The understated, modern facade of Leafmania makes it stand out in Tokyo’s Iriya district – one of the capital’s old shitamachi neighbourhoods.
Beef-free burgers, egg-free omelettes and milk-free ice cream – meat and dairy alternatives have shot to the top of the menu, and producers are facing up to the challenges of going mainstream.
Ptas Bay Kon Pov (literally means Youngest Child’s Kitchen) serves a range of Battambang traditional dishes.
Al's Tacos, the popular blue and yellow colour-schemed eatery on Boeung Keng Kang 1’s Street 278, serves as a beacon calling passersby to drop in for a taste of SoCal – Southern California.
Prek Tasek is an alluring restaurant to make you feel relaxed at the outskirts of Phnom Penh. That’s all you get for a typical weekend getaway.
Irrawaddy, Phnom Penh’s lone Burmese restaurant, is a feast for the senses that locals may not be familiar with.
Tong Heng’s Bok Etlahae restaurant serves bok ngeav spicy clam salad and spicy clam with crab. The restaurant is popular with those who like Thai food.
Wearing a stylish dress, and holding a plate of food with beaming smile, Phuong Sopheadary, the youngest of four siblings, jokingly says she was always teased growing up that “the youngest child doesn’t do anything, especially house
In a mountainous area north of Tokyo, a priest blows a conch shell as Yuichiro Yamamoto bows and thanks the nature gods for this year’s “good harvest” – natural ice.
The recent US kombucha craze has been fermenting for decades. All-natural, low-sugar, and packed with supposed health benefits, the once-niche drink has invaded grocery stores, supermarkets and cafes.