Serving Suggestion reads into culture through food, serving up stories and other titbits on our connection with what we consume through multifarious perspectives. In a way, this second issue is a continuation of where the first left off, while also being a contrast of sorts. Reyza Ramadhan and Faza Chu’s respective explorations into alternative carbohydrate sources and Sudanese cuisine, for instance, both return in second parts. Further, restaurateur and art collector Teddy Lazuardi talks about his journey in the food business, there is an examination of how recipes serve as a means for fostering social cohesion and resilience, plus politics in Bali, loving Middle Eastern food, and more.