Asian Geographic AG 06/2019 - 139 | Page 6

Chairman LIM Geok Khoon E DI TOR I A L Publisher/Editorial Director John THET • [email protected] Editor Shreya ACHARYA • [email protected] contributing Editor Ian BONGSO-SELDRUP • [email protected] DE S IG N Graphic Designer WONG Shee Leng • [email protected] Web/it Dutch CATALON • [email protected] A DV E R T I S I NG & M A R K ET I NG regional Business ManagerS Elysee TAN • [email protected] Desmond HO • [email protected] Jasmine TEE • [email protected] Project & Events Manager Ellfrance PHANG • [email protected] Marketing Manager Nora ISMAIL • [email protected] Marketing Executive Jin KENG • [email protected] Events & Marketing Assistant Manager Karter LEE • [email protected] C I RC U L AT ION Senior traffic/production Manager Victor OW • [email protected] CON T R I BU TOR S Aaron Wong Andrew Marriott Bryan Chan Editorial Submissions • [email protected] Subscriptions • [email protected] Feedback • [email protected] No. 139 • Issue 6/2019 CONTENTS 12 A Rice Journey 56 Dishing Out the Desserts 26 Oodles of Noodles 68 From the Streets to the Glitz: Trailing Through the Diverse Places to Eat in Asia Half of the world’s population is wholly dependent on rice as a staple food – and this includes almost all of East and Southeast Asia. In this extensive feature on this precious grain, we navigate the historical timeline, the many varieties, and the prominent rice-based dishes found across the continent. The humble noodle is a versatile staple that is enjoyed all over the world in different forms. While its origins have always been a highly debated topic, in 2005, archaeologists unearthed a perfectly preserved 4,000-year-old bowl of noodles in northwestern China. We look at the milestones in the history of the noodle, its different shapes and forms, and the vast array of dishes built around this Asian favourite. Asian desserts are chock-full of unique, delectable tastes and textures. The largest continent in the world boasts a variety of people and cultures, who inevitably come to the party with their own vast ranges of desserts. With recipes handed down through the generations, these sweet treats are steeped in tradition. Asian cuisine is as varied as the continent is vast. Come with us to the unique places to dine in Asia, from roadside stalls to cafés, hawker centres to fine-dining restaurants. While the places may differ in price range and dining experience, one thing is for sure: Each place serves up a storm more delicious than the last. 40 Savouring the Sip From sweet to savoury, caffeinated to serotonin- inducing, cool and refreshing to warm and comforting, these Asian beverages will take you across the continent and through different flavours, cultures, and walks of life. ON THE COVER The art of noodle-making PHOTO: MANUEL “MANNY” LIBRODO JR. Copyright © 2019 by Asian Geographic Magazines Pte Ltd. No material may be reproduced without written permission. This publication is purchased with the understanding that information is presented from many sources for which there can be no warranty or responsibility by the publisher as to accuracy, originality, or completeness. It is sold with the understanding that the publisher is not engaged in rendering product endorse- ments or providing instruction as a substitute for appropriate training by qualified sources. All content provided is accurate at the time of publishing. MCI (P) 097/06/2019; PPS 1367/04/2013 (022956) ISSN 0219-3310 Please recycle.