The gastronomic journey at Shinta Mani Hotels tantalises guests taste buds with a symphony of Khmer flavours, led by two talented and creative young Chefs who are creating a culinary buzz in Cambodia.

While the Chinese New Year is around the corner, we’ve shortlisted 14 culinary destinations that offer traditional Chinese food specially curated to celebrate the occasion. Indulge in some appetising ...

The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City.

Tebaloi is a traditional square-shaped snack from Mukah, Sarawak, made with a blend of sago flour, eggs, desiccated coconut, turmeric, and sugar. It is often bought as souvenirs by West Malaysian ...

Sago, derived from raw tapiocas, is in the form of small hard globules or pearls and is pearl white in colour. Tapioca is a major horticulture crop cultivated on nearly 3 lakh hectares in Tamil ...

Pour the sago into a bowl and soak in cold water for 15 minutes, then rinse and drain well. Bring 1.5 litres of water to boil in a large pan, then add the sago and pandan leaf, stirring constantly to ...