fbpx

Food Artisans

Natural Healing with Nasi Ulam

When Mandy Leong’s colourful platter of nasi ulam is placed in front of you, it’s hard not feel a little brighter. The popular Malay dish features steamed rice mixed with herbs and surrounded by an array of side dishes. But Leong’s platter, appropriately called “Rainbow Healing Nasi Ulam”, takes nasi ulam to another level, featuring more than 10 herbs and aromatic flowers that create a kaleidoscope of colours. On top of that, customers are served a range of delicious side dishes. Leong is …

Anthony the Spice Maker

Anthony Leow is the man behind the brand of 10-year-old Anthony the Spice Maker. We caught up with him at his stall in Singapore’s Chinatown, where he sells a variety of hand-crafted spice blends that have attracted the attention not only of local home cooks, but of chefs around the world.

Lemuel: Mad About Chocolate

Ronald Ng has set himself the mission of educating Singaporeans about the richness and complexities of single origin chocolate. Ng has spent over 30 years in the chocolate business and wants his compatriots to know that there is much more to chocolate than what you find in supermarkets. Store-bought products feature just a small fraction of real chocolate, he says. So while you may enjoy a handful of M&Ms or Reese Buttercups, what you are ingesting is not quite the …

Changing Lives Through Cooking at De’Divine Cafe

Customers at De’Divine Cafe sometimes laugh when their eyes catch the sign that reads, “Where Gods Come to Eat”. It might sound a little over the top, but this homely cafe is about more than just creating delicious flavours and textures. The sign is a reminder to customers that because of their patronage the establishment can provide culinary training to marginalised youth – mostly girls and young women – from the fringes of society. “We see cooking as a life skill …

Japanese-Inspired Halal Sweets: Miru Dessert Cafe

Jolyn Tan and Rodney Ng created Miru Dessert Cafe to share their love for sweet things with other like-minded people. It took a while to find them, though. When the cafe in Kuala Lumpur opened its doors four years ago, the first few customers walked out without trying anything. “They wanted pasta or asked for rice [dishes], but were surprised that these items were not available,” Tan explains. The initial response shocked the Miru Dessert Cafe team, Tan says. Both …

The Desserts That Won Malaysia the World Pastry Cup

Humble tins of chickpea may have helped Malaysia win the 2019 Coupe du Monde de la Patisserie, also known as the World Pastry Cup. The fermented water from these tins, known as aquafaba, enabled the Malaysian chefs to create a vegan dessert – a first for the prestigious competition. The team beat counterparts from 20 other countries in the biennial awards in Lyon, France, in January. They also received the Vase de Sevre prize, donated by the French president for countries …