Happy Birthday Singapore! Majulah Singapura! #happybirthdaysingapore #sg61 #singaporenationalday #ndp2026

功夫女足，没有周星驰，却满满的周星驰 功夫女足，周星驰一秒都没出现，但整部戏都是满满的周星驰。从电影开始的第一秒，每个剧情、每次起承转合，都能勾勒情绪，可以大笑，可以感动，可以感同身受。 在这个 CGI/AI 泛滥的年代，这部戏的 CGI，却不让人觉得假，也不让人讨厌。这里的 CGI 是以一种剧情需要的方式自然地出现，点到为止。 最可圈可点的是，这次的剧情，没有仇恨，没有勾心斗角，而是对手各自为了夺冠，声嘶力竭、用尽全力地拼搏。 甚至到了最后一场戏，你会对大河队的守门员感到惋惜。因为她原本已经败北，却因为一个人的鼓励，再次负伤回到岗位。她为了守门拼尽全力，却再次败在「

Tired of the usual BBT? There’s a new Teochew BBT stall started by a young singaporean Teochew lady that focuses on premium Teochew teas, including the infamous Duck Shit Tea (鸭屎香). What’s even better is that, apart from the usual hot tea, they’ve also introduced a cold BBT version that caters to G

Today, I watched a performance that, in its own way, rivalled the best theatre shows I’ve attended. An Extra•Ordinary Celebration 2026 wasn’t just a performance, it was a powerful two-hour production featuring persons with disabilities (PWDs), students from special education (SPED) schools, the

炒粿条，是新加坡潮州人的美食。最初的粿条，是从潮州传过来的。最早下南洋的华人，大多数都是在码头工作。为了应付搬运工作所需的体力消耗，他们需要的是重油、重口味的食物。他们要的，是一口一口热乎乎的炒粿条，每一口都醒胃，每一口都暖胃，让他们有精神应付一天的工作，这新加坡炒粿条，也接纳了这些需求，演变成今天大家熟悉的新加坡式炒粿条。 炒粿条，不需要多大的学问，但每一口都照顾到了需求。最早的新加坡炒粿条，是有下韭菜的，因为潮州人相信韭菜能滋补强身。而炒粿条喜欢加入血蛤，除了增添滋味，潮州人更相信血蛤的壳代表古代的钱币，所以吃血蛤有“赚钱”之意。 调味料也很讲究。第一，猪油，有润燥、补虚、解

A Hairy Horror Experience (Not USS Halloween) If I told you my dish had pork hair on it, would you cut off the hairy part and serve me the same dish, or replace it with a fresh one? This stall simply trimmed off the hairy section and re-served the same dish—even though pork hair was still vis

给阿嬷的情书，听到阿嬷两个字，第一印象就是缓慢，的确，这部戏很慢节奏，故事情节很简单，搞笑有时，无厘头有时，但是总能在明线剧情中，突然拉出暗线，勾勒出情绪，让你鼻酸，让你感动。 在没有e-mail的年代，一封信，漂洋过海要多久，寄到了家，两个人却依旧隔离海角天涯。 侨批，是过番人寄回家的思念，在那战乱的年代，努力省出的那微薄工资，寄回去的更是救命钱。 这部戏，很淳朴，写的是小人物生活的真实，普通人看得懂的感动，过番下南洋，当年都是身不由己，家乡太穷，大环境不好，战乱，种种原因。 而没读过书的，需要找代笔，要写出信的内容，比一般人更难构思，所以每一个字，都是寄托，都是真实，都是内心最深

结霜桥叻沙-最可爱的顽固 叻沙，是新加坡著名十大美食之一，其中，这是一家历史悠久，且顽固不化的一家，但也就是摊主的顽固，成就了一道专属她家的经典。 1）火炭，这家店坚持用火炭来制作叻沙，火炭的火力，是煤气无法供给的，而火炭赋予的炭香，更让她家的叻沙香锦上添花， 2)汤汁必须滚烫，这是她家的特色，也是为何她家叻沙总是能保持水准的重要一环，若你第一次光临，你可能会遇见，她突然暂停售卖，一个人去加炭，盖上锅盖，等再次掀起锅盖，看得见的热气腾腾，她才继续售卖，她会一碗一碗的汆烫每一碗粗米粉，直到米粉冒出热气，就算耗时，这是她的坚持，但这确保了粗米粉在汆烫时吸收了汤汁的品质，成就老饕们最为喜

Singapore is currently riding a full-on taro wave ,taro desserts are popping up everywhere. But here’s the thing: taro is all about balance. Too much, and the pastry becomes thick and jelat; too little, and the flavour falls flat. Getting that perfect ratio isn’t easy. It depends on the type of

Reviving SG Zichar : Rainbow Big Prawn fried Hor fun chilli crab style. Like chilli crab sauce but dislike the hassle of peeling crab? And those broken shells that make the sauce risky to enjoy, you might accidentally bite into one. Here’s a more economical rendition: Big Prawn Fried Hor Fun, Ch

Want a British vibe without leaving Singapore? 🇬🇧 British Hainan is the place to be. The moment you step in, it feels like walking into a mini museum of British heritage, jukeboxes with classic CDs, old-school jackpot machines, vinyl records, art pieces and even a full-sized British stone lio

Tired of cold pudding, this is a warm version Ingredients • Caramel: 4 tbsp sugar + 2 tbsp water. • Custard: 1 egg + 1 yolk, 1 tbsp sugar, 1 cup warm milk. Quick Steps 1. Use a aluminum foil container or baking container 2. Caramel: Simmer 3tablespoon sugar and 1tablespoon water (5–7

Peanut butter soup for the Pionner generation Best self grind Tong Shui in Chinatown 115 is my favourite Tong Shui (sweet soup dessert) in Chinatown. This stall has been around since I was young, and one of its signatures was a big stone grinder in the shop that took up almost one quarter of the

Hokkien Mee Showdown: The Old-School Eggy Revival To me, Hokkien Mee comes in 4 distinct styles: the wok hei infused dry version, the wet and prawny type, and the old-school wet eggy sauce version and th now rarely seen pure sotong and or lala style. Today’s spotlight is on the third: the ol

I’ve always been a fan of handmade “ugly” fishballs. Those imperfect hand X Spoon mold shapes are a telltale sign they’re made by hand, not the factory-perfect, uniformly round ones. More often than not, they’re little treasure chests of flavour, hiding secret ingredients that stall owners quietly

Imagine replenishing your collagen through good, traditional food, nourishing your skin with every bite. Yes, this is the Teochew secret weapon for glowing skin: Teochew pork jelly. Made from a slow-boiled braised broth of bones, pig skin, pork, and fragrant Teochew spices, this dish transforms

In this day and age, where some hawkers have started using premixed powders to create desserts, I’m really glad to find an elderly hawker at Golden Mile Food Centre who still insists on grinding black sesame and almonds by hand. This step is essential. It’s not simple grinding , she have to adap

Lard pork - the Chinese MSG Lard, rendered from pork, is the Chinese equivalent of MSG (monosodium glutamate) those little golden cubes of indulgence that are crispy, fragrant, and dangerously addictive. They elevate any dish they touch. A simple bowl of mee pok instantly smells richer with pork

Hong lim Ho Kee - what doesn’t kill you makes you stronger! Everyone would have read the news about the unfortunate fire incident at Hong Lim Food Centre. Fortunately, no one was hurt, and I even saw the 80-year-old uncle himself back in action. The chef’s mantle has now been handed over to his