9 Articles found for “Egg & Flour”

This National Day season, peel back the layers behind the popular sweet-and-savoury local breakfast of kaya toast, soft-boiled eggs, and kopi to uncover Singapore's heritage.

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.

The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.

From egg tarts and wonton noodles to sake pairings and 20-step roasted goose, explore the best of Central’s food scene in just 48 hours.

From creamy egg tarts to indulgent French toast, these Hong Kong institutions combine local ingredients with Western influences.

Laska with devilled eggs, kimchi with tinned mackerel......unexpected food pairings are the weapon that one-MICHELIN-starred restaurant T+T wields to craft memorable dishes with perfect harmony of flavour. Chef Johnny Tsai conceived his brainchild as a sanctuary celebrating creativity in cookery and has stayed true to his principles. While drawing inspiration from across Asia, he has dedicated to find balance in distinct culinary elements. The result is a cuisine that breaks away from traditional confines and reaches the hearts of discerning gourmands.

Unlike the age-old puzzle — which came first, the chicken or the egg, there is no such quarrel over the chicken and the rice when it comes to which was first discovered by humans for consumption. Let's explore the various renditions of chicken rice across Asia!

Discover a global pastry with local twists in Hong Kong and Macau.