Soft lighting, wall murals and vintage photographs, all in the surroundings of a 1960s-era building – the appropriately named Old School Bar is the capital’s trendiest new joint.
White, dense and rich in flavour, Serbia’s one-of-a-kind donkey cheese is not only tasty but good for your health, says maker Slobodan Simic.
In the kitchen of Sakana Japanese Food and Soup Restaurant on Monivong Boulevard, Khmer chefs in black and red kimono-style uniforms are busy rolling sushi in bamboo mats that will be sold for a mere 1,000 riel ($0.25) per roll.
More than a dessert, che buoi (sweet soup made from pomelo peel, coconut and mung beans), is a beloved snack that is healthy and delicious.
Masala Dosa Street Kitchen is reinventing South India’s favourite culinary offering one serving at a time.
Not long ago, a bowl of simple white rice was a faraway dream to many Vietnamese people.
If variety is the spice of life, then Masala Dosa Street Kitchen in Phnom Penh has enough variety to last at least a couple of lifetimes.
‘Two sashimis, three steaks,” cries the waitress at one of Tokyo’s most famous whale restaurants during a frantic lunchtime service where Japan’s resumption of commercial whaling has cooked up new hope.
Before her country declared independence from the Soviet Union in 1991, Irina Godlevskaya and her family from Tashkent, Uzbekistan had had enough of their lives in Central Asia’s most populous country.
Champagne is now connected – thanks to tracking technology, champagne houses now have tools to better guard against fraud while gaining a new channel to interact with their customers.