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The Story Of 2 Kong Bak Paus

Kong bak pau is a common Chinese dish. Yet, it’s migratory origins meshing with local developments, makes the kong bak pau not just a Chinese dish, but a part of the blended Singaporean cuisine. This essay follows how this came to be from two perspectives: a hawker and a family.

The Textures of Otak-Otak

Otak otak is a grilled or steamed fish paste wrapped in banana leaves, and is a very popular snack in Singapore. What is less known is the rich variety of colours, smells and textures that go into making the paste. This essay deconstructs the otak otak to reveal the vibrant tapestry of ingredients and tools behind the fragrant dish.

Uncle Tan's Herb Garden: The Art of Herbal Remedies (狮城草药学艺)

Away from the city lies a hidden gem of Singapore’s herb heritage: Uncle Tan’s Herb Garden. With the help of a dedicated team, Uncle Tan turned a plot of barren land into a lush field of local herbs that strives to preserve our precious herb heritage.

When Cooking Was a Crime: Masak in the Singapore Prisons, 1970s-80s

Cooking in prison cells was illegal in Singapore, but that did not stop inmates from inventing ways to do so. This photo-essay offers a glimpse into the flavours of prison life during the 1970s and 1980s based on the memories of former inmates.

Yok Tua: TCM Slips In Peranakan families

Yok Tua are family prescriptions for common ailments such as flatulence, fever and cough. This is an excerpt of Baba Tan Kuning’s recollection on how they were kept, used and passed down in Peranakan families. The full essay can be found in the April issue of Peranakan Magazine.