Cheryl Lu-Lien Tan
Southeast Asia's Coffee Culture
Caramel Macchiatos have nothing on the wok-fried coffee beans, coconut-jam toast, and elaborate ordering jargon of Singaporean coffee houses
Cheryl Lu-Lien Tan
Caramel Macchiatos have nothing on the wok-fried coffee beans, coconut-jam toast, and elaborate ordering jargon of Singaporean coffee houses
Cheryl Lu-Lien Tan
After looking for traditional Singaporean food in the U.S. for 17 years, a woman raised on the island finally finds it
Bravo
A local talks to Top Chef's head producer about why the contestants are flying to Singapore—and where they're eating
Cheryl Lu-Lien Tan
When a hawker disappears, a Singaporean expat searches for the soups of her youth, and finds both food and friendship
Photo by Cheryl Lu-Lien Tan
Rice porridge is a world away from grits, but the Teochew cooking of China's southeast is just as homey.
Photo by kevincure/FlickrCC
Visiting her ancestral village with her father, the author fumbles her way through meals.
Photo by Cheryl Lu-Lien Tan
What to do with holiday leftovers? Make curry devil, Singapore's signature Boxing Day dish.
Photo by Cheryl Lu-Lien Tan
A beloved dish raises questions about animal cruelty. Is it okay to eat an inhumane meal if it's traditional?
Photo by Cheryl Lu-Lien Tan
Returning to Singapore, the author learns to make a beloved dish from her childhood friend's mother.
Photo by Cheryl Lu-Lien Tan
Singapore's once-ubiquitous food carts have disappeared, but a cook known as the Satay Man carries on the tradition.
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