Tag: Culinary Stories

A white scalloped dish filled with a stir-fried egg and green bell pepper mix. The fork rests on the side. The setting is a casual dining table.

Trying Bitter Gourd for the First Time, After Avoiding It for Years

2 March, 2026

A ceramic bowl filled with shrimp, greens, fried anchovies, and herbs, accompanied by a small dish of red sauce. The setting is elegant and inviting.

How Chef Malcolm Lee Thinks About Refinement

23 February, 2026

A freshly served plate of char kway teow resting on a hawker stall table, noodles lightly coated in sauce with visible prawns and chives, captured during the quiet calm after the lunch rush.

A Plate of Char Kway Teow After the Lunch Crowd

2 February, 2026

Golden, crispy roti parata served warm on a plate, paired with rich, aromatic curry, showcasing flaky layers and inviting textures.

How a Chef Thinks About Roti Prata

26 January, 2026

A chef’s steady hands craft each dish with quiet precision, capturing the artistry and focus behind every carefully prepared course.

What Happens When a Chef Cooks for Themselves

12 January, 2026

A lively hawker centre filled with people seated at shared tables, enjoying a variety of local dishes in a vibrant and communal dining atmosphere.

How to Enjoy a Hawker Centre Visit Without Rushing

8 January, 2026

A close-up of a ‘Closed’ sign hanging on a glass restaurant door, reflecting a quiet interior and signalling the restaurant is temporarily not open to the public

The Quiet Rhythm of Restaurant Closures

6 January, 2026