A mix of meat, vegetables, pasta and the squash for which it is named, Haitians enjoy joumou soup every January 1 to celebrate the New Year and their country’s independence.
Plants will become the new beef on our dinner tables soon, with more South Korean food companies coming up with their own versions of plant-based meat alternatives to cater to global vegan population of some 79 million and growing.
Although traditional Khmer food can be found everywhere in Cambodia, people often still prefer to the authentic tastes from certain specific regions of the country.
If you were to ask an average Cambodian to name three Cambodian beers it’s quite likely that they’d say Anchor, Angkor and Cambodia – though perhaps not in that order – with an outside chance that they might throw you for a loop and name ABC Stout or Ganzberg instead.
The World Record Association (WRA) based in Hong Kong acknowledged five world culinary records from Vietnam.
A brand-new Phnom Penh restaurant with a prime location situated just a block over from the intersection of Monivong and Mao celebrated its grand opening on October 18, stirring hopes that the pandemic-era – with its far more frequent restaurant closings than openings – is truly coming to an end
The Gaza Strip might be off-limits for foreign foodies but the coastal Palestinian enclave is brimming with seafood restaurants, many owned by one local family whose culinary hook is their matriarch’s spicy fish tajine.
Winemakers in northern Greece are diving into the unknown by plunging hundreds of bottles of their wine into the depths of the local river.
Judging solely by appearances, the loaves on sale at the Chrizt Ben Bread and Cafe look pretty close to most of the other bread being sold around town – just a bit more yellow, perhaps.
Every dish tastes better with a dash of soy sauce, even dessert: that’s the ambitious pitch of Japanese food giant Kikkoman, hoping to persuade Indians to use it in curries, sweets and everything in between.