WILL’S JOURNAL
Food Culture
Food is a gateway to understanding cultures. In this section, I dive deep into the world of food culture, exploring the rich variety of dishes, cuisine styles, and unique ingredients from around the globe. From the aromatic spices of India to the intricate flavors of Japan and the vibrant street foods of Southeast Asia, each entry uncovers the stories and traditions behind these culinary delights.
Join me in celebrating the artistry and heritage of these cuisines. Let’s embark on a delicious journey, discovering new tastes and traditions with every story.
TASTING THE REAL PENANG
Two chefs, one city, no roadmap. In Penang, Maxie Millian and I walked markets, sat at hawker stalls, and let the real flavours of the island find us.
TIMELESS NASI KANDAR
Nasi Kandar: a Malay classic from Penang. Discover the history, from street vendors with wooden yokes to the diverse curries that define this dish
THE NYONYA CUISINE FROM MALAYSIA
Today, I unveil the rich flavors of Nyonya cuisine in Penang, Malaysia. Here, we delve into recipes steeped in history, shared by generations and fused through cultural encounters.
A BOWL OF GODNESS: FISH HEAD SOUP
From the aromatic spices to the rich traditions, this dish is more than a meal—it’s a celebration of Indonesia’s culinary heritage.
CELEBRATING STREET FOOD IN INDONESIA
Join me in a celebration of Indonesia’s street food, a vibrant expression of our culture. We’ll dive into the world of warungs and mobile vendors, savoring everything from satays to soups.
THE LAKSA OF THAILAND: KHAO SOY
The North Thailand’s delightful answer to laksa. This vibrant dish combines coconut milk, fresh spices, and egg noodles, topped with a burst of crispy textures
THE BETUTU STORY
Betutu is a dish deeply rooted in local heritage, blending spices and cooking techniques passed down through generations.
