Tony Johor Kaki Travels for Food · Heritage · Culture · History

Johor Kaki Adventurous Foodie Traveler with 77 million+ reads 📧 johorkaki@gmail.com

Four Principles of Chinese Food Culture 精美情礼

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Since ancient China, food has moved beyond the basic human need for sustenance ...
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Goldhill Family Restaurant in Hougang. Top Value Chup Cai Png Economic Rice with Best Chicken Wing for $1 金華美食店

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I have eaten Goldhill Family Restaurant's chup chai png or Chinese economic rice a few times. It didn...
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Sultan Hussein of Johor Sultanate. The Hand that Signed the Paper to Singapore's Prosperity

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Since 1500s, the Europeans were vying for dominance in the Malay archipelago to control the spice trade. First came the Portuguese who conqu...
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History of Hainanese in Singapore Cuisine & Hawker Culture. Their Biggest Influence is Non Hainanese 🤔

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The Hainanese make up only 6% of Singapore's Chinese population, yet their influence on ...
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Tragic History of Nutmeg. Forgotten Spice Once Worth More than Gold. Forgotten Island Exchanged for New York City

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Between the 1300s - 1600s, Europe was ravaged by a series of deadly plagues (pandemics). Doctors at that time believed that wearing a ...

A History of Pepper · The King of Spice

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The pepper we take for granted today was once worth its weight in gold. It was so valuable that European countries invested f...

Shawan Water Buffalo Milk Banquet & Other Fascinating Dishes of Guangzhou China 沙湾牛奶宴.沙湾古镇

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Shawan Ancient Town 沙湾古镇 is located within the Panyu district of Guangzhou city. Shawan is famed for their water buffalo milk d...

History of Nasi Lemak ● Trinity of Rice, Coconut Milk & Sambal

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Nasi Lemak is a popular dish of rice boiled in coconut milk and stalks of pandan leaf. In its most basic ...
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History of Pandan Leaf. Amazing, Mighty, Unsung Food Hero

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The pandan leaf (known in the West as screw pine) is so pervasive in Southeast Asian cuisine that it is l...

History of Biryani ● How a Persian Import Unites India & Become the Global Indian Food Icon

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Biryani came to Singapore and Malaysia from India but the dish originated in Persia (today's Iran).The hearty, flavour and aroma packed ...
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