Get a taste of pandan’s sweet, nutty and tropical notes at these restaurants that are infusing the Southeast Asian ingredient into dishes and drinks.

This leaf adds a heady fragrance and vibrant green hue to dishes from cakes to curries. Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Pandan is Southeast Asia’s ...

After living in Southeast Asia for nearly seven years, I go by the golden rule: If you see pandan on a menu, order it. A centuries-old culinary staple in Asia, pandan is a tropical shrub whose leaves ...

Properties: Thaw and rinse frozen leaves before use; refreeze. Refrigerate fresh leaves for a week, then freeze. Or, use bottled pandan essence. Uses: Flavoring for sweet and savory dishes. Flavors: ...

A decade ago, it was dusky green matcha. Then came masala chai, yuzu and ube. Now another distinct Asian ingredient is wending its way through New York City’s dining scene. Pandan is a staple ...

After living in Southeast Asia for nearly seven years, I go by the golden rule: If you see pandan on a menu, order it. “Pandan is cake flavor in plant form!” says Kelly Jacques, co-owner and chef at ...

Pandan jelly treats are popular snacks prepared by mixing pandan juice with agar-agar or gelatin. The result is a wobbly ...

Sometimes called the vanilla of Southeast Asia, pandan leaves offer a sweet grassy note and faint nuttiness to both desserts and savory dishes. I’ve tasted their unique flavor in steamed rice at ...

With innovative agricultural practices, the cultivation of pandan, a tropical fragrant plant, has transformed a village in Hainan province, contributing to local economic growth and tourism. Jiachang ...