Chinese food

Yunnan’s wild mushroom season draws global foragers and food lovers

A wild mushroom and chicken soup hotpot being served in Kunming, in China’s Yunnan province.

Craving Teochew kueh after watching Dear You? Head to these four traditional handmade kueh makers

(Clockwise from top left) Jalan Kukoh Teochew Kueh, Yoon’s Traditional Teochew Kueh, Lai Heng Handmade Teochew Kueh and Yong’s Teochew Kueh.

Monthly Digest

Savour classics and new dishes at Hokkien restaurant Beng Hiang, now at Shangri-La Singapore

Beng Hiang’s menu offers new dishes alongside traditional favourites.

Baying for blood: Pig blood curd back on menus, sold out in supermarkets

Since the authorities approved the import of pig blood curd from one slaughterhouse in Thailand, restaurants have been racing to put it on the menu.

China’s ‘goose leg auntie’ in hot water for using duck meat

As goose legs can cost more than double the price of duck in China, many online accused her of deliberately misleading consumers for profit

Chinese mall turns secret classroom snacking into viral sneak-eating contest

The winner, a man in his 30s, took home a one-gram grain of golden rice worth S$263.

Beijing state banquet sets the table for Trump-Xi diplomacy

Chinese President Xi Jinping and US President Donald Trump at a welcome ceremony at the Great Hall of the People, in Beijing. China has often used the powerful symbolism of food when receiving distinguished foreign visitors.

Teahouse’s dim sum raves aimed at reviving Hong Kong’s appeal

A DJ plays music as customers take photos of dim sums placed on traditional steamers at Lin Heung Lau teahouse in Hong Kong, China, on May 9.

Field Notes from Johor Bahru

What a plate of chee cheong fun reveals about migration in Malaysia

A plate of Chee Cheong Fun dipped in light soy sauce, served with curry sambal cockles and meat toppings in curry sauce. Photo taken at Ming Jii Restaurant, Johor Bahru, on April 1.

China’s brands are remaking S’pore’s food scene, with deep pockets, shifting tastes

(Clockwise from top left) Cold buckwheat noodles from Xita Lao Tai Tai, Chuan Bistro at Chijmes, the buffet spread at JING Hotpot and Grill and Mr Jonathan Ng, Chagee’s APAC director for government and public affairs.

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MDDI (P) 046/10/2025. Published by SPH Media Limited, Co. Regn. No.202120748H. Copyright © 2026 SPH Media Limited. All rights reserved.