Thank God it’s Friday, and do we have a TREAT to try over the weekend! The Chinese, especially Teochews and Hokkiens love to braise their food. A good braised duck is cooked with love in a pot of soy ...

As we celebrate Children’s Day, we’re reminded of the simple joys that filled our childhood—carefree days of laughter, friendship, and of course, food! It has the ability to take us back in time, ...

Easily the most nostalgic Chinese New Year dish for us, this Fish Maw Soup recipe creates the festive new year soup from scratch. Takes a little more effort but worth every sip! Made with quality fish ...

Ondeh Ondeh, is a favourite childhood dessert to many people all around. Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls, which are then coated in shaved coconut… just a bite of ...

Sap Ubon is a Thai food haven in Singapore that we stumbled upon early last year. It easily became our team’s weekly spot for Thai food! We’ve tried almost everything on their menu and it was a tough ...

We know how hard it is to choose homemade. Most of us like the idea of cooking more than actually being in the kitchen, and deciding what to cook is tough enough! But we’re here to help. Sure, we ...

This Nyonya Chap Chye is a classic from the Peranakan cuisine. Peranakan food is touted to be a blend of South East Asian culinary cultures – often hitting the spice, sweet and tang notes deliciously.

Making muah chee in 15 minutes? At home? It may sound preposterous but using a microwave is easy. Its is a traditional snack sold in night markets or now, in food courts. It’s a childhood favourite.

Saba fish (also known as mackerel!) are great for grilling or pan frying as they have a good amount of fat content. The fillets cook until the skin turn crispy and are normally placed over a bed of ...

***Important note, water has to be lukewarm for the batter. This fluffy peanut pancake invokes lots of childhood memories for us. Who doesn’t love a moist and fluffy pancake, stuffed with a generous ...

The assam curry uses spices but made lighter and sourish with the addition of tamarind paste and pineapple. Fresh herbs like laksa leaves and torch ginger flower heightens the flavours. The curry is ...