Here are some highlights on The Straits Times' food website - ST Food, straitstimesfood.com
VIDEO: CNY SNACK ATTACK
Follow me as I hunt down some of the tastiest Chinese New Year treats in town in the first of a series of short videos that ST Food will be rolling out in the lead up to the Year of the Dog.
Last week, I went to Old Seng Choong, a two-year-old online business that set up its first brick-and-mortar shop at The Central in Clarke Quay earlier this month.
The shop is a tribute to its baker-owner Daniel Tay's parents, who ran the now-defunct Seng Choong Confectionery in Marine Parade for 31 years until it closed in 1996.
There, I tasted 15 different snacks, from salted egg fish skin and bak kut teh in a biscuit, to hae bee hiam pineapple tarts and putu mayam cookies.
Watch the video to find out my top five picks, which include fragrant cereal prawn cookies so addictive that you will not be able to stop at one.
Each year, Chinese restaurants outdo one another with yusheng in novel shapes and flavours.
This year, there are plenty of canine-shaped yusheng to be had. Think yusheng that resemble poodles and hounds. Where to eat dog-shaped yusheng: http://str.sg/oUAv
BUTTER TART RECIPE
Would you eat a butter tart?
The tart, which is said to have its roots in Ontario, Canada, is essentially a pastry shell filled with a mixture of brown sugar, butter and egg.
There are many variations to the tart - the filling can be runny or firm, and also contain ingredients such as raisins, coconut and chocolate chips.
Follow The New York Times' recipe for this sweet treat. Butter tart recipe: http://str.sg/o3uD
ST Food features stories from ST, its sister publications as well as regional and international publications. There are also videos and recipes. Keep abreast of what ST's food writers and other gourmands have been eating in the social media section. Use the handy search tool located at the top of the page to navigate the site for ideas on where to eat and what to cook.
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