Dua belas cara —menyajikan meja
Makanan Asia bukan satu hidangan — melainkan paduan suara mangkuk kecil. Sup dan mi, kari dan nasi, asap sate dan uap dari keranjang dim sum. Telusuri 12 kategori yang menata koleksi 582 resep kami.
First bites — what the table greets you with.
Broths simmered slow — clarity, depth, restoration.
Hand-pulled, ribbon-cut, slurped from the bowl.
The grain that feeds the continent — claypot, plate, fragrant.
Spice on spice — every region a different fire.
Wok-tossed in a flash — char, fragrance, motion.
Smoke on the skewer — alleys, charcoal, late nights.
Bamboo-stack steam — pleated, parcelled, gentle.
The centre of the meal — claypots, braises, roasts.
Sold from carts at dusk — handheld, cheap, perfect.
Sweet endings: shaved ice, sticky rice, milky tea.
From bittermelon teas to glittering bubble milk.
A table set in Asia is a small geography — soup at the centre, rice as horizon, side dishes as villages.
Editor's note · Taste of Asia