Get ready for a souper experience with these traditional Cantonese desserts! From the homemade red bean soup that will have you bean-ing with joy to the freshly grounded walnut paste that will make you a little nutty, hear dessert expert Toh Hoi Yip share sweet memories of his family dessert stall.
Ever wondered what it takes to serve up your traditional dessert favourites? Come meet Mr Toh Hoi Yip, the second generation owner of 115 Tang Shui, as he goes down memory lane with tales of his youth growing up assisting his mother at the stall (and earning the nickname Tang Shui Zai or Tang Shui Boy from regulars).
Watch how they meticulously prepare classic desserts like almond, sesame, and peanut paste with natural ingredients, hand-ground using an old stone grinder, starting their day as early at midnight to ensure these desserts are ready by 7am!
Saturday, 2 November 2024
(excluding Eventbrite service fee)
What is it like to sell Nasi Padang, a traditionally Malay dish, in the heart of Chinatown? Meet Tomy, the second-generation owner of Alif Nasi Padang – originally founded by his mother, who still heads their outlet at Aljunied! Discover how this young hawker carves out his own niche in this storied hawker centre, and what delectable dishes are favoured by the Chinatown crowds!
Drawing from her roots in Bengaluru, renowned for its delectable idli and dosa, Radhika’s menu is a heartfelt homage to her late father. You can look forward to a delicious spread featuring pudina rice, crispy vada, a variety of palya (vegetable dishes), and her signature kesari bat—a rich semolina pudding infused with ghee and sugar.
In Taoist and Buddhist customs, joss paper is burned to provide for deceased loved ones in the afterlife. Don’t miss this chance to join our Joss Paper House Builder Ho Kwang Han as he shows you how his elaborate creations – multi-storey mansions and luxurious cars – are carefully burnt and “delivered” to their dear recipients!
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