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Unique culinary culture of the Peranakan Chinese of Malaysia

The Peranakan Chinese culinary identity was forged based on the Nyonyas, the matriarchs of the homes. The Nyonya women developed their well-rounded culinary skills and hone recipes that then became tightly-guarded family secrets.

Tracing the origins of bak kut teh

Bak kut teh has a halal Chinese twin in niu pai. Unscrambling their symbols unfurls their tonifying goodness to the Chinese on both sides of the South China Sea, between Quanzhou and Port Klang. But who invented it?

The many faces of Malaysia’s laksa – Part 1

This spiced and spicy dish of noodles in gravy has many fascinating interpretations across the country.

Tracking down the origins of nonya cooking

The global roots of nonya cuisine are traced through its implements of cooking, one senduk at a time.

People use this phone app to order dumplings illegally

Californians turn to Wechat for a source of comforting Chinese homecooked food.

A Mexican chef embraces his Chinese ancestry

Chef Luís Chiu, who is Mexican of Chinese ancestry, goes on a guided culinary tour of Chengdu, to expand his knowledge of the cuisines of his ancestors.

Give up meat and sex for Thai festival 'ticket to heaven'

Thailand's annual vegetarian festival it takes place over 10 days and began over 150 years ago on the tourist island of Phuket.

One World's toss of prosperity

Celebrate the Lunar New Year with a lunch or dinner set at One World Hotel.