A Snack Well Worth Waiting For
by
Ooi Kok Hin &
Koay Su-Lyn
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Alma Mater to Master Artists
7 min read
Choong Kam Kow. Vitalizing the Qi-4 (Fit For Life 23 - Taiji Series 20). 2013. Acrylic. 122cm x 122cm.“Here’s looking at you, kid.”Thi...
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Penang – A Rice Bowl State under Threat?
6 min read
Paddy field at Bukit Merah, Permatang Pauh.Seberang Perai has undergone much urbanisation over the last decade. This has led to concerns over land use: wa...
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A Snack Well Worth Waiting For
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It tastes best when cooked with charcoal.Made from a simple base of flour and eggs, ban chien kuih is a popular Hokkien delicacy. It comes with a flavours...
Tastes of India, from North and South
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Northern and southern Indian cuisines are celebrated for their distinctive cooking styles and skilful blend of spices. In northern India, most food varieties ar...
The Legacy of Taste
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There are some things in life that never change. Taste is one: a dish from childhood – the certain way a char siu is marinated and barbecued to the perfec...
