Everybody loves Chinese food, right? Chop suey, chow mein, sweet ‘n sour chicken balls, chicken fried rice—all the staples of Chinese-Canadian cuisine to eat in or take-out. So, introducing the eggroll would be readily greeted with open mouths. You’d think.… more »
Filipino American Alexandra Cuerdo writes and directs the documentary Ulam, a love letter to the burgeoning Filipino food scene in New York City and Los Angeles. As with any good food documentary, there is a myriad of mouthwatering food … more »
The Vancouver Asian Film Festival (VAFF) runs Thursday, November 1 to Sunday, November 4 at Cineplex Odeon International Village Cinemas and Ricepaper is excited to be a community partner for another year! Our partner film is the documentary, Ulam: Main … more »
A definition:
Liu [留]: to stay; to stay behind; or, to be detained as in JuLiu [拘留]; Xue [学]: to study
Liu Xue [留学]: to study abroad; or, more literally, to stay in a foreign country in order to … more »
Last October, I had the pleasure of meeting Ricepaper alumnus, Dr. Gaik Khoo, in Kuala Lumpur. Amid ambient noise typical of a hotel lounge, we chatted about her co-authored book, Eating Together, and the vegetarian restaurant as a means
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Despite its strangely specific name, the Australia Dairy Company was not a dairy company, nor was it located in Australia. It was a restaurant located in an area of Hong Kong called Jordan, between chain hotels and seedy karaoke bars. … more »
In Part 2 of the Post-Travel Show, William Tham and Gavin Hee continue to speed through Southeast Asia travel photos stopping to discuss Kuala Lumpur notable spots and figures, the Islamic Arts Musuem Malaysia, the Stone of Terengganu, standard of
… more »A new year, a new volume of Talkrice! Gavin Hee has returned from a two month long trip that took him to eleven cities in Asia’s southeasterly region. In part 1 of this 9 part series, he sits with William
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So this is me here,
loving in my kitchen
making extra portions, canning
jamming, buying too much,
returning laden, a strap
cutting into my arm
cutting, stirring, tasting
opening a 400°F oven and feeling
it like a slap in the … more »
Pritong isda smells foreign to my friends. Scales flaked off with a cleaver, gutted to its eyeballs, fried in a pan with rice until the smells — residual oil dripping off crispy hardened morsels, used the night before to fry … more »
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