Asian Cuisine

A lost Indonesian traditional recipe ikan klengis is revived at Four Seasons Resort Bali at Sayan, by Balinese chef Wayan Sutariawan.

Wok cooking is synonymous with gas, but a ban on gas stoves in new-builds in California is forcing chefs of Asian cuisine to rethink their craft. Read on.

Like Proust and his madeleines, the flavours of chefs' childhoods often evoke powerful memories and responses. Some Asian chefs have taken the snack-aisle treats of yore and reimagined them, with fascinating results. Kiki Aranita investigates.

It's been a tough year for the hospitality industry all over the world, but Singapore's hawkers have something to shout about following official recognition by UNESCO. Here we explored the Lion City's hawker centres to find out the word on the street about UNESCO, and how it could change the game for Singapore's hawker stalls.

The heritage dishes of Singapore are in danger of dying out, as tastes and lifestyles change among younger people. But some chefs are working hard to keep the dishes alive as an important reflection of Singaporean identity.

Cambodian cuisine has often been overlooked in favour of Thai and Vietnamese food, but a new generation of Cambodian chefs are helping Khmer cuisine to flourish in the United States.

Bamboo shoots have long been a staple in many Asian countries, but the humble sprouts are becoming more and more popular around the world, with lots of inventive and tasty ways to prepare them. Here's a look at bamboo shoots.