Food Hub

According to Hock Kee Kopitiam Founder Nick Ng, leaps of faith require having a firm belief in what you’re doing and to take on challenges one task at a time.

The founders of a new SE Asian-inspired halal restaurant, Turkey Berry says the name was inspired by a local plant, which is known locally as a symbol of warmth and hospitality.

In the northern hemisphere, summer is in full swing, the season for turning stone fruits and sweet n’ tart berries into delicious jams and preserves for the next winter’s stock.

Abu Dhabi based AgriFood Growth & Water Abundance (AGWA) and Believer Meats will partner to develop the cultivated meat market in Abu Dhabi.

According to The Dayak Oil Palm Planters Association President Napolean Ningkos, the European Union’s deforestation regulations discriminate against local farmers who have been cultivating palm oil for decades and argues that the popular myth spun by NGOs that Dayaks are content to live as hunter-gatherers is conveniently false.

A recent study claims that by 2035, climate change could be pushing food prices up by between around 1% and 3% every year. By 2060, heat-related issues may increase prices by as much as 4.3% annually.

Pita Bistro Co-Founder Sarmad Amanoail  says  that playing with marinade spices and flavours is not only a feast for the palate, he likens it to the experience of tasting colours.

Turkish restaurant Antepli Mediterranean in Albany Park Chicago delights locals who crave middle eastern meats and sweet treats. Be sure to try their fresh pita with beef shawarma and polish it off with a Kunefa and Turkish black tea!