At Mein Chinese Restaurant in Asiatown, chef Jack Tran creates Cantonese for the soul. From one-bowl meals of authentic Hong Kong-style wonton noodle soup, to hand-pulled cold chicken, squid ink fried ...
Fueled by their love for the unique and rich flavours of local cuisine, Zephyr decided to open a stall specialising in hor fun. It isn’t the usual smoky, wok hei-heavy kind, but more like the ...
40-year-old Kalvin, born and raised in Ipoh, is a newcomer to Singapore’s F&B scene. After spending 8 years as a flight steward with Jetstar and Scoot, he decided to open his own stall, OnlyMee, at ...
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