At Mini Star (HK) Fermented Beancurd in Singapore, their signature stinky tofu, or fermented tofu, is an ode to stench in a toothsome way.
Check out these addictive mochi-Infused baked goods by home baker Michelle Tong from Gaily Bakes (@gailybakes).
In “For Here and Takeaway”, the Singaporean photographer Brian Bong presents hawker favourites as you’ve never seen it before.
At a time of the coronavirus pandemic, traditional bakery Tai Chong Kok faces a modern challenge and perseveres to proffer baked mooncakes by hand.
A conceptual artist is leveraging on the additional time spent in isolation to create art with an unorthodox, but edible medium: the breakfast toasts.
At restaurant Ichigo Ichie, female Japanese head chef Akane Eno creates a unique kaiseki experience with soulful, traditional Japanese dishes.
This article was first published on The New York Times Style Magazine (Singapore) on 7 May 2019. If women were supposedly meant to take charge of the kitchen, why are…
This article was first published in The New York Times Style Magazine on 14 March 2019. All great partnerships have to start somewhere. For spice makers Anthony Leow and his…