8 Articles found for “Rice Field”

At this Penang institution, four generations have perfected the art of Hainanese chicken rice while honoring a grandmother’s original recipe.

MICHELIN-recognized sommelier Yoyo Tseng of Taiwan’s One-MICHELIN-Star YUENJI shares the ultimate wine for elevating sweet and savory rice dumplings.

Turn your kitchen into a starry affair with this easy mango sticky rice recipe from Chef Chumpol Jangprai of R-Haan.

Forget pho or banh mi – in Vietnam, it’s sticky rice (xoi) that truly takes centre stage in life’s most significant celebrations, from a child’s first birthday to weddings and sacred worship ceremonies.

For Yoshio Sakuta of the eponymous one-MICHELIN-Starred Sushi Sakuta, shari — or vinegared rice — acts as both the physical and culinary foundation of a good piece of sushi.

Nasi Padang is the much-loved contribution of the Minangkabau, or Minang, people of West Sumatra, Indonesia, to the Malay culinary world. An irresistible mini-banquet of rice served alongside a mouthwatering spread of richly spiced dishes, a Nasi Padang meal is a veritable smorgasbord of differing flavours and textures, and a feast for the senses.

The Malay nasi lemak is defined by its own trinity of rice, fresh coconut milk, and the indispensable sambal belachan. We visit two MICHELIN nasi lemak spots in Penang and unearth the history behind this quintessential Malay dish.

Check out our MICHELIN Guide inspectors’ top picks at the breezy two-storey Tiong Bahru Market. Delightful delicacies such as Hainanese chicken rice, Hokkien mee, and pig’s organ soup await.