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

2) White Rose Cafe's chicken pie.

(3) British Hainan oxtail stew.

(4) Frederick Puah.

(5) Han Li Guang's chicken rice.

Colonial hangover

Hainanese cooking is back in vogue as chefs start putting it back on their menus.
14/10/2017 - 05:50

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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