break down the do’s, don’ts and quiet rituals behind the bowl.

Eight Korean chefs around the world reflect on the past, present and future of Korean cuisine and its global ascent.

Combine Inspector-approved cooking with a feast for the eyes in these top restaurants with a stunning view you’ll only find in London.

Alongside MICHELIN-Starred kitchens, a new wave of casual trattorias and modern pizza counters is reshaping how Italian cuisine is experienced in Hong Kong — relaxed, diverse and woven into the city’s everyday dining culture.