A classic dessert eaten during confinement or simply when you crave tong sui.

Test your Foochow mettle with this robust celebratory chicken noodle soup during Chinese New Year, birthdays, or anytime you please.

A humble stew of meltingly tender meat using an underrated star of home cooking—canned stewed pork.

A spicy and savoury vegetable side for the dinner table, with budu as the star.

A Hakka homestyle dish that became an instant classic in Zara’s home.

A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.

A fun cooking project that will have your guests demanding to know where you tapau-ed it from.

Pandemic-driven lockdowns have flattened our sense of time, and so one family decided to ask the hard question: who said you could only have yee sang at New Year?

When joy is scarce, we find every reason to celebrate. Make this yee sang any time of the year.

Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.

One home cook turns to her family recipes, the Internet, and a healthy dose of curiosity to make Foochow red yeast rice wine.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.

One avid home baker steams a batch of bao to test the results of this strong-smelling traditional leavening agent. 

Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.

Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.