Nothing unites us like our national hobby of eating, but the story of kueh is as diverse as it is delicious. With a little help from four chefs, each of them specialising in a different type of kueh, we learn about the love, effort, and history in every mouthful of this beloved snack.
Family time is often sacrificed when we’re in pursuit of our careers. For Peter Chua, working in F&B and eventually starting his own bar have led to family quarrels, and even missing a funeral. When the pandemic hit, he was finally forced to slow down. Through meals with his family, he be
Binge “Find a job you love, and you’ll never work a day in your life.” Few of us are lucky enough to experience this, but for John, this is his daily reality as a boatman ferrying people to and from Pulau Ubin. And it all starts with a simple packet of mee goreng for breakfast.
Binge Caifan might not be our national dish, but it is certainly the one that feeds the most number of Singaporeans daily. But what if local favourites like sweet and sour fish are taken off the menu forever due to supply shortages overseas? In this explainer video, we learn about the important role
Binge What’s the first place you think of when you’re hungry, tired, and looking to redeem a long day at work? In the pilot episode of our new food series, “Off Duty Food Haunts”, we meet Jackie, a doctor on the frontlines battling COVID-19. We follow her to Balestier Market for “the best chi
What does it mean to ‘be Singaporean’? Is it the way you speak? Holding a pink IC? Looking a certain way or comfortably falling into the categories of C, M, I and O? Or is it about our shared experiences? We asked over 20 pink IC holding, red passport carrying, true blue Singaporeans to tell us.
It’s been almost two months since the reopening of Phase 2 and the economy in Singapore. Have things returned to normal for business owners? Did government schemes actually help them tide through this period? How have the CB and Phase 1 affected their business moving forward? We speak to 4 busines
Walking on fire may seem dangerous to most, but for devotees at the Sri Mariamman Temple, it is a sacred reminder of what being human really means. Every year during Theemithi, they walk across a fire pit to give their thanksgiving to the goddess Drowpathai. Vimen, a longtime volunteer at the tem
Amongst Us ‘I look very ugly, so when I go to the street, people look at me weirdly, like, “This guy is bloody ugly, needs plastic surgery”.’ For HardwareZone user @LocalITGuy who identifies as a BBFA (Bui Bui Forever Alone), being confident about his physical appearance has been a daily struggle. B
Taking away or ordering in our food has become second nature since most of us have started working from home, and of course, we need some way to carry them: plastic bags. Thousands of them. This increased consumption has raised some concerns, with many criticizing the usage of plastic. But at th
n line with the adage, “New Year, New Me”—the annual decluttering of our wardrobe is here, but have you ever wondered where the old clothes we leave out for recycling go to? Our host Nate visits a recycling warehouse, where we take a look at what items people usually hand over to our karang
What happens when you take a young chef out of the kitchen and ship them over to an offshore island? You get an appetite for adventure, cultural history, and (of course) food. Having nothing to do with venerated saints, the island of Sekijang had its original name misheard and mispronounced by
What happens when you take a young chef out of the kitchen and ship them over to an offshore island? You get an appetite for adventure, cultural history, and (of course) food. Located less than 6km off the mainland is an island steeped in spirituality, ancient myths and… turtles. Chef Nurul Ain