HOME IN FOCUS
For the love of bak kwa
It's hot, painstaking work - and former butcher Ong Geok Hoo does it all himself
Sign up now: Get ST's newsletters delivered to your inbox
The rich, smoky aroma of barbecued meat wafts from a small shop as I turn a corner in Geylang Road on a sunny weekday afternoon.
The smell makes me think of Chinese New Year, except it is late November.
