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Learn how to make this universally loved side dish - ngoh hiang! In our opinion, the best version of this is the Hokkien version. With the right proportion of prawns, mushrooms, minced pork, water chestnut and other secret spices. Once you've added this to your repertoire of dishes mastered, you'll be happy to know that this keeps well in freezer and once thawed can be fried crispy and ready to serve!
The beautiful kueh salat, is one we are used to getting at the local kueh kueh shop. But how does one make it? Is it easy? How impressive it would be to home make a local Peranakan kueh kueh that most are used to getting only at our local markets? On top of that, it is very impressive as a whole 'cake'
Clear, crisp and precise is how I will describe Iris' delivery. It is easy to speak fast. Sometimes too fast to be understood clearly. Which is why, Iris' measured relaxed pace is a huge hit especially with guests who enjoy smooth radio quality voice control and speed. But what makes her one of Singapore's best English guides is her depth of research to bring out the best stories. She is also THE best guide on Indian culture. Islandwide :)
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