a food magazine for erudite readers

journey with us deep into the cuisines of asia

Issue 4: Crossroads

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Tilapia Stuffed with Herbs and Chiles from Georgia Freedman's "Cooking South of the Clouds"

Tilapia Stuffed with Herbs and Chiles from Georgia Freedman's "Cooking South of the Clouds"

At Red Bean Garden Fish Farmstead (page 134), most dishes are cooked over wood on a small cement stove called a huotang that is set on the restaur...
Liquid Seasoning Potions from Sara Kiyo Popowa's "Bento Power: Brilliantly Balanced Lunchbox Recipes"

Liquid Seasoning Potions from Sara Kiyo Popowa's "Bento Power: Brilliantly Balanced Lunchbox Recipes"

  Liquid Seasoning Potions All these potions are easy to put together, last for ages, and transform a simple bento (or any meal) into something sp...
Ipoh Curry Noodle Sauce from Norman Musa's "Amazing Malaysian"

Ipoh Curry Noodle Sauce from Norman Musa's "Amazing Malaysian"

Ipoh Curry Noodle Sauce This is another famous dish from Ipoh. It’s like noodle mania in this central Malaysian city, with the burgeoning and inno...