Zoomer: Open for Submissions!

(Not So) Happy (More Than) One Year of Discovering the Existence of Zoom! Eh, I mean one year of barely surviving online classes!  Alright let’s try not to be pessimistic for this one but keep in mind that the keyword is Try. From smuggling in your meals in between classes or switching your camera off…

Dark and Lovely

When my younger sister was born, the primary concern wasn’t her health, but the fact that she was darker skinned than either of our parents.

Reminiscence: Open for Submissions

Bitter It’s hard looking back at the things used to be, that could’ve been, could’ve had. Sometimes you wish you could personally climb up the Great Clocktower of Time, grip the hands of the clock and yank it backwards. Go back to when things started to go sour so you could change the outcome. Sometimes…

Monch! The Café Hopper’s Version of Great Places (Brunei)

Written by: Cheah Wei Shang  Pictures and private jet owner: Ivan Liew Ah, Brunei. One of the smallest countries in the world, population just barely below the 500 thousands, while also one of the richest in the world. Right now, it’s one of the safe havens of the world, having had barely any local COVID…

Monash Cook-off #13: Dalgona Coffee

Written by: Christie Wong Featuring: Teng Sin Hui This one will be a real familiar face in the crowd if you still remember the days of TikTok food trends and our initial transition to Zoom classes, when the new normal was actually still new.  Tada! It’s Dalgona Coffee!  This will be Sin Hui’s third time…

Monash Cook-Off #12: Caramel Coffee

Written by: Cheah Wei Shang Featuring: Wan Poh Yee Honestly, at first glance, I have no clue what this is. The green coloured sunset seas of the Mediterranean anyone? But, and I must say, “damn”, does it not look pretty? Wan Poh Yee has done it again, winning her second of this semester’s Cook-Offs. This…

Monash Cook-Off Special: Southern Fried Chicken & Salad

Written by: Xenia Cordelia Lee Featuring: Quah Chen Ying Ah yes, Southern fried chicken, also known simply as fried chicken. With its crispy breading exterior keeping the meat tender. It’s a classic go to comfort food, especially when eaten with hands. The food tastes better that way; change my mind.  Congrats on winning this weeks’…

Monch! Kafeidian (Petaling Street)

Written by: Christie Wong Photos by Tatiana Sutulova The words ‘KaifeiDian’ literally translates to coffee shop in Chinese and by the looks of this place, they have truly brought a modern twist into the traditional Chinese coffee shop we used to go while growing up. Located inside an old bungalow that used to be a…

Monash Cook-Off Special: Nyonya Kuih

Written by: Chua Jia Ying Featuring: Li Ting  If you were born in Malacca, Penang, Singapore or Medan, chances are, you have heard of Peranakan cuisine otherwise known as Nyonya cuisine! The terms Peranakan and Nyonya Baba are used interchangeably to describe descendants of Hoklo settlers who first came to Malay Peninsula and Indonesian Archipelago…