White Radish Charcoal Dumpling, Steamed Scallop with Shrimps and Chicken Siew Mai and Steamed Prawn and Water Chestnut Dumplings. — Photos: YAP CHEE HONG/The Star
BEING able to dine out, albeit with restrictions, is a welcome change compared to the past few months when restaurants were shuttered in compliance with the government’s movement control order (MCO).
Not being able to enjoy Chinese cuisine proved challenging to those who lack the skill and know-how to cook even the simplest of dishes.
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