24 Sep '14, 8pm

The S'pore Teochew Festival sheds light on an often underappreciated cuisine

Occupying more than 4,300sq ft of space at the Ngee Ann City Civic Plaza are 15 vendors. They are comprised of both local and overseas vendors dishing out a sumptuous array of Teochew specialties. These include Ng Ah Sio’s homegrown brand of uniquely peppery bak kut teh, while some may even be surprised to learn that famous hawker dishes, such as fried kway teow, fried carrot cake and fried oyster omelette, are all of Teochew origin. Chui Huay Lim Teochew Cuisine is serving its famous rendition of fried kway teow with preserved radish, alongside Chin Lee Restaurant and its signature suckling pig, prawn and liver rolls; while 70-year-old confectionary Thye Moh Chan prepares its handmade baked goods, which includes its enduring sweet-salty (and uniquely Singaporean) tau sar piah and Teochew mooncakes.

Full article: http://www.todayonline.com/lifestyle/food/singapore-teoch...

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