12 Articles found for “Origines Restaurant”

Yong Tau Foo is a popular dish in Singapore and Malaysia, where diners select an array of tofu, vegetables, and meat or seafood items, which are then boiled or fried and served in a light broth or with a savoury sauce. It's a customisable, comforting meal that reflects the region's Chinese Hakka roots and love for fresh, balanced flavours.

Get to know this resurgent Javanese dish and its significance in Malay culture in Singapore

Uncover some of the most interesting stories behind our favourite New Year snacks from around the world.

The unassuming pho broth is a masterpiece of complexity that’s similar to a French beef consommé.

Most of the mooncakes you’ve eaten were probably made by this factory in eastern Singapore - but you may never even know it.

Grilled pork, rice vermicelli and a tangy dipping sauce—bun cha has won hearts and taste buds around the world. We take you on a journey to explore its origins and MICHELIN-approved spots to enjoy this iconic dish.

Fragrant rice, tender chicken, and bold dipping sauce—Thai chicken rice is a must-try classic. We take you through its origins and MICHELIN-approved spots for this iconic dish.

The ubiquitous Teochew flat rice noodles are showcased in various cooking styles across Southeast Asia — especially in Malaysia and Singapore. Learn about their different styles, their origins, and where to find them in the two neighbouring countries.

With Lunar New Year coming soon, let's trace the origins of seven auspicious eats that symbolise wealth, prosperity, and success in business.

In Korea, yukhoe is at the top of many must-eat lists. We share its origins and where to enjoy it in Seoul.

From getting to know the origins of the meat and vegetables to collaborating on the design of the dinnerware, chef Julien Royer of Odette takes pride in all things made by hand.

Find out the traditions and origins behind these four ubiquitous festive dishes.