The post New stall with fresh bao made daily on-site, using 20-year-old yeast starter appeared first on SETHLUI.com.

This hip new shop’s steamed buns are based on recipes from a shifu with over 50 years of experience. The smoky barbecued pork ...

Lee Fun Nam Kee Sees 50% Drop In Biz Since M’sia’s Chicken Export Ban, Likely Won’t Use Fresh Kampong Birds Due To Cost ...

A popular haunt for locals and tourists alike, these 22 hawker stalls offer the best food to try at Maxwell Food Centre. The dining establishment started in 1929 as a wet market built on top of ...

Paired with acclaimed services, Mott 32 has sumptuous Chinese flairs such as The Peking Duck, Char Siew, and Pao Fan ... South African abalone and deep-fried prawn coated in kumquat sauce. Fantastic ...

The parking situation in Keong Saik Road, where Kok Sen Restaurant has been for 54 years, is challenging at the best of times. Now, instead of circling round and round, diners can head to its new ...

I ordered my usual fare: a portion of chicken, siew yoke and char siew. In less than five minutes, a generous plate filled with three kinds of meat, rice, soup and the usual chilli sauce (RM15). I was ...

What it does take is patience. For the meat sauce to achieve its ideal texture, it must cook low and slow—around 3 hours—on the stovetop. Luckily, most of that cooking time is hands-off.