Konstantin Kakaes

Traveling across Borneo, I came across a most delicious vegetable.

Stir-fried with red peppers, shallots and egg in a thin, juicy gravy, sayur manis tasted both rich and nutritious, like very good spinach. But it had more complexity than spinach, as though it had been fortified with broccoli and infused ...

I ate the best meat I've ever eaten through a straw.

When the Singaporean food stall proprietor who'd just served me a plate of bones first offered the straw, I refused. I didn't want to take any shortcuts as I worked the tastiest bits of marrow out from ...

The first I ever heard of soup dumplings was 15 years ago in this New York Times story, which described xiao long bao as "the star of the show" at Joe's Shanghai in New York's Chinatown. It was a different era of New York food, when Szechuan peppercorns were ...