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Jan 9, 2025 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
The beauty of travelling overseas is to be able to see and experience how people of different cultures eat and live. One way of doing so is to look at the bakeries that produce bread and other baked goods that sustain and satisfy local tastebuds. In South Korea, this includes rice cake shops too. The availability of seasonal produce, too, means that Korean breads and rice cakes have become localised with local flavours and fruits ranging from bean pastes and chestnuts to apples and sweet potatoes.
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Dec 27, 2024 | 
womensweekly.com.sg | Guo Xiong Ho
While there are many reasons why we Singaporeans travel across the Causeway into Malaysia – shopping, groceries, and pumping petrol, for example – a big draw from our neighbour in the north is its food. Think about Klang’s herbal bak kut teh, KL-style Hokkien mee that comes with a heady dark sauce, and much much more.
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Nov 27, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
Foodies can agree that globalisation has been nothing but a boon as we can now experience and savour more varieties of cuisines from all around the world. One cuisine that has us Singaporeans enamoured is Chinese food. No, we are not talking about the Teochew or Hokkien food our grandmothers cooked for us growing up. Instead, we are talking about dishes such as mala xiangguo, suan cai yu (sauerkraut fish), and shao kao yu (grilled fish).
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Oct 24, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
Fried foods are beloved everywhere, thanks to the crispy exterior and savoury flavour imparted by the Maillard reaction. They taste even better when eaten piping hot straight from the fryer, and this is especially true for youtiao, also known as fried crullers or dough sticks. While you can get youtiao at porridge, rojak, or dessert stalls, the taste of freshly fried youtiao can’t be beaten.
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Sep 23, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
Chinese Singaporeans with ancestry linked to Fuzhou province in southeastern China are few compared to larger groups such as the Hokkien, Teochew, and Cantonese. Yet, one of their snacks — the Fuzhou oyster cakes — is a delightful yet increasingly uncommon food here. The savoury fritter is made with rice and contains fillings such as oysters, minced pork, prawns, peanuts, whitebait, coriander, and more.
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Sep 10, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong |Michelle Lee
Mexican food combines vibrant freshness with bold spiciness, offering the perfect balance of both worlds. Its freshness comes from the heavy emphasis on fresh herbs, fruits, and vegetables such as onions, tomatoes, and avocado (guacamole, anyone?), while its bold flavours stem from rich moles (which are akin to curries), sauces, and salsa that go into every dish.
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Sep 2, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
When it comes to Peranakan food, the first few dishes that come to mind are ayam buah keluak, babi pongteh, and laksa. So, while kueh pie tee might not enjoy the same recollection, the dish is undoubtedly well-known. Fundamentally, kueh pie tee consists of a crispy cup or ‘top hat’ filled with similar fillings to popiah, such as braised turnip or jicama, prawns, sweet sauce, chilli sauce, and the like.
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Aug 20, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
Despite being the largest Chinese diaspora population that makes up the current Singapore, Hokkien food is interestingly underrepresented in the local food scene. This is unlike Teochew and Cantonese cuisines, which make up the next two largest groups.
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Aug 12, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
Did you know that in 2017, pandan cake was named Singapore’s national cake and was ranked among the world’s 17 best cakes by American news outlet CNN? Pandan is like the Asian equivalent of vanilla. Its sweet, floral, and grassy aroma is so well-loved in Southeast and South Asia that we cannot imagine our cuisines without pandan. In savoury preparations, pandan is a staple ingredient that is used to infuse its scent into dishes such as nasi lemak and chicken rice.
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Aug 7, 2024 | 
womensweekly.com.sg | Guo Xiong Ho |Ho Guo Xiong
Fragrant, creamy, and spicy, laksa is a beloved Singaporean dish everyone knows. Yet, the noodle soup isn’t exactly the friendliest of meals to tuck into. Besides the brightly tinted chilli oil that floats atop, you must contend with the rich coconut milk broth, which could stain any outfit if you aren’t vigilant and careful while eating. And that’s where dry laksa comes in. You get to enjoy all the spices and nuanced flavours of laksa without being (too) concerned about possible splashing.
