Latest news with #KengEngKeeSeafood
Pink Villa
17-05-2025
- Entertainment
- Pink Villa
BTS' Jin's Don't Say You Love Me MV locations: Exploring majestic spots that perfectly capture essence of Echo's title track
BTS' Jin, the beloved eldest member of the global K-pop sensation, is back with a track that hits right in the feels. Don't Say You Love Me, the lead single from his second solo mini-album, Echo (released on May 16, 2025), tells a tender story of love, heartbreak, and quiet goodbyes. The song has already received waves of love from fans, but it's not just Jin's vocals and heartfelt lyrics that have people talking. It's the dreamy, cinematic music video set across some of Singapore's most breathtaking spots that grabbed attention. From bittersweet rooftop scenes to emotional moments on bridges and walkways, every frame feels like a memory frozen in time. There's one scene where BTS' Jin runs across a bridge under the golden hour sky and another where he locks eyes with actress Shin Se Kyung in a chance encounter — raw, real, and beautifully shot. If you found yourself wondering, 'Where was that filmed?' — we've got you. Here's your romantic map through every iconic location featured in the MV. Let's take the walk together. 1. Goldhill Plaza Don't Say You Love Me kicks off with Jin standing on the rooftop of Goldhill Plaza, looking out over the busy city. It's the perfect way to show that quiet, lonely feeling when you're missing someone. BTS' Jin 's expression hits deep, and the city view adds that nostalgic, love-lost vibe. 2. Marina Bay Residences A big part of the MV shows Jin inside Marina Bay Residences, reading a letter from someone he loves. The clean, modern look of the apartment matches the mood of the song. Huge windows show off the Marina Bay skyline, making the scene feel even more emotional. It's all about love, loss, and memories. 3. National Gallery Singapore The National Gallery Singapore serves as a pivotal setting in Don't Say You Love Me. BTS' Jin and actress Shin Se Kyung's characters cross paths within the gallery's grand halls, symbolizing the change of their destinies. The museum's blend of classical and contemporary architecture provides a timeless backdrop. Even one of the posters of Don't Say You Love Me has a scene from the MV. The Lower Link Bridge, with its elegant design, features prominently in their encounter. 4. Keng Eng Kee Seafood In a short but sweet scene, Shin Se Kyung is seen eating at Keng Eng Kee Seafood, a famous spot in Bukit Merah. It's a chill, local place that feels real and warm. This part of the MV shows the happy, simple moments between the couple, full of love and future hopes. 5. Emerald Hill Emerald Hill gives a pretty vibe in the MV with its old-school charm and bright, colorful buildings. It feels like a throwback to good memories and past love. The soft golden light in the evening makes it feel warm but a little sad, like you're missing someone special. 6. Gardens by the Bay The Supertree Grove and Cloud Forest at Gardens by the Bay look straight out of a sci-fi movie — dreamy and cool. Jin and Shin Se Kyung walk through this space like they're stuck between the past and the future. It's all about nature meeting tech, just like their love — complicated but real. 7. Singapore Flyer The Singapore Flyer shows up in the MV as a big symbol of dreams and distance. When BTS' Jin looks out from the capsule, it feels like he's thinking about everything he's lost and what could've been. The city below looks huge, just like his emotions — far away, deep, and kind of lonely. 8. Anderson Bridge Anderson Bridge brings an old-school, romantic vibe to the MV. With its pretty lights and chill riverside feel, it makes the scene look straight out of a movie. The bridge feels like a turning point — like something big is changing between Jin and his lady love. It's where emotions shift. 9. Marina Bay Marina Bay brings all the big city vibes — tall buildings, bright lights, and that fast-paced energy. Don't Say You Love Me shows how Jin's feelings play out in the middle of a busy world. The glowing skyline at night matches the emotional ups and downs of love in today's fast-moving life. Well, BTS' Jin has a gift for turning music videos into unforgettable experiences, and he's done it again. His newest track, Don't Say You Love Me, didn't just climb to the No. 1 spot — it owned it. While the lyrics tug at your heartstrings, it's the stunning visuals and carefully chosen locations that truly elevate the story. From quiet heartbreaks to soft, cozy moments spent side by side, every scene feels like a love letter to memories that almost were. Singapore becomes more than just a backdrop — it feels like a character. Each spot adds emotion, depth, and a touch of magic to an already moving track. Simply put, the locations are breathtaking—and perfect for BTS' Jin.
CNN
27-01-2025
- Lifestyle
- CNN
A food fight with chopsticks? How the ‘prosperity toss' became one of Lunar New Year's most fun culinary traditions
Anyone not familiar with the 'prosperity toss,' a beloved Lunar New Year culinary tradition, could be forgiven for thinking they've just walked in on the world's strangest food fight. It is, admittedly, an unusual scene. As a tablecloth is laid, diners stand around the table, hovering close, chopsticks gripped tightly in their hands. As each ingredient is added to a plate, auspicious words are chanted — first come the vegetables, then the slices of raw fish, followed by the dressing and, finally, garnishes such as nuts or wonton crisps. Everyone then digs into the salad at once, tossing the ingredients higher and higher while shouting louder and louder — all in the hopes of bringing good fortune for the coming year. 'Some of the most popular auspicious phrases include Huat ah! (meaning prosperity), Xin nian kuai le! (Happy New Year), and Da ji da li! (great luck and great fortune),' says Paul Liew, third-generation owner of Keng Eng Kee Seafood (KEK), a Michelin Guide-recommended no-frills food stall in Singapore that serves a wide range of delicious home-style Chinese dishes. 'The higher the toss, the more blessings you're wishing for. But it's more about the spirit of the celebration than a competition.' The prosperity toss, also known as yusheng/yee sang (translated as raw fish) or lou sang/lo hei (stir up), is incredibly popular in Singapore and Malaysia. Both claim to have invented the modern version of this tradition. The truth remains murky. 'The prosperity toss, or yusheng, is a dish that's closely associated with Lunar New Year celebrations here in Singapore,' says Liew. 'The Singapore version of yusheng, which I had read and been told, originated in the 1960s in Singapore, by the four chefs of Chinese cuisine during that era, known as the 'Four Heavenly Kings.' ' These four prominent Chinese chefs — Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui — are credited with establishing Cantonese cuisine in Singapore in the 1960s and 1970s. It's said that they decided to add seven kinds of colorful chopped vegetables as well as a sweet and sour plum and tangerine sauce to raw slices of fish — a traditional delicacy brought over from China with the diaspora — to create the prosperity toss that's known and loved today. In Malaysia, meanwhile, many people claim the dish was invented by chefs, inspired by traditional fish noodles, at a restaurant called Loke Ching Kee in Seremban City in the 1940s. 'From what I believe, the dish comes from the Cantonese people in Malaysia,' says Aaron Khor, head chef and co-founder of Fifty Tales, a Malaysian Chinese restaurant that serves homemade noodles during the day and modern/casual Malaysian-Chinese cuisine at night. 'Usually served in big banquet restaurants, lou sang is enjoyed with a large group of people, usually 10 or more.' That these two Singaporean and Malaysian chefs don't agree on the origin of the prosperity toss will come as little surprise to those familiar with both nations' passion for food. The pair met at an event in Bangkok in 2024 and immediately clicked, as both of their restaurants specialize in Chinese comfort cuisine. Yet, when it comes to the origins of the prosperity toss, neither will back down. 'It's a fun topic that often sparks friendly debates among foodies from both countries,' says Liew. 'While there are different claims, I personally believe that the modern version of the prosperity toss as we know it today was popularized here in Singapore.' Khor adds that such debates aren't unusual, and it's all good-natured. 'It is the same question as things like rendang, laksa and many other dishes that both Singapore and Malaysia share,' he says. 'While it does matter to know where it originated, it's also (important) to remember that both countries were once a single country and are located next to each other. (The debate) will never end in my opinion. And personally, it's exciting to see how both countries have different ways of doing things.' Liew agrees. 'What's more important is how it's celebrated and enjoyed by people today. It's the shared experience that matters most,' he adds. While prosperity toss is customarily served on the seventh day of the Lunar New Year, also known as 'The People's Birthday' (or Renri), many festival revelers toss their plate of vegetables and raw fish slices whenever they have a chance over the holiday period. Liew says that his father first introduced Yusheng to KEK's menu in Singapore in the 1990s. Their version has evolved over time, but the core ingredients remain — thinly sliced raw fish with shredded vegetables such as carrots and turnips, and a range of condiments such as jellyfish, preserved ginger, peanuts and sesame seeds. But the secret to a good toss lies in the sauce, and most restaurants have their own in-house recipe. 'A good prosperity toss is all about balance between the textures of the vegetables, the crunchiness of the peanuts, and the amount of yusheng sauce (which is produced in our kitchen),' he says. Liew, who manages the front-of-house with his family while his brother Wayne Liew helms the kitchen, says the tossing part isn't just for fun, but flavor as well. A good toss allows the shredded vegetables to release their moisture, which binds well with the sauce. Meanwhile, Khor says his young restaurant — co-founded with his two friends Aaron Phua and Bimmy Soh — started serving prosperity toss during last year's Lunar New Year period. Named 'Fifty Tales Yee Sang,' it's made with fresh vegetables such as radishes, carrots, white turnips, cucumbers, red cabbage, pickles and fried yam, then topped with an in-house sauce of salted calamansi (a type of citrus fruit), guava, five spice and plum. 'Last year, we did the yee sang with cured raw snapper. This year, we've taken things up a notch by serving it with abalone,' says Khor. These days, it's being served far beyond Malaysia and Singapore Chinese restaurants around the world — from San Francisco to Hong Kong — have started embracing the trend and offer their own versions of the prosperity toss during Lunar New Year. For instance, Hong Kong-Canadian chef Susur Lee serves Singapore slaw, inspired by the prosperity toss, all year round at his restaurant in Toronto. It's one of the most iconic dishes on his menu. His version comprises two dozen ingredients, including deep-fried taro noodles, fried vermicelli, perilla leaves and a fruity dressing. Nowadays, the prosperity toss continues to be an extremely significant ritual for Lunar New Year in Singapore and Malaysia, with both chefs saying the tradition remains popular among younger generations, too. 'Without it to begin the meal, we wouldn't be celebrating Chinese New Year,' says Khor. 'Every gathering, every dinner with our families during this festive season must include the prosperity toss.' So what's his personal record? The chef says he once ate three prosperity tosses in a single day. 'I mean I like salads, but not that many,' Khor says with a laugh. Liew is also quick to stress that it's so much more than just a dish. 'It's a ritual that brings people together, symbolizing unity… and the welcoming of a fresh start,' he says. Even his father, known for his stern and serious demeanor, joins in the messy tradition. 'It's something that's very important to him, even if he didn't show it in a loud way,' Liew says. 'He would join in, though he'd definitely be a bit more reserved with his tossing… I think I see him get more animated with the grandkids around (nowadays). The tossing is such a joyful tradition, and it brings out a different side of everyone, no matter how serious they are.' The only downside to this joyous food fight? The cleanup. 'It can get pretty messy, especially if there are a lot of people at the table,' says Liew, laughing. 'The ingredients can go flying, and sometimes there's a bit of a scramble to make sure everyone gets involved. These ingredients may even be found on ceiling fans at the end of our meal service. 'But that's part of the fun. The higher you toss, the greater the fortune, so it's always a good laugh to see who can toss their ingredients the highest. It's all in good spirits, of course.'
CNN
27-01-2025
- Lifestyle
- CNN
A food fight with chopsticks? How the ‘prosperity toss' became one of Lunar New Year's most fun culinary traditions
Anyone not familiar with the 'prosperity toss,' a beloved Lunar New Year culinary tradition, could be forgiven for thinking they've just walked in on the world's strangest food fight. It is, admittedly, an unusual scene. As a tablecloth is laid, diners stand around the table, hovering close, chopsticks gripped tightly in their hands. As each ingredient is added to a plate, auspicious words are chanted — first come the vegetables, then the slices of raw fish, followed by the dressing and, finally, garnishes such as nuts or wonton crisps. Everyone then digs into the salad at once, tossing the ingredients higher and higher while shouting louder and louder — all in the hopes of bringing good fortune for the coming year. 'Some of the most popular auspicious phrases include Huat ah! (meaning prosperity), Xin nian kuai le! (Happy New Year), and Da ji da li! (great luck and great fortune),' says Paul Liew, third-generation owner of Keng Eng Kee Seafood (KEK), a Michelin Guide-recommended no-frills food stall in Singapore that serves a wide range of delicious home-style Chinese dishes. 'The higher the toss, the more blessings you're wishing for. But it's more about the spirit of the celebration than a competition.' The prosperity toss, also known as yusheng/yee sang (translated as raw fish) or lou sang/lo hei (stir up), is incredibly popular in Singapore and Malaysia. Both claim to have invented the modern version of this tradition. The truth remains murky. 'The prosperity toss, or yusheng, is a dish that's closely associated with Lunar New Year celebrations here in Singapore,' says Liew. 'The Singapore version of yusheng, which I had read and been told, originated in the 1960s in Singapore, by the four chefs of Chinese cuisine during that era, known as the 'Four Heavenly Kings.' ' These four prominent Chinese chefs — Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui — are credited with establishing Cantonese cuisine in Singapore in the 1960s and 1970s. It's said that they decided to add seven kinds of colorful chopped vegetables as well as a sweet and sour plum and tangerine sauce to raw slices of fish — a traditional delicacy brought over from China with the diaspora — to create the prosperity toss that's known and loved today. In Malaysia, meanwhile, many people claim the dish was invented by chefs, inspired by traditional fish noodles, at a restaurant called Loke Ching Kee in Seremban City in the 1940s. 'From what I believe, the dish comes from the Cantonese people in Malaysia,' says Aaron Khor, head chef and co-founder of Fifty Tales, a Malaysian Chinese restaurant that serves homemade noodles during the day and modern/casual Malaysian-Chinese cuisine at night. 'Usually served in big banquet restaurants, lou sang is enjoyed with a large group of people, usually 10 or more.' That these two Singaporean and Malaysian chefs don't agree on the origin of the prosperity toss will come as little surprise to those familiar with both nations' passion for food. The pair met at an event in Bangkok in 2024 and immediately clicked, as both of their restaurants specialize in Chinese comfort cuisine. Yet, when it comes to the origins of the prosperity toss, neither will back down. 'It's a fun topic that often sparks friendly debates among foodies from both countries,' says Liew. 'While there are different claims, I personally believe that the modern version of the prosperity toss as we know it today was popularized here in Singapore.' Khor adds that such debates aren't unusual, and it's all good-natured. 'It is the same question as things like rendang, laksa and many other dishes that both Singapore and Malaysia share,' he says. 'While it does matter to know where it originated, it's also (important) to remember that both countries were once a single country and are located next to each other. (The debate) will never end in my opinion. And personally, it's exciting to see how both countries have different ways of doing things.' Liew agrees. 'What's more important is how it's celebrated and enjoyed by people today. It's the shared experience that matters most,' he adds. While prosperity toss is customarily served on the seventh day of the Lunar New Year, also known as 'The People's Birthday' (or Renri), many festival revelers toss their plate of vegetables and raw fish slices whenever they have a chance over the holiday period. Liew says that his father first introduced Yusheng to KEK's menu in Singapore in the 1990s. Their version has evolved over time, but the core ingredients remain — thinly sliced raw fish with shredded vegetables such as carrots and turnips, and a range of condiments such as jellyfish, preserved ginger, peanuts and sesame seeds. But the secret to a good toss lies in the sauce, and most restaurants have their own in-house recipe. 'A good prosperity toss is all about balance between the textures of the vegetables, the crunchiness of the peanuts, and the amount of yusheng sauce (which is produced in our kitchen),' he says. Liew, who manages the front-of-house with his family while his brother Wayne Liew helms the kitchen, says the tossing part isn't just for fun, but flavor as well. A good toss allows the shredded vegetables to release their moisture, which binds well with the sauce. Meanwhile, Khor says his young restaurant — co-founded with his two friends Aaron Phua and Bimmy Soh — started serving prosperity toss during last year's Lunar New Year period. Named 'Fifty Tales Yee Sang,' it's made with fresh vegetables such as radishes, carrots, white turnips, cucumbers, red cabbage, pickles and fried yam, then topped with an in-house sauce of salted calamansi (a type of citrus fruit), guava, five spice and plum. 'Last year, we did the yee sang with cured raw snapper. This year, we've taken things up a notch by serving it with abalone,' says Khor. These days, it's being served far beyond Malaysia and Singapore Chinese restaurants around the world — from San Francisco to Hong Kong — have started embracing the trend and offer their own versions of the prosperity toss during Lunar New Year. For instance, Hong Kong-Canadian chef Susur Lee serves Singapore slaw, inspired by the prosperity toss, all year round at his restaurant in Toronto. It's one of the most iconic dishes on his menu. His version comprises two dozen ingredients, including deep-fried taro noodles, fried vermicelli, perilla leaves and a fruity dressing. Nowadays, the prosperity toss continues to be an extremely significant ritual for Lunar New Year in Singapore and Malaysia, with both chefs saying the tradition remains popular among younger generations, too. 'Without it to begin the meal, we wouldn't be celebrating Chinese New Year,' says Khor. 'Every gathering, every dinner with our families during this festive season must include the prosperity toss.' So what's his personal record? The chef says he once ate three prosperity tosses in a single day. 'I mean I like salads, but not that many,' Khor says with a laugh. Liew is also quick to stress that it's so much more than just a dish. 'It's a ritual that brings people together, symbolizing unity… and the welcoming of a fresh start,' he says. Even his father, known for his stern and serious demeanor, joins in the messy tradition. 'It's something that's very important to him, even if he didn't show it in a loud way,' Liew says. 'He would join in, though he'd definitely be a bit more reserved with his tossing… I think I see him get more animated with the grandkids around (nowadays). The tossing is such a joyful tradition, and it brings out a different side of everyone, no matter how serious they are.' The only downside to this joyous food fight? The cleanup. 'It can get pretty messy, especially if there are a lot of people at the table,' says Liew, laughing. 'The ingredients can go flying, and sometimes there's a bit of a scramble to make sure everyone gets involved. These ingredients may even be found on ceiling fans at the end of our meal service. 'But that's part of the fun. The higher you toss, the greater the fortune, so it's always a good laugh to see who can toss their ingredients the highest. It's all in good spirits, of course.'
CNN
27-01-2025
- Lifestyle
- CNN
A food fight with chopsticks? How the ‘prosperity toss' became one of Lunar New Year's most fun culinary traditions
Anyone not familiar with the 'prosperity toss,' a beloved Lunar New Year culinary tradition, could be forgiven for thinking they've just walked in on the world's strangest food fight. It is, admittedly, an unusual scene. As a tablecloth is laid, diners stand around the table, hovering close, chopsticks gripped tightly in their hands. As each ingredient is added to a plate, auspicious words are chanted — first come the vegetables, then the slices of raw fish, followed by the dressing and, finally, garnishes such as nuts or wonton crisps. Everyone then digs into the salad at once, tossing the ingredients higher and higher while shouting louder and louder — all in the hopes of bringing good fortune for the coming year. 'Some of the most popular auspicious phrases include Huat ah! (meaning prosperity), Xin nian kuai le! (Happy New Year), and Da ji da li! (great luck and great fortune),' says Paul Liew, third-generation owner of Keng Eng Kee Seafood (KEK), a Michelin Guide-recommended no-frills food stall in Singapore that serves a wide range of delicious home-style Chinese dishes. 'The higher the toss, the more blessings you're wishing for. But it's more about the spirit of the celebration than a competition.' The prosperity toss, also known as yusheng/yee sang (translated as raw fish) or lou sang/lo hei (stir up), is incredibly popular in Singapore and Malaysia. Both claim to have invented the modern version of this tradition. The truth remains murky. 'The prosperity toss, or yusheng, is a dish that's closely associated with Lunar New Year celebrations here in Singapore,' says Liew. 'The Singapore version of yusheng, which I had read and been told, originated in the 1960s in Singapore, by the four chefs of Chinese cuisine during that era, known as the 'Four Heavenly Kings.' ' These four prominent Chinese chefs — Sin Leong, Hooi Kok Wai, Tham Yui Kai and Lau Yoke Pui — are credited with establishing Cantonese cuisine in Singapore in the 1960s and 1970s. It's said that they decided to add seven kinds of colorful chopped vegetables as well as a sweet and sour plum and tangerine sauce to raw slices of fish — a traditional delicacy brought over from China with the diaspora — to create the prosperity toss that's known and loved today. In Malaysia, meanwhile, many people claim the dish was invented by chefs, inspired by traditional fish noodles, at a restaurant called Loke Ching Kee in Seremban City in the 1940s. 'From what I believe, the dish comes from the Cantonese people in Malaysia,' says Aaron Khor, head chef and co-founder of Fifty Tales, a Malaysian Chinese restaurant that serves homemade noodles during the day and modern/casual Malaysian-Chinese cuisine at night. 'Usually served in big banquet restaurants, lou sang is enjoyed with a large group of people, usually 10 or more.' That these two Singaporean and Malaysian chefs don't agree on the origin of the prosperity toss will come as little surprise to those familiar with both nations' passion for food. The pair met at an event in Bangkok in 2024 and immediately clicked, as both of their restaurants specialize in Chinese comfort cuisine. Yet, when it comes to the origins of the prosperity toss, neither will back down. 'It's a fun topic that often sparks friendly debates among foodies from both countries,' says Liew. 'While there are different claims, I personally believe that the modern version of the prosperity toss as we know it today was popularized here in Singapore.' Khor adds that such debates aren't unusual, and it's all good-natured. 'It is the same question as things like rendang, laksa and many other dishes that both Singapore and Malaysia share,' he says. 'While it does matter to know where it originated, it's also (important) to remember that both countries were once a single country and are located next to each other. (The debate) will never end in my opinion. And personally, it's exciting to see how both countries have different ways of doing things.' Liew agrees. 'What's more important is how it's celebrated and enjoyed by people today. It's the shared experience that matters most,' he adds. While prosperity toss is customarily served on the seventh day of the Lunar New Year, also known as 'The People's Birthday' (or Renri), many festival revelers toss their plate of vegetables and raw fish slices whenever they have a chance over the holiday period. Liew says that his father first introduced Yusheng to KEK's menu in Singapore in the 1990s. Their version has evolved over time, but the core ingredients remain — thinly sliced raw fish with shredded vegetables such as carrots and turnips, and a range of condiments such as jellyfish, preserved ginger, peanuts and sesame seeds. But the secret to a good toss lies in the sauce, and most restaurants have their own in-house recipe. 'A good prosperity toss is all about balance between the textures of the vegetables, the crunchiness of the peanuts, and the amount of yusheng sauce (which is produced in our kitchen),' he says. Liew, who manages the front-of-house with his family while his brother Wayne Liew helms the kitchen, says the tossing part isn't just for fun, but flavor as well. A good toss allows the shredded vegetables to release their moisture, which binds well with the sauce. Meanwhile, Khor says his young restaurant — co-founded with his two friends Aaron Phua and Bimmy Soh — started serving prosperity toss during last year's Lunar New Year period. Named 'Fifty Tales Yee Sang,' it's made with fresh vegetables such as radishes, carrots, white turnips, cucumbers, red cabbage, pickles and fried yam, then topped with an in-house sauce of salted calamansi (a type of citrus fruit), guava, five spice and plum. 'Last year, we did the yee sang with cured raw snapper. This year, we've taken things up a notch by serving it with abalone,' says Khor. These days, it's being served far beyond Malaysia and Singapore Chinese restaurants around the world — from San Francisco to Hong Kong — have started embracing the trend and offer their own versions of the prosperity toss during Lunar New Year. For instance, Hong Kong-Canadian chef Susur Lee serves Singapore slaw, inspired by the prosperity toss, all year round at his restaurant in Toronto. It's one of the most iconic dishes on his menu. His version comprises two dozen ingredients, including deep-fried taro noodles, fried vermicelli, perilla leaves and a fruity dressing. Nowadays, the prosperity toss continues to be an extremely significant ritual for Lunar New Year in Singapore and Malaysia, with both chefs saying the tradition remains popular among younger generations, too. 'Without it to begin the meal, we wouldn't be celebrating Chinese New Year,' says Khor. 'Every gathering, every dinner with our families during this festive season must include the prosperity toss.' So what's his personal record? The chef says he once ate three prosperity tosses in a single day. 'I mean I like salads, but not that many,' Khor says with a laugh. Liew is also quick to stress that it's so much more than just a dish. 'It's a ritual that brings people together, symbolizing unity… and the welcoming of a fresh start,' he says. Even his father, known for his stern and serious demeanor, joins in the messy tradition. 'It's something that's very important to him, even if he didn't show it in a loud way,' Liew says. 'He would join in, though he'd definitely be a bit more reserved with his tossing… I think I see him get more animated with the grandkids around (nowadays). The tossing is such a joyful tradition, and it brings out a different side of everyone, no matter how serious they are.' The only downside to this joyous food fight? The cleanup. 'It can get pretty messy, especially if there are a lot of people at the table,' says Liew, laughing. 'The ingredients can go flying, and sometimes there's a bit of a scramble to make sure everyone gets involved. These ingredients may even be found on ceiling fans at the end of our meal service. 'But that's part of the fun. The higher you toss, the greater the fortune, so it's always a good laugh to see who can toss their ingredients the highest. It's all in good spirits, of course.'
