Text and images by Chin Hui Wen

Lard Rice

Foodies love it. Health addicts love to hate it. Without a doubt, lard is a contentious ingredient and cooking medium. But pig fat is essential to Chinese cooking and many local hawker dishes.

Here…

Text and Images by Sheere Ng @ Makansutra

So is Fish Head Curry Indian or Chinese? For a country that often squabbles about food origins, it is almost abnormal that we hardly debate about that. There are two sayings: The Punjabi…

Text and images by KF Seetoh

I first met Gerry Apolinario when we operated our Makansutra Food Village in Manila over 2 years ago. He is the founder of one of the biggest chain of bbq restaurants in the Phillippines, with…

Text and images by CK Lam @ Makansutra

On the North West tip of Penang Island lays a small town known as Teluk Bahang. Located further up Batu Feringghi, the coast of Teluk Bahang is a wonderful sight of roaring sea…

Text and images by Catherine Ling

Chao-ta bee hoon

Yong Kee Seafood at Jalan Besar has been earning raves for its chao-ta “burnt” bee hoon. The vermicelli comes practically fused together like a pancake, totally browned on one side. This could be…

Text by Dr. Kevin and Iroshini Chua @ Makansutra
Images by Dr. Kevin Chua

It was a seven months wait for a meal. That was how far in advance this couple reserved a table at the 3 Star Michelin restaurant located…

“Restaurant service and food over the last week of CNY will be testing. Remember, it’s about thanksgiving and harmony. Do keep your dragon’s fire breath at bay.”

Text by KF Seetoh

I know it’s a repetitive ditty but Singapore is not known…

Text by Melanie Lee

Wijaya Irawan does not want to be called a mixologist. “Bartending is a more accurate description of my work, after all, I’m tending the bar. ‘Mixologist’ is a more atas (high-class) term used for marketing purposes,” the…

Text and Image by Sheere Ng @ Makansutra

Within a month after the birth of her child, Pearlin Pang held a mini-celebration at home. The theme of her party menu is confinement food.

Instead of the usual fare like Pig Trotter Braised…

Text and Images by Sheere Ng @ Makansutra

Australian abalone, dried scallops, black moss and dang gui (Chinese herb known scientifically as Angelica sinensis) wrapped in lotus leaf and then baked in a chicken-shaped salt crust; aloe vera noodles braised with…