Flex Singapore launches rooftop farming initiative at Kallang
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World Earth Day: If funeral parlours and swimwear can be eco-friendly, so can we
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5 ways Singaporeans can limit food waste
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The Straits Times
Better with age: Singapore eateries which have survived generations
In the fickle, trend-obsessed food-and-beverage industry, three family-run eateries have stood the test of time to mark milestones this year. The Sunday Times finds out how they survived through the decades, weathered a pandemic and continue to serve generations of customers while staying true to their brand.
(Clockwise from left) Rang Mahal s second-generation owner Ritu Jhunjhnuwala, Mr Lau Fook Wah, Madam Tham Lay Mon and their son Kevin Lau at Wah Kee Big Prawn Noodles stall, and CEO of Islamic restaurant Kalilnoor Rahaman Abdul Wahab.ST PHOTOS: LIM YAOHUI, GIN TAY