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

Peranakan Favourites A blend of the indigenous Malay and the immigrants of China creates a legacy of exciting cuisine Ayam buah keluak AMANDA DOES NOT understand a word when her grandmother scolds her for being a lazy oaf. Nor does she want to spend hours in the kitchen pounding spice pastes or cooking ayam buah

Coffee Chat TEH YONG JIAN, head barista of Basq & Bean, enlightens us on the coffee you find in Singapore “The main difference between espresso served in cafes and kopi served in kopitiams lies in the beans, roasting, and brewing methods, where cafés typically use Arabica beans while kopitiams mainly use Robusta beans.” TEH YONG