Wednesday, August 30, 2017

BakBak at Circular Road - Rong Cheng Bak Kut Teh in a New Light

Traditions are hard to change, especially when it comes to heritage food. For decades, our popular Bak Kut Teh has remained largely the same since the 60s.

White peppery, garlicky broth filled with chunks of pork ribs. Served with a side of soy braised pork trotters and pickled vegetables. Finished off with a brew of Chinese oolong tea.

Tuesday, August 22, 2017

Antoinette Heritage Menu - The Hakka Son Returns

Sometimes, it is all about the execution. And in the case of Mod-Sin cuisine, very few can pull it off, not even the originator of that movement.

But now, Chef Pang from Antoinette has come dangerously close to making Mod-Sin his own. And in the process, he has also thoughtfully revisited his Hakka roots, something that I have always wished for.