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It’s more than just for the ‘gram! Since the dawn of time, trendy food has tantalised both our taste buds and our eyes. It’s acknowledged that.
Here’s some of the best spots for a comforting plate of hearty fried rice in Singapore.
Though owner Roger Koh plans to sell Chen Fu Ji – a brand infamous for its $25 crab fried rice – he plans to use his spare time in retirement to pursue his passion for singing.
In this new series Cooking for Two, simple but yummy recipes that are easily prepared for one or two people will be shared. For this first installment, we share a simple soup stock recipe, as well as a beloved comfort meal: egg drop soup.
Tang Tea House has grown from a single restaurant into a successful chain on the back of its Muslim-friendly Chinese staples like dim sum and zi char.
What do ‘accidental’ discoveries, Kickstarter funding, umami bombs and anti-ageing serum have to do with making soy sauce the traditional way? Nanyang Sauce shares more about its legacy.
Vincent Lim checks out a Kuala Lumpur tea bar reinventing the Chinese tea ceremony for the modern age.
Sylvia Toh Paik Choo considers the different ways that Singaporeans are using their CDC vouchers.
A guide on where to find creative yusheng platters for Chinese New Year 2025.
An army marches on its stomach – and a Singaporean flies for food. Here are the top foodie travel destinations in the world.
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