Malaysian Satay is a popular street food featuring skewered and grilled meat, typically chicken, beef, or lamb, marinated in a rich blend of spices and served with a creamy, peanut-based dipping sauce. This flavorful dish is a hallmark of Malaysian cuisine
Hainanese Chicken Rice is a beloved dish that originated from the Hainan province of China but has become a culinary icon in Malaysia and beyond. This flavorful dish features tender poached or steamed chicken served with fragrant rice
Char Kway Teow is one of Malaysia’s most beloved street food dishes—smoky, savory, and packed with bold flavors. This stir-fried noodle dish features flat rice noodles tossed with prawns, Chinese sausage,
Penang Laksa, also known as Asam Laksa, is a beloved Malaysian dish hailing from the vibrant island of Penang. This tangy, spicy, and aromatic noodle soup combines a rich fish-based broth with tamarind’s sour notes,
Rendang Daging, a Malaysian culinary treasure, is a rich, slow-cooked beef curry hailing from the Minangkabau region of West Sumatra, widely embraced in Malaysia. This iconic dish features tender beef simmered in a fragrant coconut milk-based sauce
I still remember the first time I truly tasted something. Not just chewing, not just eating—but tasting, in a way that struck deep. It wasn’t during culinary school, or while staging in Michelin kitchens.
Hot and Sour Squid is a vibrant dish from Fujian, China, showcasing the region’s love for bold, tangy flavors and fresh seafood. This stir-fry combines tender squid with a zesty blend of vinegar, chili, and aromatic spices
In the heart of Fujian province lies a city called Fuzhou, where the air carries the scent of the sea and street corners bustle with steaming baskets and bubbling soup pots. Among its many culinary gems, one dish has stood the test of time
Chongwu Fish Rolls, a beloved snack from Fujian’s Minnan region, are a hallmark of southern China’s coastal cuisine. These delectable rolls feature a tender, crispy exterior made from high-quality fish paste, typically mackerel, eel, or shark
I’m a young Chinese chef passionate about sharing the flavors of my heritage, and today I’m thrilled to guide you through making Sliced Whelk in Red Vinasse, a traditional Fujian delicacy. Known as Hong Zao Lu Si (红糟渌鲳),