Hanwoo beef is often called Korea’s crown jewel of dining, prized even more than Japan’s famous Wagyu. From its rarity to its cultural significance, here are five reasons why this homegrown delicacy commands a higher price — and why it’s worth every bite.
Here’s how the Caesar started, and from café to café it stays familiar, yet each spot offers a quiet twist of crunch and character.
Chef Son Jong-Won And Chef Masashi Horiuchi sat down and uncover quirks, guilty pleasures, and a shared love for food that transcends fine dining.
Call it Pahang’s cool highland advantage, but Bentong ginger is no ordinary spice. Born of highland soil, edged in the cool mountain air, Bentong ginger carries a depth its lowland kin can’t imitate. It burns slower, smells sweeter, tastes smoother, and lingers longer after the bite.
From fiery asam laksa to delicate ulam, bunga kantan—or torch ginger flower—has long perfumed Malaysian kitchens with its sharp, citrusy fragrance.
From crispy fried chicken and wood-fired pizzas to icy bingsu and artisanal gelato, The Campus Ampang proves that its school days may be over, but the buzz is far from it.
Morning routines are sacred—until thermal shock attacks. One pour too hot, and a mug may crack. Here’s the science behind it, and why I favour a classic ceramic cup.
Seasoned by the 12 stars, here are the 12 zodiac-inspired seasonings, spices, and or herbs sprinkled alongside your signs.
An ode to Indian culture and modern creativity, Shuruti Box’s daring menu and atmospheric charm make it a must-visit for diners seeking a fresh, offbeat experience. Shuruti Box opened in
Masaru Knives is carving its way into KL’s kitchens. With Chef Wayne Wong at the helm, here’s why every cook should fall in love with these blades too.
