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snack

Dining Out 4 minutes

Behind the Bib: Moh Teng Pheow Nyonya Koay's Commitment to Tradition

Get to know the story behind one of Penang's most beloved institutions, Bib Gourmand stall Moh Teng Pheow Nyonya Koay, which has been around since 1933.

Features 4 minutes

Kueh 101: Your Guide to Enjoying Kueh in Malaysia and Singapore

Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.

Travel 3 minutes

Keung Kee: Three Generations of Hong Kong-style Cured Meat Sticky Rice

Over the past 70 years, Keung Kee has gone from a push cart operation to a restaurant, but one thing has remained the same throughout the years: the perseverance of one family’s three generations to keep serving good food.

Features 1 minute

Singapore Snack Maker Crusty’s Breathes New Life Into A Traditional Ingredient

Traditionally eaten all over Asia, soybean skin, or tau kee, has been reimagined into a moreish snack for the 21st century.

People 4 minutes

5 Questions With Shi Le Po’s Kelvin Yam On Creating Snacks With A Singapore Twist

The chef and co-owner of the home-grown snack company hopes to recreate well-loved zichar flavours in the form of snacks, which can be showcased around the world.

Dining In 2 minutes

6 Most Common Varieties Of Edible Seaweed

These vegetables of the sea are tasty, versatile and packed with nutrients.

People 4 minutes

5 Questions With The Founders Of Crusty’s On The Secrets Behind Salted Egg Fish Skin Snacks

The trio share insider know-how on the intricacies of making a packet of salted egg fish skin that tastes like it is freshly cooked at a zichar restaurant.