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

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

(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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