More Than a Snack: What Filipino Merienda Says About Hospitality and Community
At around three or four in the afternoon, hunger has a particular sound in the…
Food Culture
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Food Culture
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MSG Sebenarnya Apa? Membezakan Fakta Umami Daripada Mitos Tular
MSG sering menjadi bahan perdebatan di meja makan dan media sosial. Ada yang menganggapnya bahan…
Food Culture
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Satu Meja, 14 Negeri: Bolehkah Makanan Menjadi Bahasa Bersama Malaysia?
Apabila juadah dari 14 negeri dihimpunkan di satu tempat, kita bukan sekadar melihat banyak jenis…
Food Culture
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Tea Is Having Its Coffee Moment: Why Southeast Asia’s New Tea Culture Is More Than Bubble Tea
For years, the most visible face of Asian tea culture abroad was bubble tea: colourful…
Food Culture
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Budaya Rewang Masih Relevan? Mengapa Masak Beramai-ramai Lebih Daripada Sekadar Menyediakan Makanan
Sebelum katering, bufet dan dapur hotel menjadi kebiasaan, kenduri besar bergantung pada satu sumber yang…
Food Culture
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Protein Is Moving Beyond the Gym: What Southeast Asia’s High-Protein Boom Means for Everyday Eating
Protein used to be marketed mainly to bodybuilders. Today, the word appears on yoghurt cups,…
Food Culture
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Makanan Kampung Naik Kelas: Adakah Hidangan Tradisional Kini Menjadi Kemewahan?
Masak lemak cili api, ikan bakar, ulam, sambal belacan dan kuih tradisional pernah dianggap sebagai…
Food Culture
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From Waste to Worth: How Southeast Asia Is Turning Food By-products into New Snacks
A box of bruised vegetables, a mound of coconut pulp and the grain left after…
Food Culture
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Durian Malaysia Semakin Popular di China, Tetapi Kenapa Pekebun Masih Berdepan Kerugian?
Bagi penggemar durian, beberapa bulan kebelakangan ini mungkin terasa seperti masa yang sangat baik untuk…
Food Culture
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Why Spicy Citrus Is Becoming Southeast Asia’s Most Exciting Flavour Combination
Think about the first spoonful of a good tom yum. The chilli provides heat, but…