Blog

Rendang, Sambal, and Dendeng Are Going Global — And They're Going Vegan First

Rendang, sambal, and dendeng are going worldwide — and vegan ready-to-eat meals are leading the way.

What Is Konjac? The Root Behind Your "Guilt-Free" Noodles, Explained

Konjac is the low-cal, high-fibre root behind your favourite "zero" noodles. Here's what it actually is, its real...

Why Retort Technology Makes Our Food Better

No preservatives, no fridge, no freezer — just real Malaysian flavour that's ready in a minute. Here's the...

The Vegecore Story: Flavours of Malaysia, Reimagined

How a Malaysian food scientist set out to make plant-based eating modern, fun and unmistakably Malaysian.

What Is Lion's Mane? The Mushroom Behind Our Rendang

Meet Lion's Mane — the functional mushroom that gives our rendang its meaty bite and is prized for...

5 Reasons Plant-Based Malaysian Food Is Easier Than You Think

Going plant-based in Malaysia no longer means giving up rendang, dendeng or sambal. Here are five reasons the...