Makan News - Fans of Guan’s Mee Pok, which at its peak had 10 stalls, will be delighted to know it is back with a standalone eatery at Serangoon North Avenue 1. A large collage of photos and newspaper articles about the brand adorning the left wall is a big hint that it is no newcomer. Read more at www.tnp.sg
Oddle Eats is much-loved for making eating-in during the Chinese New Year festive period a convenient and comfortable proposition, offering island-wide delivery.
H’ng (right) and Tan showing off some of the large fish they offer when in season.
THE elegant selection of delicacies served by Imperial Chinese Cuisine at Lot 33 in Prangin Mall will delight discerning food lovers in Penang.
New head chef Tan Weng Onn has an impressive repertoire of Cantonese, Sichuanese and Hunanese dishes alongside Malaysian Chinese and Nyonya favourites.
The George Town native spent the last 30 years working at hotels and restaurants across Malaysia, Indonesia, Hong Kong and Singapore.
He wants to bring new experiences to diners now that he is back home.
This includes offering dishes of special fishes which are not commonly available such as Steamed Parrotfish in Hot Bean Sauce and Steamed Sultanfish in Superior Soya Sauce.
Now, enjoy a Cambodian meal in Girish Karnad’s former home in Bengaluru
Khmer Kitchen in JP Nagar is an ode to the Southeast Asian country
Mud crabs with fresh green peppercorn
Khmer Kitchen in JP Nagar is a familiar location to South Bangaloreans. It was the old house of actor, littérateur and playwright Girish Karnad before it was converted into a Cambodian cuisine restaurant. Conceived by architect Naveen Reddy and his wife and business partner Veena, Khmer Kitchen is a labour of love.
When Veena wished to open an Asian themed café, Naveen was in Cambodia on an architectural project. Smitten by the food, he extended his trip and travelled to Battambang, Kampot and Kaoh Ker. Naveen ended up visiting Cambodia eight times to learn the nuances of garden cooking, village home cooking and the art of making rice noodles. There, he collaborated with local experts and chefs like Chef Kethana Dunnet, author of