Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Willin Low, chef-owner of Wild Rocket, had patronised Roxy Laksa for over 20 years. “Its recipe is different from others’ which are very strong, spicy, punchy and rich. I find this laksa more feminine and balanced. You still get all the notes of laksa but it’s lighter,” he says.
Diese Geschichte stammt aus der Issue 23-Ausgabe von The Peak Selections: Gourmet & Travel.
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Diese Geschichte stammt aus der Issue 23-Ausgabe von The Peak Selections: Gourmet & Travel.
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The Greatest Wildlife Show on Earth
The migration of wildebeest herds through East Africa is truly a sight to behold. Now, you can experience this spectacle in style.
Legacy in a Bowl
Chef Willin Low rolls out his ready-to-eat Roxy Laksa infused with fl avours of yesteryear.
Celebrating Gardens
Raymond Blanc, one of the UK’s most respected chefs, is known for his passion for edible heritage gardens and sustainability. He tells us what he thinks of Singapore’s local produce.
Sweet Nostalgia
One man’s admirable dedication to keeping his craft alive.
Another Side Of Bali
Away from crowds and well-worn tourist destinations, three smaller villages on the island recharge the senses.
Pleasure in Pressure
With the number of awards Kirk Westaway has picked up, it looks like Jaan just might get three times lucky.
A Measure Of Goodness
Tiong Bahru Galicier Pastry turns out a hundred types of local cakes, including the steamed putu ayu treat.
Baker's Paradise
This nondescript shop tucked away in Seah Street is one of the best places to shop for baking supplies.
Paying Homage
Antoinette chef-owner Pang Kok Keong has been researching and experimenting with traditional Hakka recipes for the past few years. We find out why he’s going back to his roots.
Comfort In A Bowl
Mui Kee, a popular Cantonese porridge concept from Hong Kong, has made its foray into Singapore.
