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Kway chap is an old-school labour of love long perfected by local Teochew hawkers. Here are the best places to get it in Singapore.
The challenges of cooking for two first starts with shopping for two. Sylvia Tan shares how she personally handles meal planning, tackles issues of portion sizes and handling leftovers, all while making sure meals remain simple and complete.
Celebrate Singapore’s diamond jubilee and NDP 2025 in style with a night out at these hotels and restaurants offering the best views of the SG60 celebrations and fireworks.
Drinking water should either be free or sold at cost at decent eateries, says Neil Humphreys.
Coeliac disease isn’t just gluten intolerance — it’s a serious autoimmune condition that demands a completely gluten-free diet to prevent intestinal damage and long-term health risks. Discover the reality of this often invisible disability.
A roasted chicken from the supermarket can be a healthy, yet versatile ingredient for a quick meal. Sylvia Tan shares three dishes that you can make from one roasted chicken.
Singapore’s most iconic food trade is dominated by silver-haired hawkers, still clinging to their woks and frying on despite heading into their 60s. But why is retirement so daunting for these ageing artisans?
The crown jewel of any tok panjang, popular Peranakan dish babi pongteh can be surprisingly easy to cook at home. Sylvia Tan shares her grandma’s recipe.
Before becoming the doyenne of Singapore’s Peranakan food scene, Violet Oon’s first love was music.
Margarita’s, the first tenant to move into contemporary Dempsey Hill, reflects on the history of the now-buzzy brunch spot.
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