Taro, a root vegetable, is a staple in Vietnamese cuisine, providing a unique texture and flavor to a number of dishes ...

I was unimpressed. The pudding was a purplish, putty brown color, and though the tapioca pearls looked nice enough, the chunks of taro seemed like a hasty last-minute addition. They settled dully on ...

Shaved ice with pudding, red beans, and ai yu jelly (photos by Carol Shih) The ladies and gents of the Web Team crowded around my desk area as soon as I uploaded the above photo into Photoshop. Jason ...

This Taiwanese favourite serves up traditional desserts heaped high with things like taro, boba (chewy tapioca balls), mung beans and herbal jelly (a slightly bitter jelly made from a member of the ...

Editor’s note: In honor of the 12th Festival of Pacific Arts cultural exchange, we will be running popular recipes from visiting nations in the Lifestyle section. Peel the taro and grate into a bowl.

Take home a CNY pudding handcrafted by Michelin-starred chef Leung Fai Hung and his culinary team from Hoi King Heen of the InterContinental Grand Stanford. Act fast though, as they're only available ...