June Chua
I was born in Malaysia, a country in the midst of a stew of several Asian nations: Indonesia, Thailand, Cambodia and Vietnam. It's a crossroad of culture and food. In my early childhood, I recall the rich aroma of freshly ground coffee and the savoury /salty taste of crisp yellow noodles fried with pork fat in a wok. Malaysian food is a wondrous mélange of Chinese, Thai and Indian cooking. A treasure of tastes.
Armed with a journalism degree from Carleton University, I went on to report for the Canadian Broadcasting Corporation (CBC) in radio, TV and online. I was a regular web columnist for the CBC and have published articles about travel, food and dance in The Globe and Mail, Canadian Living, MovieEntertainment, Scarlett and Jasmine magazines as well as the NOW Toronto weekly. I was co-host on Food Network Canada's "The Great Canadian Food Show" (1st season). Now, I make documentaries! My first independent film was Twin Trek - about Bengali-Norwegian twin brothers who uncover a family secret when they voyage to Northern Norway. My primary passions are food, film, flamenco and faraway places. You can find out more on my website: www.junechua.com
Latest Articles
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Flavors of Asia and Chicken Pho
Mai Pham's Chicken Pho recipe from her newly-released Flavors of Asia cookbook recalls the delicious smells emanating from the noodle soup bowls of Vietnam.
May 25, 2009
- June Chua
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Flavors of Asia and Hanoi Fish
Award-winning restauranteur and chef Mai Pham has culled 40 recipes from leading chefs in Asia and the U.S. for her gorgeous new Flavors of Asia cookbook.
May 19, 2009
- June Chua
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Dishes from Nepal
Nepal cuisine is a delightful combination of Chinese and Indian influences, lightly-spiced and delicious.
Dec 13, 2008
- June Chua
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Oyster Stew
The cuisine of Kerala, India is spicy and not hot, brimming with lots of savoury and piquant smells and tastes, especially this Oyster Stew recipe.
Dec 5, 2008
- June Chua
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Toronto's Malabar Food Festival
There's a wealth of culinary experiences to be had in India and in particular, cuisine from the south coast - Kerala.
Nov 25, 2008
- June Chua
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Persian Chicken Dishes
Two chicken dishes from Persia use saffron, cardamom, lemon juice and paprika, creating two subtlely-flavoured dishes.
Oct 31, 2008
- June Chua
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Satay Restaurants in North America
If you are fascinated by the foods of SE Asia, you'll never forget the intense aroma of satay cooking on the grill. Get some great Malaysian satay at these restaurants
Oct 9, 2008
- June Chua
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Pork Bone Soup
Pork Bone Soup has many variations within the Chinese, Korean and generally, East Asian cultures.
Sep 21, 2008
- June Chua
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The Biggest Restaurant in the World
The West Lake Restaurant in Changsha, China is listed as the largest one in the world by the Guinness Book of World Records.
Sep 7, 2008
- June Chua
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Filipino Stuffed Fish
Rellenong Bangus is the national fish dish of the Philippines using milk fish, a food staple in the country.
Aug 28, 2008
- June Chua
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