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Chefs Milind Sovani, Violet Oon, Haikal Johari, Sin Leong and Hooi Kok Wai.

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(Left) Gulai Kambing Nanas by Haikal Johari. (Right) Crab Roll with Chicken Liver and Salted Egg by Sin Leong and Hooi Kok Wai.

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(Left) Konkani Prawn Masala by Milind Sovani. (Right) Itek Sio by Violet Oon.

A Taste of History

Five local master chefs share their traditional, time-honoured recipes
Jun 14, 2019 5:50 AM

IT IS NO SECRET THAT Singaporeans love their food. We’re always wondering what to have for dinner before we’ve finished lunch; and when we’re overseas, where and what to eat are just as important as the destination’s retail and sightseeing options.

Food is also a way to trace a country’s

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