Ordering in: A home cook's heritage Hakka recipes inherited from her mother

Dried oyster meatballs, chicken feet and shiitake mushrooms make for a soothing, sumptuous meal. — Photos: HAKKASOUL

Growing up, Alice Tan Yee Ting was nourished on a steady diet of her mother’s heirloom Hakka meals. As her parents were butchers, Tan also spent a considerable amount of time helping out and learning the family trade, eventually becoming particularly adept at cutting and handling pork.

When she grew up, Tan continued to nurture a passion for eating her mother’s food, eventually learning many of her Hakka staples. But her love of food was relegated to the backburner when she started working, venturing into all sorts of career opportunities, from fashion to event planning and skincare.