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Sauteed Beef Tenderloin in Black Pepper Sauce is a dish that chef Leong learned from retired chef Chan Chen Hei.

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Instead of the usual roll shape, chef Low "flattens" the ngoh hiang and adds much more aromatics to the filling.

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As a kid, chef Damian got to eat prawn salad only during special occasions.

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Chef Lai recalls that his mother would prepare vegetarian stew that could be eaten for days.

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According to chef Lee of Teochew Restaurant Huat Kee, wei lu is the Teochew traditional way of reunion dining at home.

Food To Remember

Five chefs recall their most memorable Chinese New Year reunion dishes and the special stories behind them
16/02/2018 - 05:50

LEONG CHEE YENG
JADE RESTAURANT

WHEN CHINESE NEW YEAR COMES around, chef Leong is in a reflective mood as he feels the need to pay tribute to people who have helped him in the past. One of them is Chan Chen Hei, founder and ex-executive chef of Chef Chan's

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