Education
24 Flavors of Sichuan Cuisine – Mala (麻辣) Flavor
Part 2 of our 24-part series on the flavors of Sichuan; Mala!
Latest Articles
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Recipe
Potato and Sprat Curry (Village Style) ගමේ රසට හාල්මැස්සෝ කරිය
Follow Arnold Kuiper's recipe to make Potato and Sprat Breakfast Curry.
Education
Food Culture and Natural Philosophy Hidden in Yunnan’s “Pine Needles”
In Yunnan, pine needles are more than a fragrant ingredient. They are a natural witness to every important moment of life.
Story
The Market That Bridges City and Home
A story of home, nature, and the moments we carve out in our lives to experience connection and peace in a busy life.
Story
The Ripple Effect of Dumplings
A personal connection to food - Chloe shares her and her family's relationship with dumplings.
Education
24 Flavors of Sichuan: Fish-Fragrant
Yuxiang is a defining flavour of Sichuan cuisine. Explore why "fish-fragrant" is not quite about fish, but about history and home-cooking turned into an entire flavour profile.
Recipe
Pol Roti with Dhal Curry පොල් රොටි පරිප්පු
Recipe: Learn to make a truly Sri Lankan Flatbread, Pol Roti, and dhal curry.
Story
The Spirit of Rice: How an Ordinary Grain Becomes the Heart of a People
No ingredient is as simple in requirement, yet as generous in what it gives. Rice is not only a staple. It is family.
Places
Yunnan’s Sunlight, Wind, Mountains, and Its Nature-Led Cuisine
Introducing, Yunnan - one of China's best kept secrets (until recently). Home to some of the most stunning views on earth and some of the most ideal growing conditions for mushrooms, blueberries, coffee, and more.
Recipe
Fermented Long Beans with Minced Pork (Suān dòujiǎo chǎo ròumò / 酸豆角炒肉末)
Tangy fermented long beans, savory minced pork, gentle spice, and bright aromatics.
Recipe
Tea Eggs (Cháyè dàn / 茶叶蛋)
Learn to make stunning marbled tea eggs at home and enjoy alongside your favourite meals.
Story
My Maodong Experience in 2025
A slow living approach to winter, guided by food, memory, and simple pleasures
Recipe
Sichuan Pao Cai (Sìchuān pàocài / 四川泡菜) – Sichuan Fermented Vegetables
Learn to make Sichuan Pao Cai - a foundation of daily Sichuan cooking.
Story
From Plates to People: Arnold’s New Way Forward
When the kitchens closed, Arnold’s path shifted—from fast-paced service to teaching, learning, and discovering the people behind the food.
Story
How Do You Know When Food Is Your Calling?
Discover the early story of Arnold, a chef shaped by Sri Lankan and Dutch cultures, as he finds purpose through food, memory, and quiet mastery.
Origins
The People Who Decided to Bite into Chili Peppers
The origin of spicy chili peppers in Chinese food.
Story
From Moose Jaw to Canada’s stage - How Food Changed the Life of a Boy from the Prairies of Saskatchewan
The story of a chef from small town Canada who landed on Canada's stage - Ottawa.
Education
Fermentation - The Backbone of Sichuan Cuisine and the Secret to Mind-blasting Flavor
The importance of fermentation in Sichuan.