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Chap Chye, a humble dish of mixed vegetables, has been interpreted in many ways.
Chong Huai Seng, the founder of the Family Office For Art and The Culture Story has navigated the business world, riding alongside the art world. In this Silver Spotlight interview, he talks about why he left the world of finance and publishing to focus on organising the art collections of people with too little time for it.
Slow down, you’re eating too fast. Savour each mouthful and appreciate the traditions as you eat the South Indian Sadya meal on a banana leaf, with your fingers, of course.
From Orh Luak, to Or Suan to Teochew Char: What are the differences between the many types of oyster omelettes we find in Singapore?
These senior volunteers at ground-up initiative Repair Kopitiam do sustainability their way by fixing household electrical items rather than tossing them away.
What better way to discover India than to travel along the Ganges River. On board the Pandaw river expedition, you enjoy great service while exploring the temples and lifestyles of the inhabitants as they go about their daily activities.
Private home dining spots are all the rage now. These are the places focusing on bona fide Asian nosh, whether that be old-school Peranakan bites or Cantonese sharing plates.
Old-school pastry stores have been part of growing up in Singapore. The creations of various ethnic groups have come together in a wide array of sweet offerings that can still be found today. We take you on a sweet tour of some of the faves!
While the workplace has changed, the age old ‘work from office’ offers many advantages. We explore why ‘work from home’ is not always the best for career advancement and mental health.
Those born on 29 February are part of a small group of around 5 million people worldwide. These ‘leaplings’ celebrate their special day in a leap year with gusto but also face some challenges with a system that has to accommodate this phenomenon.
While it’s important to ask personal questions tactfully, labelling caring relatives as nosey is a generalisation we should avoid – especially during a convivial time like Chinese New Year.
From chicken rice to rojak to rice dumplings, what are the stories behind these popular heritage dishes and how did they come about?