Celebrity Life

Hand-crafted ang ku kueh are a rare find these days. But thankfully these three old school confectioneries have soldiered on and continued to roll out these sweet treats for
our snacking pleasure.

The post These are the best ang ku kueh in Singapore appeared first on The Peak Magazine.

Show some appreciation for these little bites of heritage.

The post Kueh Appreciation Day: Celebrate Singapore’s traditional snacks on 28 July appeared first on The Peak Magazine.

Show some appreciation for these little bites of heritage.

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

Chef Pang introduces his version of traditional abacus seeds and steamed Hakka kueh at Slow Food Singapore's Kueh Appreciation Day 2017.

The post Antoinette chef Pang Kok Keong puts a spin on traditional Hakka kueh appeared first on The Peak Magazine.

Chef Pang introduces his version of traditional abacus seeds and steamed Hakka kueh at Slow Food Singapore's Kueh Appreciation Day 2017.

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

Weave palm and carry on - you can't hurry this heritage snack from Hainan Xiao Chi.

The post What is Hainanese larp and How Is The Heritage Snack Made? appeared first on The Peak Magazine.

Weave palm and carry on - you can't hurry this heritage snack from Hainan Xiao Chi.

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

Fifty-two restaurants have been recognised at this year's Heritage Heroes Awards, which puts the spotlight on time-honoured eateries, including bakeries and hawker stalls, that preserve local culinary traditions.

The post Singapore’s heritage restaurants and traditional cake makers get well-deserved recognition appeared first on The Peak Magazine.

Fifty-two restaurants have been recognised at this year's Heritage Heroes Awards, which puts the spotlight on time-honoured eateries, including bakeries and hawker stalls, that preserve local culinary traditions.

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

Hand-crafted ang ku kueh are a rare find these days. But thankfully these three old school confectioneries have soldiered on and continued to roll out these sweet treats for
our snacking pleasure.

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

Two top Singaporean chefs who were trained in French pastry bring back the tradition of kueh.

The post Why Chefs Pang Kok Keong and Daniel Tay are rolling out local kueh for the first time appeared first on The Peak Magazine.

Two top Singaporean chefs who were trained in French pastry bring back the tradition of kueh.

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