Satu Meja, 14 Negeri: Bolehkah Makanan Menjadi Bahasa Bersama Malaysia?
Apabila juadah dari 14 negeri dihimpunkan di satu tempat, kita bukan sekadar…
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…
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…
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…
Makanan Kampung Naik Kelas: Adakah Hidangan Tradisional Kini Menjadi Kemewahan?
Masak lemak cili api, ikan bakar, ulam, sambal belacan dan kuih tradisional…
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…
Durian Malaysia Semakin Popular di China, Tetapi Kenapa Pekebun Masih Berdepan Kerugian?
Bagi penggemar durian, beberapa bulan kebelakangan ini mungkin terasa seperti masa yang…
Why Spicy Citrus Is Becoming Southeast Asia’s Most Exciting Flavour Combination
Think about the first spoonful of a good tom yum. The chilli…
Ube Is Going Global, but It Was Never Just a Trend
From purple lattes and cheesecakes to soft-serve ice cream and pastries, ube…
Bukan Nasi Lemak Sahaja: 7 Makanan Warisan Malaysia yang Patut Kita Kenali Sempena Merdeka
Apabila bercakap tentang makanan Malaysia, nama seperti nasi lemak, satay, rendang dan…
