Dio Asahi

The Bamboo Basket Holding Chiang Mai’s Sticky Rice

September 9, 2026

By Dio Asahi for Eat Drink Asia. The lid comes off, and the steam rises first. It’s a warm afternoon in Chiang Mai, and on the table sits a small woven bamboo basket, still holding the heat of the pot it came from. Someone’s grandmother lifts the top and sets it aside without looking. Inside,…

Sambal Fried Rice Recipe for People Who Know the Chilli Paste Does the Heavy Lifting

September 8, 2026

I used to add the rice too early. The oil would be hot, the sambal barely a minute in, and I’d tip in the cold rice because I was hungry and impatient. Every time, the same result: rice stained red but tasting of nothing much. Sharp. Raw. Flat where it should have been deep. It…

At Keria Japanese Restaurant, the Meal Begins Before the First Bite

September 3, 2026

By Dio Asahi for Eat Drink Asia. The lift opens onto a corridor leading to the famed and hidden Cuppage Plaza food, and the building’s age shows in the flickering fluorescent light and the smell of old carpet. Then a sliding door pulls back, and Keria Japanese Restaurant asks you to slow down. Inside, it…

Pad Thai Recipe for People Who Know the Noodles Can’t Be an Afterthought

August 29, 2026

The first time I made Pad Thai, I ruined it before the wok was even hot. I’d left the noodles soaking while I answered a phone call. Ten minutes turned into forty. By the time I drained them, they were already soft, already surrendered. Everything I did in the pan after that was damage control.…

The Ginger Shoyu Ramen at Ramen Soshiji, Where Orchard Goes Quiet

August 26, 2026

By Dio Asahi for Eat Drink Asia. The lift opens on the third floor of Orchard Plaza, and for a second I don’t know which way to turn. The corridor is dim and still, the kind of quiet that feels almost accidental in this part of town. A few doors down, an unmarked entrance. Inside,…

Chicken Nasi Goreng Recipe: What Leftover Rice Becomes After the Wok Gets Serious

August 20, 2026

There’s a container of rice at the back of my fridge most weeks. Cold, a little hard, forgotten from a dinner two nights ago. Some people see that and think of waste. I see the start of something better. Because leftover rice doesn’t want to be reheated. It wants to be fried. And when it…

The First Ladle of Miso Soup in a Tokyo Breakfast Shop

August 19, 2026

By Dio Asahi for Eat Drink Asia. The shop is barely wider than a hallway. Seven stools, a counter worn smooth, and behind it a woman ladling soup into small ceramic bowls before anyone has ordered it. Steam lifts off the surface and fogs the window against the cold morning. The bowl reaches me warm…

Todamgol Restaurant and the Comfort Logic Behind Famous Korean Foods

August 13, 2026

It was close to nine on a Friday when I finally found the door. Tanjong Pagar was doing its usual thing, full tables spilling onto five-foot ways, soju bottles catching the light, someone laughing too loudly two doors down. I almost walked past Todamgol. Then the smell reached me. Fermented, smoky, a little sharp. The…

The Same Grill, Three Decades On, at Kazu Sumiyaki Restaurant

August 12, 2026

By Dio Asahi for Eat Drink Asia. The lift opens on the fourth floor of Cuppage Plaza and the smoke finds me before the door does. Charcoal, dark and earthy, threaded through with something richer — fat meeting fire. I follow it down a narrow corridor, past shuttered shops and flickering signage, until I reach…

Vegetarian Asian Dishes at The Boneless Kitchen: A Korean Meal Built on Kimchi, Rice, and Restraint

August 6, 2026

I didn’t expect to find Korean comfort food in an office building near Tai Seng. But there I was, on a Wednesday a little past 7pm, standing outside The Commerze @ Irving wondering if I’d read the address wrong. This isn’t the part of Singapore you go to for dinner. It’s the part you leave…