Asianewsnet.net - What's on TASTE

Chocolate in the blood

Sun, 13 May 2012 06:01:03 GMT

With his popular Wine I Love You Bar & Bistro bubbling along nicely, chef Win Singaphatanakul decided he wanted a chocolate feel for his new hangout on Ekamai-Ram-Indra Road of Bangkok. Born into .....

Magic mushrooms

Sat, 12 May 2012 03:45:52 GMT

You don't have to wait for the rainy season anymore to enjoy Yunnan's earthy treasures. The perfume of mushrooms intensifies when they are dried. Every chef worth his truffles knows that, and in Yunn .....

Cranach's creative crunches

Thu, 03 May 2012 01:55:37 GMT

Diana von Cranach is a firm believer in that old adage: you are what you eat. She shuns processed food, hates ghee and anything deep-fried, and avoids microwaved food. When she travels, she usually ta .....

How cool can you get?

Wed, 02 May 2012 08:33:10 GMT

You could beat this blistering summer heat by strapping a pair of ice packs on either side of your head, but a far more socially acceptable method would be to tuck into the Ice Cream Festival. And you .....

Jeju black pigs, a special breed

Sat, 28 Apr 2012 06:56:21 GMT

Spring not only heralds longer days and warmer weather. It also signals the onslaught of yellow dust. When the dust rolls in, the masks go on and pork, which is believed to help detoxify the body of .....

Kneading romance out of a pizza dough

Thu, 19 Apr 2012 04:07:17 GMT

Chef Alexander Lichaytoo Tanco prefers simple, easy-to-prepare food when cooking for his girlfriend. Thin-crust pizza in all its glorious toppingsâtruffles, anchovies, fresh basil, mozzarella chee .....

Fancy cheese ramen?

Mon, 16 Apr 2012 04:53:25 GMT

One of Tokyo's popular noodle chains, Menya Musashi, which opened in Raffles City last Thursday, adds to the growing ramen scene here. The brand with the samurai logo, which has 11 outlets in Japan, .....

Much ado about bamboo

Sat, 07 Apr 2012 02:47:00 GMT

Spring has sprung, and bamboo sprouts are sprouting - to the delight of Chinese chefs. The spring shoots can now be found heaped alongside the last winter sprouts at markets. They hit Beijing's veggie .....

Korean resto puts French bistro fare in spotlight

Tue, 03 Apr 2012 04:26:15 GMT

It is hard for a restaurant to get everything perfect. In an ideal world, decor, food (from savoury to sweet), service, pricing and surroundings would all blend seamlessly together to create the ult .....

Bringhe, a festive rice dish

Fri, 30 Mar 2012 04:31:46 GMT

While itâs not uncommon for paella to be served in parties and restaurants, its Filipino cousin, the beringhe (or bringhe) is more rarely seen. Made with sticky rice and coconut milk, beringhe is .....

For the love of pho

Tue, 20 Mar 2012 04:29:48 GMT

On overcast days, it provides comfort. When I have a scratchy throat or am feeling lethargic, it gives me a boost. Pho, Vietnamese beef noodles in soup, is impossible to resist, even though I general .....

Pad Thai for Philippine palate

Thu, 15 Mar 2012 06:07:33 GMT

I really admire the Thais for their dedication in promoting tourism to their country. Lately, the Tourism Authority of Thailand has been whipping up an activity almost every month to promote various .....

Best of the 'wurst'

Mon, 12 Mar 2012 09:35:44 GMT

Once could say that the currywurst is to Germany what the roti canai is to Malaysia â a favoured street snack that surpasses all societal strata. It is not an unusual sight in Frankfurt to see ba .....

A delicious detour on Samui

Mon, 05 Mar 2012 08:22:36 GMT

You're catching a flight back to Bangkok from Koh Samui but have enough time to spare for a nice, relaxing lunch over wine. Does the Samui airport even have a business-class lounge? Maybe it's best no .....

Banana fritters with a Chinese twist

Thu, 23 Feb 2012 07:29:02 GMT

To her numerous friends, Estee Rivera Wallace is the closest thing to being the Martha Stewart of the Philippines. Smart, resourceful and full of creative energy, Estee can cook a gourmet meal and dec .....

Tantalising dishes with wine

Wed, 15 Feb 2012 05:32:07 GMT

He came, he chopped, he conquered! Effervescent celebrity chef Martin Yan was his chatty self as he deftly sliced a red pepper in his inimitable style. He quipped that if one was to emulate his chopp .....

A little taste of Singapore in Japan

Wed, 07 Dec 2011 10:03:31 GMT

Location-wise, the first Mr Bean outlet in Japan is a hands-down winner. Opened in January last year, the soya bean food and beverage outlet stands in a very high-traffic part of the concourse of Shi .....

Michelin chefs cook up Korean ingredients

Thu, 17 Nov 2011 04:12:32 GMT

Michelin star chefs cooked up fusion dishes using Korean sauces such as doenjang (fermented soybean paste), ganjang (soy sauce) and gochujang (hot pepper paste) on Wednesday (November 16) at the openi .....

The original Crispy Adobo Flakes

Wed, 26 Oct 2011 10:45:44 GMT

It was in 1975 that food icon Glenda Barretto introduced the Crispy Adobo Flakes. Since then this toasted adobo has been widely copied in many restaurants and catering businesses. Itâs been a smash .....

The original Crispy Adobo Flakes

Thu, 06 Oct 2011 04:50:49 GMT

The original Crispy Adobo Flakes

Thu, 06 Oct 2011 04:50:49 GMT

Tale of the hilsa trade

Wed, 05 Oct 2011 03:38:59 GMT

The magical taste of hilsa fish needs no introduction. We Bengalis are very familiar with the joy of eating this silver wonder. Hence, your mood, without any effort, lifts when you see hilsa on your p .....

Preserving flavors

Sat, 24 Sep 2011 07:31:00 GMT

You could write a book about pickled vegetables in China, but here are a few rudimentary lessons from Pauline D. Loh. Asians have always treasured food. All vegetables, all meats are carefully prese .....

Nasi briyani, rendang and char koay teow set to lure tourists to Malaysia

Fri, 23 Sep 2011 06:54:05 GMT

Mouth-watering nasi briyani, rendang and char koay teow will be used to tempt and lure tourists from all over the world and make Malaysia a top food destination. Tourism Minister Ng Yen Yen said the .....

An 'ear piece'

Mon, 12 Sep 2011 08:09:44 GMT

Traditional methods of preparing food may be vanishing, but a workshop in Kunming, Southwest China's Yunnan province, has kept alive the old art of making erkuai (soft pounded rice), reports Yang Wanl .....