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(1) Left to right: Sous Chef Steven Lim, Executive Chef Charlie Tham, Junior Sous Chef Chew Jian Da.

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2) White Rose Cafe's chicken pie.

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(3) British Hainan oxtail stew.

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(4) Frederick Puah.

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(5) Han Li Guang's chicken rice.

Colonial hangover

Hainanese cooking is back in vogue as chefs start putting it back on their menus.
Oct 14, 2017 5:50 AM

AFTER THE BRITISH, and before the first French chefs arrived on our shores, we had the Hainanese. They were the bridge between us and 'western' food, dominating the F&B scene with pork chops and Chicken Maryland, while creating a few culinary legends of their own. Who can forget Ngiam Tong

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