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Against All Odds: Salted Fish In Cantonese Cuisine In Singapore

Previously a common ingredient in Chinese households, the salted fish is most associated with Cantonese cuisine today. This preserved ingredient - with a pungent smell - has found itself at odds with contemporary palates over the last century in Singapore.

Chuan Ji Bakery: The 94-year battle to keep the Hainanese tradition alive

Chuan Ji Bakery started out as a home business and has now found its home at Macpherson Mall selling traditional Hainanese delicacies. Find out how its owner, Mr Chong Suan, upholds his grandmother’s legacy and keeps the Hainanese heritage alive and relevant!

Tong Heng: Adapting to Changing Times

Tong Heng Delicacies is a well-known pastry shop in the heart of Chinatown. To preserve an element of Cantonese culinary culture in this bustling city, Tong Heng Delicacies finds new ways to attract millennials while keeping the regular customers content. Find out more about how Tong Heng has innovated to keep its offerings exciting and endearing for both the young and the old!

Ang Ku Kueh – Significance, Traditions, And Its Relevance Today

Ang Ku Kueh, which translates to “Red Tortoise Cake”, is a small oval-shaped Chinese treat that traces its history from Southern Fujian, China before making its way to Southeast Asia. Although Ang Ku Kueh remains popular today, its significance in Chinese religious and cultural traditions is often overlooked.

For Here or Takeaway: Singaporean Cuisine Reimagined

As Singapore modernises with the times, so would our beloved local food. As Singaporean cuisine gradually evolves and increasingly dares to deviate from traditional norms, how would Singaporeans interpret these newfound representations of these familiar dishes, and could we embrace them as part of our national identity?

From Sea To Shelf: Journey Of The Yellowfin Tuna

Canned tuna is one of the most ubiquitous food items, but how much do we know about its origins? By tracking the journey of the yellowfin tuna from sea to supermarket shelves, this photo essay captures its dynamic production process and our ever-changing relationship with canned tuna.

History of Traditional Bakeries

Many traditional bakeries which we frequent have been around for generations, but how much do we know about them? This photo essay showcases how traditional bakeries maintain and/or grow their businesses through adaptation to changing technologies, opportunities and tastes in Singapore society.

Journeying with Singapore 60 years and beyond

Selected by the Singapore government to establish the country’s first flour mill, Prima’s inauguration was a historical turning point for country and the region. As Prima celebrates its 60th anniversary this year, read on about how our journey over the six decades is one that is intertwined with Singapore’s developments.

La La Land: A Brief Cultural Biography Of Gastropods And Bivalves In Singapore

Faris Joraimi examines an often-neglected category of edible aquafauna in Singapore: molluscs. Focusing specifically on gastropods and bivalves, this photo-essay traverses the processes of collecting, harvesting, distribution and exchange in contrasting physical spaces to reveal how consumption in Singapore is inflected by differences in culture and class.

Legacy of a former Hainan Village—A Peek into the Ethnobotanical Plants of Thomson Nature Park

Thomson Nature Park is one of the latest additions to the five buffer parks around the Central Catchment Nature Reserve. Being a former Hainan village back in the 1930s, it harbors not only rich heritage but also many plant species that have ethnobotanical uses in food, medicine and culture.