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.
Toh Ah Gek and Toh Eng Han have been vegetarians for over 3 decades, and are fully committed to the plant-based lifestyle. Watch this feature to uncover how they continue to honour their late mother’s wishes through Nature Vegetarian Delights.
We speak to Miao and QQ, the second-generation owners of Yu Kee Group, to find out what it takes for a simple braised duck stall to succeed in a market as saturated and vibrant as Singapore’s.
10 years ago, Reuben Chua was steadily progressing in his investment banking career. So, how did he end up as Chief Operating Officer at Yun Nans? Learn about how he first fell in love with Yunnan cuisine, and how he brought it back to Singapore's shores.
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.
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.
Penang Place began as a leap of faith to make a living, but its authentic Penang fare won it great success. Meet the restaurant's warm, gallant owner.
When the going gets tough, the tough go online. Covid-19 accelerated family-run zi-char restaurant Sum Kee Food
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.
We chat with Farhan to understand the amazing story behind what many locals think is Singapore’s BEST Nasi Lemak stall, and hear from the man himself on what makes a perfect nasi lemak. If you’d like to upsize the sedap on your next nasi lemak meal, don’t miss out on this.
If you're looking to impress your boss this Mid-Autumn Festival, be sure to take a look at our Mooncake Delivery Gift Guide 2020 that is sure to delight.
·5 min read
The Best Durian Snowskin Mooncakes 2020: Delivery Deals, Early-bird Specials and more with Oddle Eats
For our fellow durian fanatics out there, we’ve compiled the ultimate guide to the Best Durian Mooncakes of 2020, complete with early bird deals, special discounts and all the news on where to get them!