“Makan makan makan!” is a rallying cry that booms across Malaysia, meaning “let’s eat, let’s eat, let’s eat” — a Malay phrase nowhere more fittingly celebrated than in the country’s capital and largest metropolis, Kuala Lumpur. Malaysia’s complex history, which spans large scale migrations, colonisation and its geographic location sandwiched between multiple Southeast Asian countries,…
Alice Norman’s culinary journey began at the renowned Ballymaloe Cookery School in Ireland, where she developed a deep passion for food, putting her hand to farming to baking. Soon after completing two courses at the school, she began working her first job in hospitality with team at modern Indian restaurant Kricket in Brixton. She would…
Abundance Culinary could only exist in Cleveland Heights, Ohio. The borough and its nearly 45,000 residents centres around the Cedar Lee high street and surrounding commercial areas, where Abundance Culinary sits – a mad libs modern Chinese restaurant that opened last year. Occupying a retro-fit diner, Abundance is just a short walk from the local high…
During the course of the last 15 years, 36-year-old Guirong Wei has established herself among London’s preeminent Chinese chefs and the one at the vanguard of Xi’an cuisine and the culture of biang biang noodles around it. Having first put down roots at the now-cult favourite Xi’an Impression in the shadow of the Emirates stadium…
This is a Malay dish famous in Kota Kinabalu, a coastal city in East Malaysia. Asam Pedas translates to ‘sour and spicy’ and is best known as a fish curry, with modern variations using okra, aubergine, and pineapple. However, I have only really seen the oxtail version cooked in that region. The main difference with…
Almost 20 years ago, I spent a dreamy summer living with a host family in the Alpine town of Annecy, situated on one of Europe’s most magnificent lakes. The town is, in many ways, unchanged since then –crisscrossed by flowerbox-lined canals an almost luminescent shade of blue, and ever popular with package tourists in safari gear….
Everything great starts with an allium. That is the solemn fact of cooking. And so it is true here as well – an impromptu dinner salvaged by onions and dill, in tandem with mottled slate grey lentils slowly braised in coconut milk and vegetable stock. Both dishes are carb-heavy, but that doesn’t have to be…
Tempe orek is one of Indonesia’s most beloved ways of enjoying tempe. This Javanese dish is a staple that marries tender, nutty tempe with fragrant spices to create something rich and deeply comforting. Made with simple ingredients yet bold in flavour, it transports you to the heart of dining tables across Indonesian homes. Growing up,…