Celeste K

Celeste K

Bridging Generations With Dim Sum: Yum Cha Restaurant

For 5 years now, Chef Jun Cheang helms the kitchen at Yum Cha. To him, dim sum is not just a meal—it symbolises sacred family time around the dinner table. With a mission to bridge generations through dim sum, Jun Cheang constantly creates innovative, eye-catching dim sum dishes that entice the young, while retaining the traditional flavours treasured by many. Read more and dive deep into Chef Jun Cheang's culinary journey and philosophy.
Dim SumHumans of F&B
·2 mins read

My Son, My Right-Hand Man: Yu Cun Curry Fish Head

While many family businesses struggle with finding a willing successor, 24 year-old Darius Chan is already juggling many duties at Yu Cun Curry Fish Head, his father’s zichar stall. In this heartwarming feature, we bring you up close and personal with the father-and-son duo making what some call the best curry fish head in Singapore.
Humans of F&BZi Char
·3 mins read

This Family’s 40-Year Secret To The Perfect Roast Duck: Guan Chee Hong Kong Roasted Duck

Meet Terence Chi and Conica Lee, owners of Guan Chee since 1983, the couple has dedicated their life to this humble hawker stall, working hard to perfect each plate of roasted duck rice that's served to their customers. With the belief that honest, good food is key to a successful food business, Terence and Conica insist on traditional charcoal roasting, even when faster and cheaper alternatives have emerged throughout their 40 years of operations.
Humans of F&BLocal Favourites
·3 mins read

5-time Guinness World Record Winner: Henri Charpentier

With its humble roots as a small coffee shop in Ashiya, Japan, Henri Charpentier was founded in 1969 and has close to a hundred stores in Japan and Singapore today. The woman behind this roaring success is Ami Arita, CEO of Henri Charpentier. How did she transition from a 15 year-long law career to running one of the biggest Japanese patisseries in the region, and what keeps her going? Read to find out.
CakesDessertsHumans of F&B
·4 mins read