Latest from Tatler Asia
Tatler Asia
4 hours ago
- Politics
- Tatler Asia
【金曲獎2025】金曲36完整得獎名單這裡看！歌王呂士軒、歌后魏如萱！李竺芯連奪三大獎成最大贏家，方大同獲「評審團獎」感動全場
A disabled Labour MP has said Keir Starmer's chaotic U-turn on welfare reform will create an 'unethical two-tier system', in a damning intervention which will put further pressure on the prime minister to change course. Olivia Blake, one of only nine MPs in parliament who has a disclosed disability, said the proposed changes to the welfare bill have been 'plucked from the air' by ministers scrambling to secure support for the bill in Tuesday's crunch vote in the Commons. 'The first thing I thought when I heard the concessions was, wait, we've not taken the step back that's needed here, we're working to improve a bill which is really harmful,' she said. 'This could form an unethical two-tier system that treats two people with the exact same injury or illness differently.' Blake, who has pain and genetic metabolic disorders and is neurodivergent, said she has repeatedly warned ministers and whips for months about the inadequacy of the plans, but described the process of trying to communicate with government as like 'shouting at a brick wall'.
Tatler Asia
a day ago
- Business
- Tatler Asia
Meet 17 Next-gen Asian chefs and culinary heirs reinventing legacy restaurants
2. Yasuhiro Hayashi (Hong Kong) Heichinrou originally opened in Yokohama, Japan in 1884 and gained acclaim for serving Chinese cuisine tailored to Japanese tastes. In 1988, Rokusaburo Hayashi—Yasuhiro Hayashi's father—launched Heichinrou Hong Kong to bring authentic Cantonese cuisine back to its cultural heart, with the meticulous standards of Japanese service. After training under both Japanese and Cantonese culinary masters, the younger Hayashi took the reins in the 2000s. He updated the menu with modern refinements, while preserving the ceremonial luxury that defined the family brand: think intricately pleated dumplings and double-boiled soups presented with elegant precision. His work bridges heritage with haute presentation, creating a cross-cultural fine dining experience. 3. Rudy Kwan (Malaysia) The crown prince to a nasi lemak empire, Rudy Kwan is the son of Kwan Swee Lian, the 'Nasi Lemak Queen' who founded Sakura around 1958 and inspired Madam Kwan's, which opened in 1999. Rudy Kwan stepped in when his mother's original restaurant shuttered. Under his leadership, Madam Kwan's expanded across Malaysia and Singapore, standardising signature dishes like beef rendang and nasi lemak, and growing brand appeal via merchandising and casual-dining ambience. Maintaining its influence over decades, Madam Kwan's now serves over a thousand plates of nasi lemak a day at its peak and has become a multi-million-dollar regional chain. In case you missed it: The story behind Madam Kwan's 4. Andrew Chui Shek‑on (Hong Kong) As manager of Tai Ping Koon, a Western-Cantonese institution since it opened in Hong Kong in 1938, Andrew Chui Shek‑on is in charge of a legacy that goes back to its roots in Guanzhou in 1860. Chiu took leadership in the early 2000s under the banner of Dongjiang Restaurants, and has maintained classic menu items, such as the iconic Swiss chicken wings, while introducing weekend brunch sets, glass-roofed interior updates and revived downtown branding. Under his care, the restaurant continues to charm locals and tourists alike in multiple locations throughout Hong Kong. Don't miss: The oldest restaurants in Asia: where every meal is a taste of living history 5. Jay Fai / Supinya Junsuta (Thailand) Now more popularly known as Jay Fai, Supinya Junsuta's father owned a noodles-and-congee stall in Bangkok's Old Town. Though she would eventually become one of the city's most globally recogisable culinary stars, Jay Fai initially spurned the family business, opting to work as a seamstress for several years. A fire, however, propelled her back to cooking. She opened the eponymous Raan Jay Fai (which simply means 'Jay Fai's shop') in the 1980s, first using her parents' recipes, and eventually creating her own dishes. Her Bangkok street-side stall became legendary for wok-fired crab omelettes—and earned Thailand's first Michelin star for street food in 2018. Despite having no formal training, her iconic combination of ladybird goggles, roaring flame and hand-ground spice—has made her stall a cultural landmark and worldwide diner destination. 6. Ng Wai Kwok (Hong Kong) The third-generation leader of Maxim's Caterers, Ng Wai Kwok joined the business in 1992, at age 21, and has since led its transformation. He launched modern sub-brands, secured deals with Hong Kong Disneyland and scaled the group to over a thousand outlets. His influence extends across Asia's culinary landscape, evolving heritage catering with contemporary F&B trends. 7. Yoshikazu and Takashi Ono (Japan) Yoshikazu and Takashi Ono are the sons of Jiro Ono of Tokyo icon Sukiyabashi Jiro. Yoshikazu apprenticed under Jiro and, as the eldest, is the designated heir to the original Ginza location, ensuring the restaurant stays locked to Jiro's exacting Edomae standards. His younger brother Takashi launched the Roppongi Hills branch, retaining traditional methods while introducing a slightly more relaxed atmosphere and broader reservation windows—Jiro 2.0 for a younger Tokyo crowd. 8. Micco Goh (Malaysia) Nam Heong was founded in 1958 in Ipoh and became a local institution for kaya toast, prawn mee and white coffee. As third-generation heirs, Micco Goh and her siblings modernised Nam Heong amid growing operational challenges. They introduced robot servers—playfully named after Asian celebrities—and implemented a digital menu system. These tech-savvy updates streamlined service and sparked renewed interest among younger diners. Today, Nam Heong runs multiple locations across Malaysia, marrying retro flavors with futuristic flair—proof that old-school charm can thrive with high-tech hospitality. 9. Cristina Santiago (Philippines) Carmelo Santiago transformed the local dining scene in 1987 by opening Melo's Steakhouse, the first in the Philippines to serve US Certified Angus Beef and later Japanese Wagyu, setting the bar high for Manila's steak scene. Decades later, his daugther, Cristina Santiago opened Carmelo's Steakhouse in Greenbelt as a modern tribute to her father's vision. Since its relaunch, Carmelo's has earned a reputation for marrying nostalgia with modern refinement. Her Beef Steak Tagalog—a home recipe—quickly made it from 'secret favorite' to full menu staple, and guests often praise the cozy, gold-accented interiors inspired by her father's music room. In case you missed it: Carmelo's Steakhouse: A legacy of steak supremacy 10. Yoshihiro Murata (Japan) As the third-generation owner of Kikunoi, a Kyoto ryōtei founded in 1912, Murata assumed full creative control in 1993. A Michelin three-starred power, he revamped the restaurant's signature dashi stock, experimented with sourcing (importing seaweed from Alaska), and added dozens of seasonal plates to the rigid kaiseki format. He also opened Roan Kikunoi (tea-ceremony based) and Akasaka Kikunoi in Tokyo, carrying the legacy into modern micro-concept kitchens—all while writing books and mentoring global chefs. 11. Mastura Binte Didih Ibrahim (Singapore) Founded in 1992 by Mastura Binte Didih Ibrahim's parents and named after her grandmother, Hjh Maimunah became a cornerstone for nasi padang in Kampong Gelam, serving beef rendang, sambal goreng and other beloved staples from family recipes. When Mastura took over in 2018, she streamlined operations with a centralised kitchen, expanded into food courts and launched a frozen line. These moves helped future-proof the business through the pandemic. With seven outlets and consistent critical recognition, Hjh Maimunah has earned a broad audience while staying true to its kampung roots. 12. Sandy Daza (Philippines) Son of legendary chef and author Nora Daza, Sandy Daza was the host of the cooking show Cooking with Sandy from 2002 to 2010, which he filmed from Canada. He returned to Manila in 2011 to open the FIlipino-food restaurant Wooden Spoon, which was met with popular and critical acclaim. Despite an ownership split in 2017, he rebounded in 2020 with Casa Daza, which pivoted during COVID to kiosk-only 'Casa Daza specials' that featured empanada and siopao. Today, the revived Casa Daza has 16 locations, and the chef also hosts several travel-culinary series. Don't miss: Where to order empanadas and meat pies in Metro Manila 13. Mei Lin (USA and China) Born in Guangzhou and raised in Michigan, Mei Lin grew up in her family's Chinese restaurant. After honing her skills at LA's Spago and Ink, she gained national attention by winning Top Chef: Boston in 2014. Her debut restaurant, Nightshade (2019), showcased modern Chinese cuisine—sea cucumber dumplings and Szechuan peppercorn chicken delivered with precision and flair. In 2020, she launched Daybird, the first Szechuan hot fried chicken concept in the US. Both brands fuse personal heritage with cutting-edge technique—earning Lin critical acclaim and a loyal following. 14. Ming Tsai (USA and China) A pioneer of East-meets-West cuisine, Ming Tsai has influenced numerous chefs and restaurateurs, including the aforementioned Mei Lin. The son of the owners of Mandarin Kitchen, a traditional Chinese restaurant, Ming Tsai enrolled in elite stints in Paris (mentored by Pierre Hermé) and Osaka (apprenticed with Sushi master Kobayashi). In 1993, he launched Blue Ginger in Massachusetts, integrating Chinese flavours with French technique, followed by the casual Blue Dragon in Boston. He then pivoted to plant-based with MingsBings, spinning classic bing into veggie-driven street snacks. Tsai is most famous for hosting the shows East Meets West and Simply Ming, helping mainstream America discover nuanced fusion long before its widescreen vogue. He also appeared numerous times on the Iron Chef franchise. 15. Kathy Fang (USA and China) Kathy Fang grew up busing and serving while learning from the open kitchen. She is, after all, the daughter of Peter and Lily Fang, who emigrated from Shanghai in 1980 and founded House of Nanking in SF's Chinatown in 1988. Kathy earned a USC business degree and worked in corporate before reassuming her family legacy. In 2009, she co-founded the eponymous Fang, a modern offshoot that combines her father's Shanghainese recipes (like the signature sesame chicken with sweet potato) and her own global aesthetic and plating sensibility. She later launched Chef Dynasty: House of Fang on Food Network, documenting the generational push-pull and her efforts to build an empire beyond Chinatown. House of Nanking remains a SF staple, and Fang has expanded the brand through catering, merch and kitchen-heavy media. 16. Chris Cho (USA / Korea) Chris Cho is the second-generation chef at Seorabol Center City in Philadelphia, which was founded by his parents in 1983. Cho elevated the restaurant during the pandemic by showcasing bite-sized Korean dishes on TikTok and YouTube. His viral recipes—galbi, kimchi pancakes—built a massive social footprint while keeping the restaurant afloat. Now, Seorabol sees a younger, mixed demographic, drawn by Cho's upbeat media presence and authenticity. It's Korean home cooking with a digital-age twist: traditional bullet points, snackable video reels. Credits This article was created with the assistance of AI tools
Tatler Asia
a day ago
- Tatler Asia
11 award-winning restaurants in Asia that built an empire around one dish
2. Tsuta (Japan, around Asia) Star dish: Truffle Shoyu Ramen Tsuta made headlines as the first ramen shop in the world to earn a Michelin star in 2015. Chef Yuki Onishi's (who sadly passed away in 2022, but his legacy lives on) signature truffle oil-laced shoyu ramen is a sophisticated take on comfort food, featuring dashi made from carefully selected ingredients, house-made noodles and delicate layers of umami. He refined one bowl into something so sought after that reservations were often booked months in advance. But the waitlist is all part of the magic. Even after its initial international recognition, Tsuta has managed to maintain its standard. 3. Sanguansri (Thailand) Star dish: Khao Chae Sanguansri has quietly operated since 1970, offering a small rotating menu. However, during the hot season (typically March to May), it's known almost exclusively for one dish: khao chae. It is essentially jasmine rice soaked in cool, floral-scented water (often infused with jasmine, ylang-ylang and other traditional Thai aromatics), then served with intricate, flavour-packed side bites like stuffed shallots, sweetened shredded pork, green chilli and fried egg. It's a legacy dish of the Thai royal court and a true seasonal delicacy that showcases remarkable culinary precision. 4. Song Fa Bak Kut Teh (Singapore) Star dish: Teochew-style Bak Kut Teh What began as a single roadside stall in 1969 is now a well-oiled empire recognised by numerous award-giving bodies. The peppery, clear broth filled with tender pork ribs (often refilled upon request) is all about balance: every bite is earthy, sharp, aromatic, with a distinct garlic kick. Song Fa didn't reinvent bak kut teh, but it perfected the Teochew style, which makes it distinct from the herbal Hokkien variety. In doing so, this beloved eatery made a strong case for heritage food in the global spotlight, expanding successfully within Singapore and internationally. Read more: Blood, sweat and tears: Young hawkers preserving Singapore's food heritage and legacy 5. Fei Qian Wu (Taiwan) Star dish: Unagi Don (grilled eel rice) Fei Qian Wu is legendary in Taipei for its incredibly popular and relatively affordable unagi don (grilled eel rice). While Taipei is a city with excellent food at every turn, this restaurant stands out for its consistent quality and value in serving tender, perfectly grilled eel glazed with a sweet-savoury sauce over rice. It's so popular that long queues are common, and it's a staple recommendation for visitors looking for authentic and delicious Japanese-style eel in Taiwan. The emphasis is on a no-frills, efficient dining experience focused entirely on their signature unagi. 6. Tai Hwa Pork Noodle (Singapore) Star dish: Bak Chor Mee (minced pork noodles) Another hawker-turned-award darling, Hill Street Tai Hwa Pork Noodle earned a Michelin star in 2016, alongside Hawker Chan. Its version of bak chor mee (minced pork noodles) is a complex dance of vinegar, soy, chilli and pork lard. Each bowl is custom-assembled by hand with springy noodles, thinly sliced pork, pork liver, meatballs and, sometimes, a dumpling. Queues form before the stall opens, and the wait is famously long (often one to two hours). But once you taste it, you get what all the fuss is about. This isn't just noodles. It's craftsmanship and a perfectly balanced symphony of textures and tastes. 7. Yu Zhi Lan (China) Above Yu Zhi Lan's iconic noodles (Photo: Instagram / @yuzhilan_shanghai) Star dish: Dan Dan Noodles Chef Lan Guijun, a highly respected figure in Sichuan cuisine and formerly of the Sichuan culinary school, runs what many consider one of the most refined and high-end restaurants focused on Sichuan small eats and noodles. While his tasting menu (which requires reservations well in advance) does feature other exquisite dishes, dan dan noodles are always a highlight and a representation of the soul of the experience. His rendition elevates this classic street snack with meticulously handmade noodles, nuanced sauces and impeccable seasoning, showcasing how a humble dish can ascend to art. 8. Lan Fong Yuen (Hong Kong) Star dish: Hong Kong-style Milk Tea with Crispy Bun Though technically a cha chaan teng (a Hong Kong-style diner offering a diverse menu), Lan Fong Yuen's legendary status—and the reason locals and tourists queue in Central and other branches—is undeniably its iconic "sock-pulled" milk tea. This method of straining tea through a cloth bag (resembling a silk stocking) creates an incredibly smooth, strong and creamy beverage. It's paired with the crispy bun slathered in condensed milk or butter. This little ritual is so deeply woven into Hong Kong life that it's less a meal, more a cultural event and a definitive taste of the city. 9. Nasi Ayam Hainan Chee Meng (Malaysia) Star dish: Hainanese Chicken Rice This family-run Malaysian institution has been serving its iconic chicken rice for decades. Each plate arrives with poached chicken so tender it practically melts, incredibly fragrant rice cooked in rich chicken broth and a selection of dipping sauces, most notably the fiery ginger-chilli sauce. The restaurant's singular devotion to perfecting this classic earned numerous critical nods, proving that simplicity executed with exactness can indeed be sublime. It's a beloved spot for both locals and visitors. 10. Tim Ho Wan (Hong Kong) Star dish: Char Siu Bao (Baked BBQ Pork Buns) While Tim Ho Wan offers a full dim sum menu, it exploded in popularity—and earned its initial fame as the world's least expensive Michelin-starred restaurant—largely thanks to its famed baked char siu bao. Unlike the traditional steamed version, theirs features a unique, crumbly, and slightly sweet top (reminiscent of a pineapple bun) that contrasts wonderfully with the savoury-sweet BBQ pork filling inside. It became an instant global cult item and directly led to its rapid expansion across continents. While its other dim sum is good, these buns are undeniably the main draw and the reason for its acclaim. 11. A-Chung Flour-Rice Noodle (Taiwan) Star dish: Oyster and Pig Intestine Vermicelli A-Chung Flour-Rice Noodle, affectionately known as A-Chung Mian Xian, is a legendary street food institution in Taipei. While it doesn't hold any stars, its fame and consistent long lines speak volumes about its legend. Its signature dish is a thick, gooey vermicelli soup loaded with tender, flavourful braised pig intestines and plump, fresh oysters. Diners stand around the stall, often eating from bowls held in hand, adding their desired amount of vinegar, garlic and chilli sauce from communal dispensers. The rich, savoury broth, contrasting textures, intestines and oysters come together for the ultimate sensorial orchestra. This one dish is the ultimate argument for a single item creating a legacy.
Tatler Asia
a day ago
- Entertainment
- Tatler Asia
11 Asian chefs who didn't start in the kitchen
2. Patrick Go (Philippines) The youthful face behind Manila's Your Local didn't initially plan to be a chef. Patrick Go studied at De La Salle University and worked in banking before enrolling in Norbert Gandler's International School for Culinary Arts and Hotel Management. After working with local greats like Chefs Florabel Co, Jessie Sincioco and Colin McKay, Go rose through the ranks at Black Sheep, eventually transforming it into a progressive Chinese-Filipino concept. Today, he runs the popular Legaspi Village haunt Your Local and continues to collaborate with renowned chefs across Asia. In case you missed it: The (Prudent) reemergence of Chef Patrick G as Makati restaurant Your Local's new chef 3. Alvin Leung (Hong Kong/Canada) Alvin Leung is the poster child for second-act chefs. Before becoming a Michelin-starred restaurateur and judge on MasterChef Canada , he worked as an audio engineer. With no formal culinary training, Leung bought a speakeasy in Hong Kong on a whim and turned it into Bo Innovation—where foie gras meets xiao long bao in experimental, sometimes explosive ways. His trademark 'X-treme Chinese' cuisine combines science, swagger and tradition. No wonder he's known as the 'Demon Chef'. See more: Chef Alvin Leung continues to remain the master of reinvention and deconstruction 4. Vicky Lau (Hong Kong) Vicky Lau began her career as a graphic designer, discovering food through visual storytelling—but one pastry class was all it took to spark a transformation. Today, at Tate Dining Room, she creates poetic French-Chinese tasting menus, each dish imbued with emotion and elegance. Her design sensibility hasn't faded—it's simply been translated to a culinary canvas. Don't miss: Chef Vicky Lau of Michelin-starred restaurant Tate Dining Room on the importance of adaptability and community in Hong Kong's fine-dining landscape 5. Malcolm Lee (Singapore) Malcolm Lee once imagined a life in finance, having studied business at Singapore Management University. But homesickness and heritage led him to the kitchen. Without formal culinary education, he delved into his family's Peranakan recipes and founded Candlenut—the world's first Michelin-starred Nyonya restaurant. His refined take on traditional flavours has made him a powerful advocate for preserving Singapore's culinary culture. 6. Bee Satongun (Thailand) Unlike other chefs who didn't start in the kitchen, Bee Satongun was already in the industry, albeit holding a secretarial job. However, she never set foot in a culinary school. She learned by absorbing her mother's cooking and poring through ancient Thai manuscripts. At Paste, she resurrects old royal Thai recipes with a modernist edge, earning critical recognition and global acclaim for dishes that are both scholarly and soul-stirring. In case you missed it: Chef Bongkoch 'Bee' Satongun of Paste in Bangkok on preserving Thailand's traditional cuisine 7. Ming Tsai (USA/China) Ming Tsai took the traditional route—at first. He earned a bachelor's degree in mechanical engineering from Yale and a master's from Cornell. But summers at Le Cordon Bleu, pastry training in Paris and sushi apprenticeships in Osaka proved irresistible. He launched Blue Ginger in 1998, winning a James Beard Award for its East-West cuisine. Today, he heads Blue Dragon, champions plant-based eating through MingsBings, and stars in multiple Emmy-winning food shows. 8. Peter Cuong Franklin (Vietnam) Peter Cuong Franklin's life reads like a novel. Born in Da Lat, he fled Vietnam in 1975, later earning a finance degree from Yale and working as an investment banker. A pivot to food brought him to Le Cordon Bleu and eventually to opening Chôm Chôm in Hong Kong. In 2017, he launched Anan Saigon, a bold Vietnamese dining concept that's made waves globally. His journey from Wall Street to world-class kitchens is both inspiring and deeply personal. 9. Anh Sung‑jae (South Korea) After moving to California at 12, Anh Sung-jae joined the US Army as a mechanic, later deploying to Iraq. Post-service, he trained at Le Cordon Bleu and worked at elite kitchens including The French Laundry and Benu. In 2015, he opened Mosu in San Francisco, relocating it to Seoul in 2017 and opening a second location in Hong Kong in 2022. Eight years after it opened, Mosu Seoul earned its third Michelin star. Anh's journey from battlefield to fine dining is a testament to precision, creativity and discipline. In case you missed it: Meet Anh Sung-jae, the Korean chef behind Michelin three-star restaurant Mosu and judge on Netflix's hit show 'Culinary Class Wars' 10. Stephanie Wong (Hong Kong) Stephanie Wong spent nearly a decade at HSBC before making the leap to culinary school in Paris. She trained at the Alain Ducasse culinary institute and gained experience at Hostellerie de Plaisance and Hong Kong's Amber. Now, she runs Roots Eatery, a delivery-focused concept rooted in local produce and simple, original fare. Who knew a ledger could be a creative springboard to the kitchen? In case you missed it: Roots Eatery's Stephanie Wong on her Hong Kong street food memories 11. Angelo Comsti (Philippines) Angelo Comsti's path to the kitchen included stints as a writer, editor and food stylist. After earning a marketing degree and studying at the Universidad Complutense de Madrid, he formalised his culinary skills at Le Cordon Bleu Australia. Today, he's a champion of Filipino cuisine, leading restaurants and penning food columns that highlight local traditions and innovations. His multidisciplinary approach reflects a deep passion for storytelling through food.
Tatler Asia
a day ago
- Tatler Asia
Heirloom grains of Asia: how these ancient staples made their way to modern tables
2. Red cargo rice (Thailand) A long-grain unpolished rice, red cargo rice retains its bran layer, giving it a reddish tint and a nutty, hearty flavour. Traditionally eaten with grilled meats or spicy coconut soups, it was once considered 'poor man's rice' but has seen a wellness-driven renaissance. Bangkok's organic cafés and macrobiotic eateries now serve red cargo rice as a wholesome base for vegetarian dishes, Buddha bowls, grilled chicken plates and other menu items. Some home chefs in Thailand and abroad have also steadily added red cargo rice into their repertoires. 3. Glutinous purple rice (Laos and Northern Thailand) Central to Laotian meals for centuries, glutinous purple rice is sticky, slightly sweet and visually striking. Traditionally eaten with grilled meats and jeow (spicy dipping sauces), it's steamed in bamboo baskets and eaten by hand. Its colour comes from anthocyanins, the same antioxidant pigments found in berries. 4. Bario rice (Malaysia) From the highlands of Sarawak comes Bario rice, a hand-harvested, small-batch grain cultivated by the Kelabit people for over a century. Known for its delicate aroma, fluffy texture and short growing season, Bario rice is a prized ingredient during communal celebrations and longhouse feasts. Restaurants like Dewakan in Kuala Lumpur highlight Bario rice to champion indigenous Malaysian ingredients. Its rarity and flavour have earned it recognition among Southeast Asian food circles, with online speciality shops now offering it as a premium, artisanal rice. 5. Adlai (Philippines) Also known as Job's Tears, adlai has been cultivated by Lumad communities in Mindanao for generations as both a staple grain and a symbol of resilience. Its chewy texture and slightly nutty flavour make it an excellent rice substitute. Traditionally used in porridges and stews, it's now making appearances in high-end restaurants. Filipino chefs like Claude Tayag and the late Margarita Forés and restaurants like Hapag have elevated adlai to gourmet status, using it in everything from risotto and paella to grain salads. Urban restaurants in Metro Manila often market it as a 'luxury local grain', emphasising its low glycemic index and high protein content. Health influencers in Asia and Australia have caught on, touting it as a sustainable alternative to imported carbs. See more: What to eat: 7 Filipino rice dishes and snacks we're craving right now 6. Forbidden rice (China) Once reserved exclusively for Chinese emperors, this ancient black rice earned its 'forbidden' moniker due to its historical exclusivity. With a history dating back over a thousand years, it was prized for its supposed longevity-boosting properties. Rich in anthocyanins and iron, its mildly sweet, nutty flavour works in both savoury and dessert dishes. In China, it's often prepared as congee or sweet zhou, while internationally, it stars in black rice pudding, grain bowls and even fine-dining duck pairings. Wellness brands across Asia market it as a supergrain, alongside acai and chia. 7. Black heirloom rice (Philippines) Cultivated by indigenous communities in the Cordillera mountains for generations, the Philippines' black heirloom rice stands out with its deep purple colour and glutinous texture. Traditionally, it's steamed and served with native chicken or pork during tribal feasts, a symbol of prosperity and communal pride. Its use in Filipino cuisine spans from champorado (chocolate rice porridge) to gourmet takes on suman (rice cakes). Chef Jordy Navarra of Toyo Eatery in Manila has spotlighted black rice in his menus, using it to underscore Filipino terroir and storytelling through food. Other restaurants that have integrated it into their menus include Purple Yam and Hapag. Filipino diaspora bakeries abroad now bake black rice sourdough, while some Manila restaurants experiment with black rice risotto and grain bowls.
