‘Something interesting is happening at the high end of the sushi trade” in New York, writes Pete Wells in the Times, as he lamented that our collective rise out from under the pandemic after two years has caused omakase restaurants in the city to be fully booked up to six months in advance.
Food and culture have always been intimately connected and the rich flavours of Cambodian food are accompanied by a fascinating array of stories and traditions that go back centuries
Crowds of people gather around a lone man with a mobile food cart every day at around 2pm in front of the Institut Francais du Cambodge to order what many say are the best crepes in Phnom Penh.
On my travels to Vietnam’s northern mountainous provinces in previous years, I have been lucky enough to sample different dishes of different ethnic groups – some that I had never tried, some strange, and some fantastic for their distinctive flavours that is still etched in my mind.
A mix of meat, vegetables, pasta and the squash for which it is named, Haitians enjoy joumou soup every January 1 to celebrate the New Year and their country’s independence.
Plants will become the new beef on our dinner tables soon, with more South Korean food companies coming up with their own versions of plant-based meat alternatives to cater to global vegan population of some 79 million and growing.
Although traditional Khmer food can be found everywhere in Cambodia, people often still prefer to the authentic tastes from certain specific regions of the country.
If you were to ask an average Cambodian to name three Cambodian beers it’s quite likely that they’d say Anchor, Angkor and Cambodia – though perhaps not in that order – with an outside chance that they might throw you for a loop and name ABC Stout or Ganzberg instead.
The World Record Association (WRA) based in Hong Kong acknowledged five world culinary records from Vietnam.
A brand-new Phnom Penh restaurant with a prime location situated just a block over from the intersection of Monivong and Mao celebrated its grand opening on October 18, stirring hopes that the pandemic-era – with its far more frequent restaurant closings than openings – is truly coming to an end