by sohcheng | Feb 23, 2025 | Recipe
I’m not sure when Chinese New Year came to be known as Lunar New Year. And why. My best guess is inclusion. I still fumble at times. Having called it Chinese New Year for so many decades. I have a love-hate relationship with this festival. It is good in so many ways,...
by sohcheng | Feb 9, 2025 | Food, Singapore
Long long time ago, in an inconspicuous coffee shop along Crawford Lane, was a newly crowned Michelin Bib Gourmand stall selling bak chor mee (minced pork noodles with vinegar). Fate has it that we were in the vicinity, with some time to spare, and decided to join the...
