The Story of the Soes Tower: From the French Court to the Wedding Reception
This tiny tower of caramel-glazed cream puffs has quite a story behind it—from 19th-century French kitchens to becoming a party favorite in Indonesia.
KulinerBDG Magazine
Stories
The history, science, and quirky tales behind the food we eat every day — an easy read over coffee.
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Lebaran Profits: Winning Strategies for Selling Nastar, Kastengel, and Putri Salju Cookies
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Pretzel: The Crispy Knotted Bread from Europe You Can Make at Home
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Getting to Know the Types of Tea: The Secret Behind One Leaf
It turns out black, green, oolong, and even white tea all come from the exact same leaf—what sets them apart is simply the oxidation process.
Teh Poci, Teh Talua, Teh Tarik: The Many Faces of Tea in the Indonesian Archipelago
From the rich, sweet teh poci (clay-pot tea) of Tegal to the frothy egg-laced teh talua of the Minang region, every corner of Indonesia has its own way of honoring a simple cup of tea.
The History & Facts of Tea: From Wild Leaves to Nusantara's Teh Tubruk
From the legend of a leaf falling into an emperor's cup to tea plantations on the slopes of Priangan, this is the long journey of tea to becoming the beverage of millions across the Indonesian archipelago.
Tips for Starting a Home-Based F&B Business So It's Not Just Reckless Guts
Want to start a culinary business but not sure where to begin? Here's a realistic guide with tips for starting an F&B business from scratch, from research to your first sale.
A Practical Guide to Cooking Halal Chinese Cuisine at Home
Want to cook Chinese cuisine at home while keeping it halal? Check out tips on substitute ingredients, basic techniques, and three simple recipes you can try right away.
Culinary Traces of China on Bandung's Peranakan Plate
Chinese-style dishes have long blended into Bandung's palate through bakmi (noodles), kwetiau (flat rice noodles), and halal versions of siomay (fish dumplings) that remain delicious and authentic.
Roti Bandung: When European Dough Met Priangan Taste
How did European-style bread transform into roti unyil (mini stuffed rolls), roti bakar (grilled bread), and roti sobek (pull-apart bread) that are so distinctly Bandung? Let's trace this rarely-told story.
Bread Through the Ages: The Untold Story
Bread isn't just about ancient Egypt and breakfast in Bandung—there's also the story of wild yeast, bread as workers' wages, and why white bread became a symbol of social class in Indonesia.
Hamburger, Pain au Chocolat, and Pretzel: A Tale of Emergency Kitchens
Three world-famous foods that were actually born from scarcity and simplicity in the kitchen, not from fancy kitchens as we might assume.
