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Brothers ADRIAN ANG AND GORDON ANG carry on their 50-year-old family heritage of making pineapple tarts the traditional way

Served during Chinese New Year, nian gao is a sweet glutinous rice cake with many myths behind it.

Devil curry or Curry Debal is a spicy curry made during festive occasions like Christmas by the Eurasian community

Singaporeans rethink dining out amid rising costs, but appetite remains strong

This flat bread folded over to envelop minced mutton and onions has origins in Yemen in the Middle East

Singapore has a penchant for light, pillowy buns with all types of fillings in them

A blend of the indigenous Malay and the immigrants of China creates a legacy of exciting cuisine

TEH YONG JIAN, head barista of Basq & Bean, enlightens us on the coffee you find in Singapore