161 Articles found for “St. JOHN”

Roadside hawker Supinya Junsuta, better known as Jay Fai, found fame for receiving a Michelin star two years in a row, but the plucky 73-year-old still personally cooks every dish at her Bangkok stall.

We check out 6 recently-opened fast-casual eateries by chefs and restaurant industry veterans that are bang for your buck.

Frying up each 20-portion batch of char kway teow is no “wok” in the park, requiring strength and dexterity.

Be prepared to queue for more than an hour before you can slurp up springy noodles topped with char siew and shrimp dumplings.

Sloppy, nutty, utterly delicious satay bee hoon is this hawker’s winning dish.

Meet the couple from Hong Kong serving up delicious and nutritious Cantonese soups for the soul.

A chanced encounter with a Hainanese sailor led Rolina's founder Tham Niap Tong to create his award-winning curry puffs.

It's a hot hard life, but the rewards are great and possibilities endless for these restaurant chefs-turned-hawkers.

Get in line at this mutton soup stall which opens for just two and a half hours every day.

Once a common sight outside cinemas and markets, the local road-side snack institution is vanishing.

To cater to your midnight supper cravings, here are six of this year’s new Bib Gourmand selections that stay open past dinner time.

No time to sit and eat your breakfast? Grab a curry puff, banana fritter or any of these handy hawker snacks.

Start your morning on a savoury note by slurping up this traditional Hokkien noodle dish.

Making their overseas debut alongside Tian Tian & A Noodle Story are two other Michelin-listed hawker stalls from Singapore — Lao Jie Fang and The 50s.

Wonton is the undisputed comfort food of all Hong Kong people. Lesley Mak, the owner of new Bib Gourmand entrant Mak Man Kee Noodle Shop, generously shares the recipe of their signature item.

Craving for a tantalising bowl of beef noodles? Find out more about the best spots for this quintessential Taiwanese dish and its fascinating history.

The 30-year-old, third-generation family establishment behind Michelin-listed 168 CMY Satay

The Pang family is changing the face of Singaporean zi char, embracing innovation while respecting time-honoured traditions.