Tham is a trained pastry chef and chocolatier who injects inventiveness into his dishes. — Photos: FAIHAN GHANI/The Star
MANY of us are creatures of habit when it comes to enjoying festive food, more so during Chinese New Year.
The tossing of yee sang, soothing double-boiled soups, steamed fish and roasted meat, all rituals and dishes synonymous with prosperity and fortune, are must-haves for reunion dinners.
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