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Straits Times
5 days ago
- Straits Times
Food Picks: Hearty prawn noodles at East Treasure
SINGAPORE – There have been many times when I work up a big appetite for prawn noodles and head to Da Dong in Joo Chiat Road, only to find that the stall has sold out for the day. Cue teeth gnashing. If only I had known earlier that just a few steps away is East Treasure Specialty Prawn Noodle, part of the Astons group of restaurants. The casual 50-seat eating house opened in 2018 and serves prawn noodles in every permutation – soup, dry, regular prawns, big prawns, with pork ribs or pig tail instead of prawn. Having been there a few times, I would say order the Penang Prawn Noodle Soup ($10.50). The broth has plenty of oomph and is spiked with chilli. Yes, it is a little too spicy for this chilli coward, but I slurp spoonful after spoonful while wiping sweat off my brow. The broth is that good. What also makes eating there worthwhile is the freshness of the prawns, which come with head and tail shell intact. Sucking juices out of the head is one of life's great pleasures. The thin slices of belly pork boast springy fat and the lean parts are not dried out. My second option would be Classic Prawn Noodle Dry ($8.50). The sauce coating the noodles is, again, on the spicier side, but it also makes for compelling eating. Both versions come with lardons, and those cubes of fried pork lard taste fresh and have a satisfying crunch. They are better than any icing on any cake. To pile on more crunch, order a serving of Crispy Pork Tail ($7.80) from East Treasure's selection of ngoh hiang. I would work out extra hard so I can enjoy the crisp skin and tender, gelatinous meat. One day, when I can carve out enough stomach space, I will eat at Da Dong and East Treasure one after another and relish the different styles these purveyors bring to the genre. Where: 328 Joo Chiat Road MRT: Eunos Open: 9am to 9pm daily Info: Call 6247-7545 or go to Check out ST's Food Guide for the latest foodie recommendations in Singapore.
Straits Times
7 days ago
- Business
- Straits Times
Tung Lok second-half profit falls 52.1% amid F&B industry woes
For the full year, Tung Lok sank into the red with a net loss of $1.8 million. PHOTO: LIANHE ZAOBAO FILE SINGAPORE - Tung Lok Restaurants on May 30 posted net profit of $853,000 for its second half ended March, a 52.1 per cent decline from $1.8 million in the year-ago period. This translated to earnings per share of 0.31 cent, a 52.3 per cent fall from 0.65 cent previously. Revenue for the second half was down 8 per cent on the year at $43.6 million, from $47.4 million, amid lower contributions from its catering business and existing outlets as well as the absence of revenue from three outlets. However, this was partly offset by higher revenue from a new outlet that opened in the second half of financial year 2025. For the full year, Tung Lok sank into the red with a net loss of $1.8 million, compared with a $2 million net profit previously. It recorded a loss per share of 0.65 cent, versus 0.75 cent earnings per share previously. The full-year losses came amid a net loss for its first half alongside food and beverage (F&B) industry woes, as the group said it faced headwinds from a subdued economic outlook and softer consumer sentiment. Full-year revenue dropped 8.7 per cent on the year to $82.1 million, from $90 million, driven by lower contributions from its catering business, lower contributions from existing outlets and the loss of revenue contributions from five outlets. No dividend was declared for the financial year. Tung Lok's shares were unchanged at 8.5 cents as at 10.28am on June 2, after the announcement. THE BUSINESS TIMES Check out ST's Food Guide for the latest foodie recommendations in Singapore.
Yahoo
30-01-2025
- Lifestyle
- Yahoo
Meal prepping to save money? A dietitian's tips for meals that don't suck
As the price of just about everything has risen over the past few years, Canadians looking to rein in their spending usually turn to discretionary costs first. For more than half of Canadians, that means dining out less, according to a survey released last year by Ipsos. But it's easier said than done to cut back on restaurant meals, especially for those who have busy schedules. Enter meal prep: a way to make nutritious lunches and dinners ahead of time that you can pop in the office microwave or throw in the oven after a long day. Meal prepping can lower your grocery bill and avoid food waste, but only if it's done properly — otherwise, you could be stuck with meals you dislike for several days in a row or end up throwing out food. It's best to start slow, said Abby Langer, a registered dietitian and owner of Toronto-based Abby Langer Nutrition. One of the biggest mistakes people often make is trying to do too much at once, and they end up wasting food because they haven't figured out how to plan out their meals yet, she said. 'Always look through your calendar beforehand, see when you need meals, and then if you're just starting out, you can say to yourself, 'I will do two meals out of these three,'' she said. While there are plenty of food bloggers posting picture-perfect meals on social media, try not to give in to the pressure of making your own meals perfect, said Langer. 'It's super unhelpful to place expectations on yourself that are based on other people's lifestyles and other people's preferences,' she said. 'You have to figure out what works for you; otherwise it'll never be sustainable.' You might also feel pressured to go out and buy a lot of brand new food storage containers or other items you see people on social media using, added Langer, but take a look at what you have first before going shopping. 'You have to figure out what you want to make, and if you have the tools to make it. It doesn't have to ... be complicated, and it can incorporate certain tools and containers that you already have,' she said. 'It's, again, all about expectations and following what ... works for you, versus what someone on social media is saying you have to do.' Over time, you'll learn that some recipes work better than others for meal prep, said Langer. Meals with sauce tend to do well — she often makes pasta dishes such as lasagna, or marinated tofu with greens and rice. She's also a cheerleader for the 'dense bean salad,' a medley of beans and vegetables that recently went viral on TikTok for its ease of preparation and the fact it actually gets better as it marinates in the fridge for a few days. 'It deserves to go viral,' said Langer. 'It's good for, like, four days. And that I can't say about chicken.' Canada's Food Guide offers tips on meal prepping, starting with making a plan around using what you already have at home to avoid waste, and looking at your schedule for the week to figure out how many meals and snacks you should make. It suggests planning your shopping trip around what's on sale and sticking to a list to avoid overspending. The guide also suggests keeping recipes you like in a binder or on your computer so you can refer back to them. When you're cooking, if you have extra portions, you may be able to pop them in the freezer, said Langer. She often freezes bolognese sauce, lasagna or extra ground meat for an easy meal another day. Langer also suggests keeping raw shrimp, frozen vegetables and pre-made soups in the freezer to make prepping easier and for quick at-home meals. 'I think frozen food has gotten such a bad rap lately and it's completely undeserved,' she said. 'The freezer is your best friend.' The freezer can also help you avoid food waste while saving a few dollars if you keep leftover vegetables or odds and ends that might otherwise be thrown out in a freezer bag, said Langer. 'When you have enough of them, you can make a soup out of them,' she said. 'This can make a huge difference.' Meal prepping also doesn't have to involve taking everything to the finish line every time. You can do some prep work ahead of time such as chopping vegetables or marinating your protein or making what Langer calls 'simple foods,' such as pasta, roasted vegetables and potatoes, rice, raw vegetables for snacking, chicken breasts, pinto beans or tofu to have on hand for later. 'It's about being able to mix and match ingredients so you have options that aren't the same thing every single day,' she explained. This report by The Canadian Press was first published Jan. 30, 2025. Rosa Saba, The Canadian Press Sign in to access your portfolio
Yahoo
06-10-2024
- Health
- Yahoo
Why heart patients have trouble sticking to a healthy diet, and 3 things that help them eat better
Cardiovascular disease remains a leading cause of death worldwide, and managing it effectively requires more than just medical intervention: what you eat plays a crucial role in your heart's health. For cardiac patients, following nutritional recommendations isn't just a suggestion; it's a lifeline. A heart-healthy diet can help control risk factors like high blood pressure, cholesterol levels and obesity, all of which are key contributors to heart disease. A healthy diet will help you prevent new heart problems, which is called secondary prevention, and it will help improve functional capacity and quality of life, giving you more independence for daily activities. But for many patients, adhering to these dietary guidelines can be a significant challenge even while they are in a cardiac rehabilitation program. This is especially challenging for those who live in low-resourced settings (areas or communities with few resources and little support for health and wellness). Cardiac rehab is an interdisciplinary approach focused on interventions for secondary prevention and improving cardiovascular prognosis, to reduce the global impact of cardiovascular disease. We recently conducted a study aimed at understanding the barriers and facilitators that low-resourced patients face when trying to follow nutritional recommendations in cardiac rehab. The findings underscore how critical, yet complex, it is for patients to maintain a heart-healthy diet. The results of this study are not just informative — they are a call to action for health-care providers, policymakers and communities alike. The cost of healthy eating One of the primary barriers we identified is the cost of healthy foods. Many heart-healthy foods — like fresh fruits, vegetables, and lean proteins — can be expensive, especially for individuals or families living on a tight budget. In low-income areas, access to these foods is often limited, with more affordable but less healthy options readily available. This economic reality makes it difficult for patients to consistently choose foods that support their heart health. In the last few years the cost of healthy food in Canada, a high-income setting, has been rising due to high food inflation. Despite that, the current Canada's Food Guide is less expensive for adults to follow compared to the previous ones. Another significant barrier is the complexity of nutritional information. Patients are often bombarded with a wealth of dietary guidelines, which can be confusing and overwhelming. Without proper guidance, including education and individualization, it's easy for someone to feel lost or discouraged, particularly if they lack basic nutritional knowledge. This can lead to frustration and, ultimately, poor adherence to dietary recommendations. Cultural factors also play a role. In many cases, traditional diets may not align with the standard dietary guidelines recommended for heart health. Patients may find it challenging to adapt their eating habits without feeling like they are losing an important part of their cultural identity. This disconnect can make it even harder for patients to stick to a heart-healthy diet. Empowering patients to eat better Despite these challenges, our study also highlighted several facilitators that can make a significant difference. One of the most effective is community support. Programs that provide affordable access to healthy foods, like food banks or community gardens, can help alleviate some of the financial pressures. Additionally, accessible information sources that break down complex nutritional advice into simple, actionable steps can empower patients to make healthier choices. Importantly, incorporating culturally relevant foods into dietary plans can make the transition to a heart-healthy diet more manageable and acceptable. When patients see that their traditional foods can be part of their diet, they are more likely to embrace and maintain the recommended changes. Our findings emphasize the importance of a tailored approach to nutritional guidance in cardiac rehab, especially for low-resourced patients. It's not enough to simply tell patients what to eat — health-care providers need to listen and understand the unique challenges patients face and provide practical, sustainable solutions. This means working closely with patients, offering personalized advice that considers their financial situation, providing access to resources and considering cultural preferences. Making heart-healthy diets accessible The implications of our research extend beyond individual patient care. They highlight the need for systemic changes that make healthy eating more accessible for everyone. This could include policies that subsidize healthy foods, increase the availability of fresh produce in underserved areas or create educational programs that are accessible to all. Following nutritional recommendations is vital for managing cardiovascular disease, but it's not always easy, especially for those with limited resources. Identifying and addressing the specific barriers these patients face can help them make lasting, positive changes to their diet and, ultimately, their heart health. This research underscores the need for a more equitable approach to health care, one that ensures all patients have the support they need to live healthier, longer lives. This article is republished from The Conversation, a nonprofit, independent news organisation bringing you facts and trustworthy analysis to help you make sense of our complex world. It was written by: Gabriela Ghisi, University of Toronto and Camila Kümmel Duarte, Universidade Federal de Minas Gerais (UFMG) Heart health is dependent on knowledge: Global study reveals what information cardiac patients need to thrive Cardiac rehab is a proven but underused therapy in women, but tailored resources aim to change that High food prices could have negative long-term health effects on Canadians The authors do not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and have disclosed no relevant affiliations beyond their academic appointment.
