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Food Artisans

Craft and Culture: Probiotic Drinks

To many, kombucha and milk kefir may seem like yet another superfood fad, but to Winnie Ong and Lai Zhiwei, founders of Craft & Culture, they have witnessed the benefits of the functional beverages first hand. They say the fermentation of tea and milk, which gives rise to raw kombucha and whole milk kefir respectively, have helped with managing allergies and skin ailments. Ong, who started out brewing kombucha at home more than a decade ago before teaming up with Lai …

Simple Delights: From Baking Hobby to Business

When Sylvia Lee first dabbled in baking, she didn’t anticipate that her hobby will turn into a full-time business. The mother of two tried her hand at baking 15 years ago mainly because she found cakes from bakeries were getting more expensive, and she was concerned about the ingredients that went into them. “I thought to myself, maybe I can try making these cakes myself. I tried to recall my home science days,” she says, referring to a class once …

Share Food: The One-Stop Platform for Asian Home Cooking

As those who have recently moved out of the family nest will no doubt attest, there is nothing better than a home-cooked dish lovingly made by your mother. This was precisely how Share Food co-founder Loo Pei Wen came to be missing the comforting herbal soups her mother used to make. “My mum used to cook soup every single day for me, even during my secondary school days. She was a housewife then, and when she went out to work …

Couture Cakes – Made at Home

If it were not for a chance conversation with a friend, award-winning home baker Khoo Li Ying might never have realised her talents in the kitchen. During a chat one day, Khoo’s friend mentioned working with fondant, an edible icing used to decorate cakes. “My friend said it was easy, like playing with Play-Doh,” Khoo recalls. Khoo had always enjoyed working with her hands and creating art pieces, and the comment caught her attention. When her daughter’s first birthday was …

The Accidental Baker

If you think Tommy Lee ever planned to be an artisanal baker, you’d be very much mistaken. Lee’s long and winding path to establishing Tommy le Baker began when he moved to France to study. “In those days, I had no idea what I wanted to do. I knew I had an aptitude for languages so, to cut the story short, I thought I would go to France to study French linguistics,” Lee says at his “baking lab” in Kampung …

Raising the Sorbet Bar

In 2013, Sharon Tay was exhausted. She’d been working for years in investment banking in Hong Kong and Singapore and was looking for a more meaningful way to spend her waking hours. “In banking, you can work 24 hours easily at a stretch. If I was going to work so hard, why don’t I try to work for myself?” Tay says. So, just like that, she decided to enter the world of gelato. “Gelato makes people happy. It is more …