As Lim’s Fried Oyster prepares to close in August 2025, we pay tribute to six decades of legacy—and the unforgettable orh luak they’ve served.…
Behind The Food Hawker Interviews
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Singapore VS KL hokkien mee: how can two dishes that share the exact same name be so different? We explore the story behind both dishes.…
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Behind The FoodMeet The Creators Of The Iconic “Golf Ball” Pineapple Tart You’ll Be Eating This CNY
LE Cafe is the creator of the sizeable 'golf ball' pineapple tart. This is the story of the bakery and the invention of its tart.…
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We've seen plenty of charcoal claypot stalls emerge in 2024, offering dishes such as claypot lala to claypot prawn. Here's why.…
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Fook Seng GoldenHill Chicken Rice is helmed by Mr Chew, a 73-year-old uncle who has been selling chicken rice at $2 since 1996.…
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Behind The FoodThe Pine Garden: The Story Behind The Popular Old-School Bakery With 40 Years Of History
The Pine Garden is a popular old-school bakery in Ang Mo Kio since 1984. They're known for their Lychee Martini and Black Forest cakes! …
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This is the story of how chicken rice went from a humble Hainanese invention to Singapore's national dish, according to its hawkers.…
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Behind The Food Hawker InterviewsMeet The Chinese Hawker Running A Popular Italian Stall With 50+ Dishes
Il Piccolo Pizzeria is a stall in Toa Payoh that offers Italian dishes. It is run by a Chinese national that makes everything himself.…
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Behind The Food Hawker InterviewsWhat Makes Good Hokkien Mee, According To Singapore’s Most Famous Stalls
We spoke to the famous hawkers of Nam Sing Hokkien Fried Mee, Come Daily Fried Hokkien Prawn Mee, and Hokkien Man Hokkien Mee.…
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Behind The Food Hawker InterviewsMeet The 14-Year-Old “Coffee Prodigy” Who Helps Out At His Mother’s Drink Stall
This is the story of Daniel Pun, a 14-year-old boy who helps out at his mother's drink stall, Coffee House Banh Mi.…