These freshly harvested white corn come from the Cameron Highlands and are considered the best variety of corn. The colour of the kernels is determined by the presence or absence of pigment in the corn. It is said that white corn has the sweetest...

Broccoli has a tree-like structure, similar to cauliflower. Raw, it has a grassy flavour that only takes on a hint of bitterness towards the end. After boiling the broccolis, both the florets and the stems are suitable for eating. The stems, on the other...

Carrots have a combination of earthy, woody, sweet and bitter flavours. The middle part of the carrot is usually sweet, while the outer and upper parts are bitter. Carrots become sweeter as they cook and they also release secret amounts of health-promoting beta-carotene, which is...

The  Japanese sweet potatoes, also known as satsumaimo, has a rich magenta color, while the flesh is white and takes on a champagne cream color when cooked. The texture of Japanese sweet potatoes is starchier and drier compared to ordinary sweet potatoes, and they are...

Cherry tomatoes on vines are much sweeter than large tomatoes. Each tomato is round and red and has a lovely tomato flavour with just the right amount of sweetness and sharpness. They should be almost firm, thin and smooth-skinned, with a uniform colour and...

Green beans are the young, immature form of the common bean, harvested no longer than four inches. These tiny, tender and shiny baby beans are smaller than normal green beans. They are very fleshy for their size, have a smooth, velvety skin and their...

Choy sum is a leafy vegetable composed of long, thick stems. It is commonly used in Chinese cuisines and has small yellow blossoms that look similar to Gai Lan and are edible, with a peppery, faint mustard flavour. Choy sum is a juicy, soft and...

Russet Potatoes are medium to large in size and have a long, cylindrical and elongated shape with a somewhat flattened appearance. The skin has fine light and dark brown areas and is russet, meaning it has a fine, sandpaper-like, rough outer texture. They are...

Sharp-leaved spinach has smaller, thinner leaves that have a sharp appearance. The surface of the leaves is quite smooth and has few wrinkles. It is also sweeter than round-leaved spinach, less astringent and has fewer fibres after cooking.   STORAGE To keep it fresh,...

This variety of cabbage takes its name from its round, hard head, which resembles a ball. It looks small and neat as the leaves are closely intertwined and compact. The dense, naturally sweet and slightly crunchy texture of the leaves becomes tender and tasty when...

The taste of the celery leaf is earthy, bitter and grassy. The stalk, on the other hand, is very crunchy, salty and grassy, similar to raw onions. Some people do not like the taste, but others enjoy it very much in their fruit juices....

Baby Nai Bai, also known as Nai Bai milk cabbage, is a delicate cabbage with a bulb-like base made up of clustered stalks. This vegetable is soft, crisp, and has a smooth, fresh flavour, making it a local favourite when stir-fried with oyster sauce...

Brown shimeji mushrooms have a more pronounced umami flavour and are characterised by their delicate taste and tooth-like texture. Shimeji mushrooms should not be eaten raw, but cooked. When cooked, they develop a slightly nutty aroma with a slightly sweet taste. The texture is...

Green asparagus is rich in important nutrients. It has a mild and somewhat bitter flavour that tastes like a cross between broccoli, green beans and artichokes. Unlike other vegetables, the larger the asparagus spears, the more tender they taste. It also has the grassiest...

Nagaimo is a type of mountain yam that can be eaten raw or cooked. Its taste and texture are similar to potatoes. It is crunchy and somewhat sticky, which makes it a good starch alternative. Fresh huai shan does not add much flavour to...

Eaten fresh and uncooked, shallots are crunchy and have a hint of sharp acidity, similar to a hint of garlic. When cooked, their texture dissolves to release a sweet, caramelised flavour that melts in your mouth. When fried, shallots are nice and crispy and taste...

These basic tomatoes are very juicy and usually bring a higher acidity to the table. The flavour of pastes often improves when they are cooked down into sauce or paste. Examples of uses are slicing (especially for beefsteaks), salsa, canning, sauce, paste, juice and...

Organic baby spinach is a nutritious superfood with a tender, velvety texture and a wonderful, fresh flavour. These fresh baby spinach were grown without the use of synthetic fertilisers or pesticides, and they have been cleaned and packaged for you to enjoy. Combine it...

Napa cabbage is a versatile vegetable that can be used in a variety of dishes. It is crunchy and watery with a slightly sweet, mild flavour and can be eaten raw, quickly roasted or gently cooked in a thick stew. Similar to tofu, Napa...

Garlic has a strong, pungent taste when eaten fresh. Therefore, it is customary to prepare it in some way before eating it, which greatly softens the flavour. Roasting garlic changes the flavour and texture considerably and results in creamy cloves with a nutty, mild...