Get our introductory offer at only
$0
.99*/month
Cancel anytime
*$0.99/month for first 3 months
$29.90/month for the next 9 months
You are here
(1) Left to right: Sous Chef Steven Lim, Executive Chef Charlie Tham, Junior Sous Chef Chew Jian Da.
PHOTO: KELVIN CHNG
2) White Rose Cafe's chicken pie.
PHOTO: KELVIN CHNG
(3) British Hainan oxtail stew.
PHOTO: KELVIN CHNG
(4) Frederick Puah.
PHOTO: KELVIN CHNG
(5) Han Li Guang's chicken rice.
PHOTO: KELVIN CHNG
Colonial hangover
Hainanese cooking is back in vogue as chefs start putting it back on their menus.
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
If you are already a BT subscriber, please log in.
