Alia Ali

I've been at this here thing for a couple of months now, and what started out promising is (unsurprisingly) losing its luster. I wanted to pull up to my desk every day, write out my ✨opinions✨ on different food matters, and send it out to the universe, then wait for

The household unit I live in is more or less a mini-commune, where we share schedules, budgets, and decisions together. It's been working especially well in the meal planning department, as it allows us to A) split the cooking and cleanup labor, and B) have variety in the types of

Popping in to report that I started my new freelance gig at The Daily Meal this week! That's my byline up there! I'm writing about an article a day from a list of pre-approved topics that their strategy team has come up with. It's been a fun ride so far,

I'm writing from my pal K's place in an exurb south of KL. While she used to sleepover at mine occasionally years ago, I hadn't yet been a houseguest at hers, so it was about time to rectify that. K's place is a cheerful seafoam-hued apartment filled with houseplants and

I've wanted to be a food person for the longest time. Ever since I first read Kitchen Confidential. Ever since I paged through Betty Crocker cookbooks before bed. Ever since I saw Martin Yan speed-chop garlic with his eyes closed. I loved to eat, of course. But more than that,

My partner and I recently did a road trip through Malaysian border towns of the north, from Wang Kelian to Tumpat, taking roads as close to the border as possible. Here are some things we've observed along the way: * Because of my cultural upbringing, I was only really familiar with

What makes an occasion taste 'right' to you? Maybe it's not Christmas without biryani, or not Chinese New Year without homemade hot pot with extra mushrooms. For me, it's not hari raya without sambal goreng. Ketupat and lodeh are highly recommended. Sambal kacang and ayam masak merah optional. But if