476 Articles found for “A Wen Rice Cake”

For many Hong Kongers, claypot rice is the best thing about autumn.

Making their overseas debut alongside Tian Tian & A Noodle Story are two other Michelin-listed hawker stalls from Singapore — Lao Jie Fang and The 50s.

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

Surprise your guests with this simple dessert that evokes the sweetness of wedded bliss, no oven required.

The chef-owner of Ryota Kappou Modern in Hong Kong tells us how he went from washing rice as a kaiseki restaurant apprentice to earning a MICHELIN star for his brand of kappou cuisine, the food of his Osaka hometown and his restaurateur family.

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.

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

Grilled pork, rice vermicelli and a tangy dipping sauce—bun cha has won hearts and taste buds around the world. We take you on a journey to explore its origins and MICHELIN-approved spots to enjoy this iconic dish.

Shinya Goshima's passion for sake has led him to Hong Kong and start Godenya. With the mission to popularise the famed Japanese rice wine, Goshima aims to create a bridge between sake and local Hong Kong cuisine. This commitment and passion of his has paved the way for him to receive the Sommelier Award in the recent MICHELIN Guide Hong Kong & Macau Ceremony.

Dragon Boat Festival falls on the fifth day of the fifth month of the lunar calendar and marks the arrival of summer. Today, the festival is celebrated with dragon boat races and rice dumplings, which differ in fillings and flavours depending on local customs. Modern rice dumplings feature plenty of different ingredients and come in a variety of sweet and savoury flavours, but glutinous rice is always one of the main ingredients. Enjoy this tasty and hearty festive treat with a cup of Chinese tea.

Over the past 70 years, Keung Kee has gone from a push cart operation to a restaurant, but one thing has remained the same throughout the years: the perseverance of one family’s three generations to keep serving good food.

Each festival has a distinct set of delicacies, such as glutinous rice balls for the Chinese New Year, green dumplings (Qingtuan) for Ching Ming Festival. Shanghaiese people always celebrate Mid-Autumn festival with their favourite “Suzhou Style Mooncakes”. What does it look like? Compared to the widely-known Cantonese mooncakes, what are the differences?

Living above a popular claypot eatery in Hong Kong's Sai Wan district prompted Sheung Hei chef-owner Lam Weng Hong to start his own. The result: a decade-old eatery that has grown from local hangout to global hotspot.

Get to know this humble bowl of braised pork rice beloved by the Taiwanese.

The humblest of ingredients can come together for a dish that’s as delicious as it is symbolic.

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.

From chicken rice to kimchi, laksa to sushi, there is a wine to go with every Asian dish.