SS Quah's Anything Goes

One of the unexpected pleasures of my recent trip to Jakarta and Jogjakarta was renewing my acquaintance with the salak fruit, better known ...

Reading back over what I wrote in Part 1 and Part 2 , I realise that I’ve been mentioning all these Nyonya koay rather casually, as though...

When Part 1 ended, my maternal grandmother's kitchen had quietened down after the midnight steaming of tnee koay , the trays of huat ko...

In the days of old leading up to Chinese New Year, my maternal grandmother would turn our kitchen into a small koay workshop. We were all s...

We’d just spent a weekend in Malacca. Saturday was for a wedding dinner and for a full Sunday we wandered the heritage quarters with our dau...

Yesterday, I wrote about having attended a health talk on aflatoxins—those invisible toxins that can grow on grains, nuts and spices when th...

We attended a talk earlier this month that left quite an impression on me. It was about the food we eat every day. The speaker, Dr Steve Kua...

Together with friends from the Nandaka Vihara, we shall be embarking on a Buddhist Trail to Nepal and India later this month, and I thought ...

This morning as I broke open a twa pau to show its juicy contents to friends on my Whatsapp chat group, I thought back to the tiam sim  I u...

I had an overnight stay at the One Pacific Hotel along MacAlister Road, accompanying my wife for a medical procedure—nothing serious, by the...

While in Bangkok last month, my fellow travellers and I sampled food from upscale Thai fare at the elegant Baan Khanitha on Sukhumvit 23 to...

Food-wise, yesterday was one odd, crazy day—completely unplanned, utterly random, and I only realised the pattern while driving back from th...

We recently had the occasion to indulge in some fine dining experience, courtesy of an event organised by HSBC Global Private Banking at the...