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.
The French patisserie owned by chef Pang Kok Keong updates signature flavours and introduces new cakes in its 2016 collection.
Two top Singaporean chefs who were trained in French pastry bring back the tradition of kueh.
Pasta, cakes and chocolate truffles infused with green tea in the Fetish Matcha menu May 27 to Jul 31.
From sliced beef sashimi to poached lobster, here are five restaurants offering yu sheng sans raw fish.