Behind the Dish
I still remember the first time I sat down for a proper bowl of tonkotsu ramen. It was just past 9 PM in Tanjong Pagar. I was exhausted after a long day of shooting on…
It was a Tuesday afternoon, just before 3 PM, when the heat in the Crawford Lane food centre felt thick enough to touch. The usual lunch crowd had thinned, but a resolute queue still snaked…
When I first embarked on a photoshoot focusing on Singapore’s colonial cuisine, I didn’t realize how deeply food could connect us to history. It wasn’t just about snapping pictures of dishes; it was about capturing…
There are dishes you simply eat, and then there are dishes you truly experience. For me, laksa falls firmly into the latter category. It’s an intoxicating, full-body immersion into a world of flavor that demands…
It arrives at the table not as a dish, but as an event. A magnificent Sri Lankan mud crab, resplendent in a sea of vibrant, glossy sauce the color of a tropical sunset. Steam rises…
The air in the coffee shop was thick with the rich scent of brewed coffee and the low hum of morning chatter. I found myself drawn to a brightly lit stainless steel stage where a…
In the heart of Singapore, amidst the symphony of sounds and smells that define its hawker centres, a culinary performance unfolds. The creation of char kway teow is a spectacle of fire and skill, a…
Before you even take a bite, a plate of Hainanese chicken rice beckons with its glossy, tender chopped chicken cut, silky chicken skin, and a mound of glistening, chicken fat-infused rice. The delicate fragrance of…