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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 …

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 …

Vegan Hummus Made in Singapore

Making hummus for a living is the last thing former flight attendant Teo Liwen, founder of Holymoleydips, imagined she would do. But here she is, churning out hundreds of containers of hummus for her loyal fans, in a shared kitchen every week. It all started when the 29-year-old travelled frequently to cities in the Western hemisphere as part of her flight attendant work. Brought in by Middle Eastern immigrants, hummus has long existed in those areas as a snack, typically …

Small-Batch Soya Sauce

David Soh was already hooked on soya sauce when he visited a factory owned by a friend’s father, but he’d never considered making it himself. “I love soya sauce, in fact the whole family also loves it,” he says. Having watched the process from start to finish at the factory, Soh immediately thought: “Hey, I can do this.” He then learned that several major manufacturers put preservatives, colouring or artificial flavouring in their soya sauce, and decided he wanted to …

Chocolate Concierge: Artisanal Chocolates for a Cause

Artisanal chocolatier and Chocolate Concierge founder Ong Ning-Geng may not be dressed in a purple suit and a top hat, but the enthusiasm with which he talks about chocolate bears more than a passing resemblance to a certain Willy Wonka. Ong’s romance with chocolate began with an interest in fermentation. Fascinated by the processes that turn regular ingredients into delicious and decadent pleasures, the 38-year-old pored over books and research on the topic. About 10 years ago, this morphed into …