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Krung Thep serves up a range of authentic regional Thai cuisine like som dtam, pla merk go lek and many other original dishes.
A farm in Tanjung Malim, Perak, has been able to successfully breed sturgeon fish and harvest its luxurious byproduct, caviar, in Malaysia.
Borneo in Bangsar highlights little-known ingredients like midin, janggut duyung (a seaweed high in collagen), terung Dayak (round eggplant grown by the Dayak people) and dabai (wild black tropical olives).
Daawat serves up a range of Kerala food, prepared by an all Kerala team, like fish pollichathu, kethal chicken and prawn kizhi.
The Norwegian fjord trout grows in Norway's cold fjordlands and is a very popular fish in Malaysia, as Malaysia is one of the top 10 trout export markets.
Cook's Nook's columnist Amy Beh shares three beef recipes that showcase the versatility of beef in interesting, innovative ways.
Langit Collective collects and sells surplus rice produced by subsistence farmers in Long Semadoh, Sarawak, and sells it to consumers and chefs in Peninsula Malaysia.
Malaysian company Ento makes eco-friendly edible roasted crickets that are also completely local and require far less feed and land than commercial livestock.
Food columnist Chris Chan discusses why and how people develop allergies to crustaceans, peanuts, eggs and other foods, detailing links to house mites, lack of sun exposure and lack of food exposure in babies.
Curious Kitchen serves up seriously good food, underscored by the eatery's signature top-grade Iberico pork.