Chinese Cuisine

One-Michelin-starred PUTIEN shares its recipe for this classic noodle dish from the Heng Hwa minority Hokkien dialect group.

Simple and nutritious, this is a comforting fish porridge by Chef Mok Kit Keung of Shang Palace.

Chef Wang Yong of Jin Sha in Four Seasons Hotel Hangzhou At West Lake sheds light on classic Hangzhou cuisine.

Chef Sebastian Goh of modern Chinese restaurant Yellow Pot at Six Senses Duxton shares his recipe for the homely fish dish with an Italian twist.

Lacy caul fat is the secret to these moist meat rolls from Si Chuan Dou Hua Restaurant.

The menu gets an inspired update by chef Eric Neo while the dining room undergoes a modern makeover.

The Mongkok hawker stall is famed for its aromatic and flavourful fish broth porridge, and will offer claypot dishes for supper in its Singapore outpost.

The use of hot vapor in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavors in the ingredients.