An in-depth culinary resource on the cuisines of East Asia—not for tourists, but for those who want to understand why food is the way it is. Each article explores the cultural, historical, or regional context behind a dish. The site covers street food, regional cuisines, food markets, restaurant culture, and culinary traditions.
Rempah, buah keluak and babi pongteh: the Straits Chinese kitchen that refused to pick a side between Malay and Chinese cooking, and won.
In India, an unripe mango means pickle and chutney. In Thailand and the Philippines, the same fruit only counts once it has turned gold and sweet.
Fold dough around a filling and you've got the beginning of a dish — what happens next depends entirely on which kitchen you're standing in.
Coconut milk is to Southeast Asian cooking what butter is to French cooking: the fat that makes everything possible. Stop diluting it.
That tall, woody stalk in the produce aisle contains a citrus bomb that anchors Thai, Vietnamese, and Indonesian cooking. Here's how to unlock it.