Flavours
Eating might be a national pastime, but can you *really* call yourself a foodie if you don’t know the stories behind your favourite dishes?
Singapore's Hawker Culture
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Saying “Yes” To Continuing Their Family’s Handmade Noodle Legacy
A New Age Singapore “Hipster” Hawker?
Going Nuts Over Traditional Peanut Pancake
Finding a Rare Traditional Cantonese Dish, Loh Kai Yik
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Meatless Satay, Otah and Bak Kut Teh?
The Art of Sar Kei Ma
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Keeping A Family’s Mee Rebus Tradition Alive
Chendol From Scratch
The $1 Nasi Lemak Promise
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Hawker Centre Lovebirds
Teh Tarik-ing for Jurong to Japan
Gourmet Guts: Glutinous Rice Intestines
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3 Stalls, 2 BFFs, 1 Hawker Centre
DIY Hum Ji Peng
Making Noodles With One Hand
You’re The Carrot To My Cake – Carrot Cubes
A Day with Grandma Leong, The 90-year-old Hawker Legend
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Fish Soup with Good Looks
Generations of Yi Bua Kueh Makers
The Four Heavenly Kings Of Singapore
What’s So Special About This Wonton Noodles?
Chilled Chicken Rice, Anyone?
Traditional Hainanese Curry Png
Discovering a Gem in Tulang Merah, A Mutton Bone Marrow Soup
A Mother-Daughter Prata Flipping Duo
Brain, Spice and Everything Nice
Pizza Workshops at a Hawker Center, Anyone?
Handmade Noodles in the Colours of a Rainbow
Palm Sugar Pillows – Haig Road Putu Piring
Coconut Soup? Not quite!
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OGS Presents: Let’s Eat
Midnight Secrets of Tau Huay
The Cheng Tng (literally clear soup) With 11 Ingredients
Serangoon Gardens Bakery
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Chinatown Dessert Brothers
Heng Heng Tapioca Kueh
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What Do You Know About Teochew Porridge?
Hokkien-styled Bak Kut Teh
The Unassuming Muahchee
Good Ol’ Prawn Mee
One of Singapore’s Last Oyster Cake Makers
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Flavours of Waterloo Street: Indian Rojak
OGS Presents: Our Hawker Stories
Enjoying Char Kway Teow with an Egg from Home
Hougang Oyster Omelette
Taking Over Dad’s 42-Year Hawker Legacy
A Day With Uncle Ah Hua, The 60-Year-Old Fish Ball Noodle Hawker
Flavour Memories
Salted Duck Rice Recipe by Pamelia Chia
Recreating Wa Kueh From Memory | Flavour Memories
Recreating Satay Bee Hoon from Memory | Flavour Memories
Recreating Goreng Pisang with Sambal from Memory
Hau Pau Recipe by Pamelia Chia
Goreng Pisang with Sambal Recipe by Pamelia Chia
Satay Bee Hoon Recipe by Pamelia Chia
Wa Kueh Recipe by Pamelia Chia
Cooking Kacang Pool with Pamelia Chia
Watch More
White Glutinous Rice: The One Dish Wonder
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Singapore Heritage Dishes: Indra’s Jaffna Prawn Theeyal
Nasi Rawon: A Javanese Grandma’s 75-year Labour of Love
Mooncake or Ang Ku Kueh?
This Family’s 100-year-old Thunder Tea Rice Recipe
Where Did Eurasian Food Come From?
Union Farm’s Paper-Wrapped Chicken
What is Kampung-Style Food?
Are You Lucky Enough To Dine At This Private Kitchen?
At This Buffet Restaurant, You Pay As You Wish
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This Family Is Changing The Way Rice Vermicelli Is Made
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Searching For A Taste Of Home in Perth
Kueh Lapis Sagu
Popiah Skin, SK-II of the Kways?
The Making of Traditional Malay Cuisine
Teh to Bak Kut Teh
Wurst My Food?
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Singapore’s Oldest Sugar Manufacturer
The Last Sausage Kiosk Before The Equator
Dine In One of Singapore’s Oldest Indian Restaurants
Our Spicy Neighbour
Cosy Popiah Corner
Nanyang-styled Banana Pie
What Is Ketupat? A Leaf Pouch For Rice?
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A Taste of 1930s Singapore: Fish Molee & Walnut Cookie
Hot Cross Bun
How to Lo Hei
Diversity in Mooncakes
Old School Delights – Tai Thong Bakery
Tanjong Pagar Railway Briyani
Healthtea Bubbletea
The Art of Youtiao
Ong Lai: What Makes a Good Pineapple Tart?
Mr Black’s Roasted Chestnut Stall
Keeping The Fires Burning At Shashlik
Cheat Day Pancake
I Like My Durians Cold
Egg Cakes, the Traditional Way
Uncle Boo’s Kampong Carrot Cake
Kue Lapis, The Cake With 20 Layers
When East Meets West, All In A Dish
Singapore Breakfast Foods: Rice Noodle Rolls
Singapore’s Wackiest Pratas
Singapore’s Cult Favourite ‘UFO’ Meat Puff
Cooking with Dad: A Cantonese New Year
Cooking with Mum: Taiwanese Ginger Duck
For 43 Years, Customers DIY Their Popiah At This Hokkien Restaurant
This Home Kitchen Serves Indian Muslim Dishes You Might’ve Never Heard Of
Cantonese-Style Home Cooking with chef Sam | OGS Field Trip
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Reinventing Singapore’s Favourite Kaya In A 3-Course Meal
Producer bakes Basque Burnt Cheesecake | OGS Field Trip
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Meatless Satay, Otah and Bak Kut Teh?
Sponsored
Keeping A Family’s Mee Rebus Tradition Alive
Chendol From Scratch
Teh Tarik-ing for Jurong to Japan
Sponsored
3 Stalls, 2 BFFs, 1 Hawker Centre
Making Noodles With One Hand
You’re The Carrot To My Cake – Carrot Cubes
A Day with Grandma Leong, The 90-year-old Hawker Legend
Sponsored
Fish Soup with Good Looks
The Four Heavenly Kings Of Singapore
What’s So Special About This Wonton Noodles?
Chilled Chicken Rice, Anyone?
Traditional Hainanese Curry Png
A Mother-Daughter Prata Flipping Duo
Brain, Spice and Everything Nice
Pizza Workshops at a Hawker Center, Anyone?
Handmade Noodles in the Colours of a Rainbow
Coconut Soup? Not quite!
Sponsored
OGS Presents: Let’s Eat
Midnight Secrets of Tau Huay
The Cheng Tng (literally clear soup) With 11 Ingredients
Serangoon Gardens Bakery
Sponsored
What Do You Know About Teochew Porridge?
Hokkien-styled Bak Kut Teh
One of Singapore’s Last Oyster Cake Makers
Sponsored