SINGAPORE - Many Singaporeans enjoy Malay food at home, hawker stalls and restaurants, but few know the stories behind it.
That is why food historian Khir Johari, 58, set out 11 years ago to document the history and evolution of the food of his forebears.
Already a subscriber? Log in
Read the full story and more at $9.90/month
Get exclusive reports and insights with more than 500 subscriber-only articles every month
ST One Digital
$9.90/month
No contract
ST app access on 1 mobile device
Unlock these benefits
All subscriber-only content on ST app and straitstimes.com
Easy access any time via ST app on 1 mobile device
E-paper with 2-week archive so you won't miss out on content that matters to you