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Chinese restaurants are bringing back old-school dishes for a new crowd

by Jesslyn Lau

Head to these dialect restaurants for taste of nostalgia — or something new.

The post Chinese restaurants are bringing back old-school dishes for a new crowd appeared first on The Peak Magazine.

Posted in Chan Ka Cheong, Chinese Cuisine, Goh Chee Kong, Gourmet & Travel, Huat Kee, Lee Chiang Howe, Min Jiang, Mok Kit Keung, Restaurants, Shang Palace, shangri-la hotel, Teochew Cuisine, Zui Yu Xuan Teochew Cuisine

Chinese restaurants are bringing back old-school dishes for a new crowd

by Jesslyn Lau
Sauteed fresh milk crab meat and egg white accompanied with deep fried pork rolls with preserved bean curd

Head to these dialect restaurants for taste of nostalgia — or something new.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Chan Ka Cheong, Chinese Cuisine, Goh Chee Kong, Gourmet & Travel, Huat Kee, Lee Chiang Howe, Min Jiang, Mok Kit Keung, Restaurants, Shang Palace, shangri-la hotel, Teochew Cuisine, Zui Yu Xuan Teochew Cuisine

Why plain porridge is actually really complicated

by Liao Xiangjun

Gourmet & Travel delves into the cultural depth hidden in a bowl of boiled rice.

The post Why plain porridge is actually really complicated appeared first on The Peak Magazine.

Posted in Congee, Gourmet & Travel, Huat Kee Restaurant, Lee Chiang Howe, Porridge, Tonny Chan, Tonny Restaurant

Why plain porridge is actually really complicated

by Liao Xiangjun

Gourmet & Travel delves into the cultural depth hidden in a bowl of boiled rice.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Congee, Gourmet & Travel, Huat Kee Restaurant, Lee Chiang Howe, Porridge, Tonny Chan, Tonny Restaurant
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