FOOD

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Handmade Egg Noodles with Ginger & Scallion. Photos: Lilian Lim By: Lilian Lim Mother’s Day is coming up on Sunday. Serve mother dearest breakfast – handmade egg noodles using this 40-year-old...

Quinoa Salmon Poke Bowl. Photos: Alicia Ting Chow   By: Alicia Ting Chow Quinoa (pronounced “keen-wah”) is healthy heart food. Rich in omega-3 fatty acids and dietary fibre, it’s a complex carbohydrate that...

Handmade Fishballs In Noodle Soup. Photos: Tan Kia Yin   By: Tan Kia Yin Nothing beats the taste of home-made fresh fishballs: Springy, bouncy and briny using Spanish mackerel’s (ikan tengiri) delicate...

Home-brewed Bentong Ginger beer. Photos: Lesley Tee & Evonne Lyn Lee By: Lesley Tee Home-brewed ginger beer packs in more punch than store-bought ones. Lower in sugar, this effervescent drink made with...

By: Jessica Ham Lor Ark, or Soy Braised Duck is a Teochew classic but it’s also eaten in homes of other dialect Chinese. This is often served to mark special...

TRADITION is starting to crumble at the face and pace of change, and at the dining table. Even in areas of our lives that are deemed unshakably resilient, such as...

  By: Executive Chef Chen Kentaro, Shisen Hanten by Chen Kentaro Szechwan twice-cooked pork was often prepared by Chef Chen Kentaro’s grandfather which quickly became one of Shisen Hanten’s best-loved dishes in...

Asparagus and Mushrooms Indian Stir Fry  Photo: Punjab Grill   By:  Corporate Chef Javed Ahmad, Punjab Grill   This Indian stir-fry, developed by Chef Javed sees asparagus, mushrooms and bell peppers tempered with cumin...

Pulut Tai Tai Photo: Meg Tan By: Meg Tan    Pulut Tai Tai - pressed glutinous rice with coconut egg custard (kaya) — is a traditional Peranakan (Straits Chinese) dessert often served at...