Why cookies are making a comeback in familiar local flavours.
Antoinette owner chef Pang Kok Keong, food blogger Alan Goh and Pin Dumpling founders Stella Lee and Veron Tang are reviving old-school artisanal treats.
01: Antoinette The latest Antoinette “Singapura” Cookie Tin, which consists of six special flavours made from local and premium ingredients are p... Read More...
Chefs in Singapore have been dreaming up ways of reinterpreting desserts with flavours like cempedak and teh halia.
The chef is going back to his roots.
Chef Pang introduces his version of traditional abacus seeds and steamed Hakka kueh at Slow Food Singapore's Kueh Appreciation Day 2017.
Sink your teeth into these cakes and tarts injected with a local twist.