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.
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.