photo: Green papaya beef salad Vietnam has a reputation for its bland-tasting food. Lightly cooked, boiled or stir-fried meat and vegetables often paired with a big serving of fresh herbs on the side, may not sound appetizing to one’s taste buds. However, that is changing. As with any national...
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photo: Street Food Dining Commonly Found in Ho Chi Minh City Ho Chi Minh City (HCMC), fondly remembered as Saigon by many, is the financial hub of Vietnam. Today, it is also known for its thriving food scene. With easy access to a wide range of western and eastern...
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Photo: A raw egg and whisk History has a role to play in Vietnamese’ love for pairing eggs with drinks. It started in the 1940s when milk was a scarce ingredient. Eggs quickly became as a substitute ingredient for milk. Ca Phe Tung Nguyen Van Giang – then a...
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Photo: Food waste Asia is one of the biggest culprits of global food waste. Approximately 25% comes from South and Southeast Asia. The good news is, ASEAN countries have introduced initiatives to address this issue. For instance, the Malaysian government announced last year that it is looking to put...
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photo: Cut Chicken Parts at Aeon Phnom Phen The Government of Cambodia had announced reductions on import tariffs on frozen whole poultry and poultry parts from 35 percent to 15 percent with effect from January 1, 2018. At the same time, the import duties on bone-in and boneless beef, pork,...
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photo: Chef Norbert introducing the Poultry Nutrition Workshop USAPEEC Singapore successfully organized the twin U.S. Poultry and Food Safety Workshops in Ho Chi Minh City, Vietnam from May 21 to 22, 2019. Targeted at a range of food service personnel including junior chefs, restaurateurs, and educators from culinary schools, these...
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photo: A Wok Hey Stall Cosmopolitan Singapore serves a diverse array of food. One can be easily spoilt for choice. Hence, it comes as no surprise that a rising number of eateries, restaurants, and even hawkers are reinventing traditional favourites. However, this does not mean a total overhaul of...
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photo: A section of the poultry practical class carried out by SHATEC as part of collaboration in the poultry curriculum project Singapore Hotel and Tourism Education Centre (SHATEC), Singapore’s oldest established culinary school organized a poultry practical class for its culinary students. The class was open to students undergoing the...
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photo: Nasi Lemak dish with Chicken Rendang For people residing abroad, the practice of cooking and eating together are linked to their memories of home according to Dr Kelvin Low, an Associate Professor of Sociology at the National University of Singapore.[1] Food is an important aspect of culture no matter...
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Kaya Toast with Foie Gras and Scrambled Egg (Photo: The Quarters’ Facebook page) Singapore’s food and beverage (F&B) sector has seen an improvement in productivity levels over the past five years. The real value added per actual hour worked has increased by 1.4 percent per annum. Yet, this figure...
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