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Kana-tsai 橄榄菜

Literally translated as “olive vegetables”, one is often mistakenly informed that this Teochew specialty are “leaves of the Chinese relative of the olive tree”. In fact, kana-tsai is composed mainly of mustard leaves. Its history dates back to the Tang…

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Tsaitaogwey (daikon cake) 菜頭粿: The Culinary Celebration of Rebirth
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Sup kambing

Contrary to popular beliefs, Sup Kambing is actually a Singaporean dish. Invented by the Muslim Indian community there, this soup has no equivalent in the Indian sub-continent, although all the spices used and the style of cooking originate from the…

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Tempeh

  Indonesian: tempeh Tempeh is not a relative of tofu, despite looking similar and is made from soy beans. It was developed independently in Java, Indonesia, and the whole production process differs significantly from tofu. Likewise, the taste and ways…

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Otak-Otak

For many Singaporeans living abroad, otak-otak is one of the things that they would literally kill for. The aroma of burnt coconut leaves combined with the scent of fresh fish pate marinated with a magnificient blend of spices is one…

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To celebrate my birthday, we went to the Hof van Cleve. Hof van Cleve is voted the #1 Best Restaurant in the World. To ensure you have a table, you have to book at least 6 months in advance. Located...
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