Explainer: The Fishy Chinese Origin of Ketchup

The word ketchup has Fujian roots, but does it hold any other resemblance to its ancestry?

by Joshua Cawthorpe, 28 August 2020

Meet the Internationals Shaking Things Up in the Middle Kingdom

These 10 individuals have found both success and hardship in China, and their stories breed inspiration and dreams of new beginnings.

by That's, 02 July 2020

New Meat: Is China Ready for a Plant-Based Future?

China’s growing appetite for animal flesh has triggered alarm bells. Could plant-based ‘meats’ be the key to ensuring the country’s food security?

by Matthew Bossons, 09 May 2020

A Tourist’s Take on the Singapore Vs. Malaysia Food Debate

Like apples and oranges, it’s hard to pit, say, Kuala Lumpur’s fragrant, flavorful beef rendang against translucent Singaporean bak kut teh broth.

by Bailey Hu, 19 November 2019

Getting Moderately Deep With... The Owner of a Liangpi Shop

In our monthly series 'Getting Moderately Deep With... ' we ask a food vendor tough questions. Well, sort-of tough.

by Edoardo Donati Fogliazza, 23 July 2018

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