Born in 1962 in Singapore, Aunty Hong grew up in an era where festive treats were a labour of love meant to be shared and enjoyed.
Whether it be frying Keropok over a wok of hot oil or hand-picking choice grains to make the perfect rice dumpling, Aunty Hong would often quip that the long hours spent over the stove were worthwhile upon seeing the smiles that would erupt from the faces around her.
True to her giving spirit, Aunty Hong pays homage to the warmth of food and family. It is an invitation into her kitchen to taste the tradition and heart she puts into her cooks.
We’re sharing her recipes in hopes that it will inspire cherished moments among family and friends, just as it did ours. In the midst of our increasingly isolated lives, may we be reminded that relationships are what truly matter.
Born in 1962 in Singapore, Aunty Hong grew up in an era where festive treats were a labour of love meant to be shared and enjoyed.
Whether it be frying Keropok over a wok of hot oil or hand-picking choice grains to make the perfect rice dumpling, Aunty Hong would often quip that the long hours spent over the stove were worthwhile upon seeing the smiles that would erupt from the faces around her.
True to her giving spirit, Aunty Hong pays homage to the warmth of food and family. It is an invitation into her kitchen to taste the tradition and heart she puts into her cooks.
We’re sharing her recipes in hopes that it will inspire cherished moments among family and friends, just as it did ours. In the midst of our increasingly isolated lives, may we be reminded that relationships are what truly matter.