heritage

In another 5 to 10 years, we may no longer be able to find these beloved dishes in Singapore.

The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced.

Ana Fong of Tong Heng, a time-honoured Cantonese pastry shop, reveals that lard is the secret ingredient in its signature egg tarts.

From a Chinese restaurant in a 170-year-old Teochew clan club to a brand-new celebrity restaurant, here are where you can get your muay and orh nee.

The 83-year-old Cantonese pastry shop in Chinatown, which is known for its diamond-shaped egg tart, has revamped to attract younger customers.

How a small nasi padang food stall in an army camp became one of Singapore’s most sought-after Malay wedding caterers.

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

And the legendary claypot chicken dish that made them famous.

Third-generation owner Eunice Seah opens up about the history of this 63-year-old brand.