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Home cook Ellen Wong still makes the traditional Chinese food she learnt from her mother in the 1950s, like poached chicken, old cucumber soup and hairy gourd with glass noodles.
Some family matriarchs are determined to pass down heritage Malay recipes like mee bandung and laksa Johor to their daughters and daughters-in-law.
While Myanmar has been a rice-eating nation for decades now, the government is trying to change this with a five-year nutrition plan aimed at introducing healthier diets.
Kampung serves up Nyonya-influenced food like pork pongteh, starfruit assam fish and Nyonya chicken rendang, in homage to owners Alicia Lim and Derson Tan's Melaka roots.
Husband-and-wife team Joon Yee and Im Cheah of Bacon It make all sorts of bacon-laced food like bacon popcorn, bacon cupcakes and even bacon ice-cream.
Front Line Chinese Cuisine serves up authentic Szechuanese, Shanghai, Hunan and Cantonese food like imitiation crab and Szechuan-style boiled fish in pickle cabbage and chilli soup. 7/10 The food is authentic and good The good: Authentic Chinese food The bad: Expect to be chastised if you’re a chopstick novice
Home cook May Goh still serves the Nyonya dishes she learnt how to make as a teenager like jiu hu char and acar, at her annual Chinese New Year gathering.
From the ins and outs of French cuisine, to holiday staples and baking essentials, there's lots to inspire foodies everywhere this festive season.
Home cook Michelle Nunis learnt how to make heritage Kristang dishes like seybak, Christmas pie, devil curry and rose chicken from her mother, and continues making it for her family's Christmas meal.