Gin’s meteoric rise hasn’t supplanted other types of liquor in the way that vodka did to whiskey in the 1990s—this old spirit category has reinvented itself.

Dish of the Week: Curry laksa Where: Spices/Nooshi, Malaysia Kopitiam The first time I tasted curry laksa, it was prepared by a Singaporean friend, who I watched cleave piles of dark meat into an enormous stew pot before putting in a number of different spices. What came out was a questionable, murky soup with spicy red oil floating on top. But wow, was it delicious. Curry laksa is one of those beautiful fusion children of…