While Western cuisines prize steaks and filleted fish, it’s a different story in the East. Fish head curry (above) in Singapore.
Andrew Sun
Opinion

Opinion

Mouthing Off by Andrew Sun

From fish heads to chicken feet: why some Asian diners love to gnaw on bones and gristle

  • While most Western cooks prefer trimmed meat and filleted fish, some Asian diners like to eat their food off the bone and shell
  • Nose-to-tail eating may be a trend in the West, but has never gone out of style in Asia

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While Western cuisines prize steaks and filleted fish, it’s a different story in the East. Fish head curry (above) in Singapore.
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