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Crispy on the outside, caramelly and soft within—you’ll find these plantain-stuffed turon disappear in an instant, especially when served hot with vanilla ice cream on the side.
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A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
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This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.
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Unless there’s a Thai restaurant right next door, there’s a good chance you can make this easy pad Thai recipe faster than having it delivered.
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When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.
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Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.
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Dinner just got 10 times more colorful.
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Thanks to UNESCO and the country's own programming, roti prata and noodle hawkers are enshrined as "intangible" cultural icons.
Sonia Chopra
Cooking
Cookbook author Hetty Lui McKinnon walks us through her quickest (and most comforting) weeknight dinner plan.
Hetty Lui McKinnon
Culture
Author Kevin Kwan and star Jimmy O. Yang reveal the stories behind some of the best Singaporean dishes in the hit book-turned-movie.
Alyse Whitney
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The international cocktail destination is leveling up non-alc drinking through clever experimentation centering aroma, flavor, and texture.
Adam Erace
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Rachel Ng
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Videos
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Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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Every year, Condé Nast Traveler reveals its annual Hot List spotlighting the best new hotels, restaurants, and more around the world. In this edition, we highlight The Global Ambassador in Phoenix, Arizona, Dawn Ranch in Guerneville, California, and Maroma, A Belmond Hotel in Riviera Maya, Mexico. Presented by Capital One.
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In this very special edition of From OUTSIDE the Test Kitchen, Christina Chaey heads to Kopitiam to learn how to make Nasi Lemak, a Malaysian dish of coconut rice topped with crispy anchovies in a sambal sauce. With the guidance of the restaurant's head chef Kyo Pang and GM Moonlynn Tsai, Christina learns how to make this incredible dish from one of Bon Appétit's Hot 10 restaurants.
Check out the recipe here: https://weightloss-tricks.today/recipe/nasi-lemak%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA eLmdvd ad ad--read-more">
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Join Christina Chaey in the Bon Appétit test kitchen as she prepares savory Japanese curry rice with mushrooms and squash.
Get the recipe: Japanese Curry
Get the recipe: Japanese Curry
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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We're all about taking shortcuts when it comes to weeknight cooking, but there's no way around using tamarind in pad Thai. The dish is simply a shadow of its former self without it, so look for tamarind paste or concentrate at Asian markets. Once you've got the base down, though, Pad Thai is a great way to use up leftover protein like cooked shrimp or shredded rotisserie chicken (hint: just toss them in with the noodles).
Get the recipe: Pad Thai
Get the recipe: Pad Thai