On our Southeast Asian culinary conquest, the gods of food, the old and the new has once again given us a blessing: Tom Yam. As George R.R. Martin once wrote … Continue reading Village Fish Head Noodles | Malaysian Tom Yam
Penang, being an island surrounded by coastal waters, means that there is certainly an abundance of fresh fish and other seafood. Aquaculture in Penang has been spearheading the state’s economy … Continue reading A Warm Bowl from the Seas: Penang Laksa Origins
*WARNING: FOOD IS NON-HALAL. CONTAINS MOUTH-WATERING DESCRIPTIONS AND PHOTOS OF MEAT. READ AT YOUR OWN RISK* Asia is the biggest continent of the world. I mean with forty-eight (48) countries, … Continue reading Bak Kut Teh VS. Humba: Battle of the Braised Pork!
Hokkien Cuisine, originally called as Fujian Cuisine, is a native cooking style from China’s Fujian Province. It is known to be subtle yet full of flavor, soft and tender and … Continue reading The Trinity of Hokkien Cuisine: Hokkien Mee, Lor Bak, Otak-otak
Everyone knows about that famous saying ‘Blood is thicker than water’ and you know what else is thicker than water? A bowl of good hot soup. Imagine a big pot … Continue reading Soup is Thicker Than Water | Chee Meng Cafe, Penang
Okay, I’m going to skip the flowery introductions (I don’t even think I’m good at those in the first place, hah!) and get right into the “facts” here. I was … Continue reading Breakfast Idea: Roti Canai Transfer Road