WILL’S JOURNAL
Food Culture
Pull up a chair and let’s dive into the vibrant world of food culture together. If you’re like me, you find joy not just in eating great food, but in the stories and laughter that come with each dish. Here, we’ll skip the formalities and get right to the heart of what makes Asian cuisine so spectacularly fun and diverse.
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 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.
THE BETUTU STORY
Betutu is a dish deeply rooted in local heritage, blending spices and cooking techniques passed down through generations.
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 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