Latest news with #SongFaBakKutTeh
AsiaOne
23-05-2025
- Entertainment
- AsiaOne
Bak kut teh or laksa? Uniqlo's latest drop features Singapore food-inspired collection, Lifestyle News
If you're a Uniqlo fan looking to spice up your wardrobe, it might be time to go beyond the usual (and maybe overdone) Airism oversized T-shirt. The Japanese fashion brand is looking to serve with its latest UTime! collection. This series pays homage to Singapore's rich food heritage, and features quirky and colourful designs by local artists Tiffany Lovage and Kenneth Seow. These tees are available from Friday (May 23) onwards at Uniqlo's Orchard Central Global Flagship, Jewel Changi Airport, VivoCity and Ion Orchard stores only. View this post on Instagram A post shared by UNIQLO Singapore (@uniqlosg) Known for their whimsical and distinct style, artists Tiffany and Kenneth have created five unique designs inspired by beloved local dishes such as 328 Katong Laksa, Song Fa Bak Kut Teh, Hainanese Chicken Rice, Chilli Crab and Kaya Butter Toast Set. The collection has also gotten the stamp of approval from some of the people behind these local favourites, such as 328 Katong Laksa founder Lim Lucy. View this post on Instagram A post shared by UNIQLO Singapore (@uniqlosg) Those with a love for bak kut teh will be in for a treat as well. Purchase the Uniqlo x Song Fa UTime! T-shirt in-store and you'll receive a free pack of Song Fa Bak Kut Teh spices. This offer is valid while stocks last. [[nid:715888]] amierul@
AsiaOne
05-05-2025
- Entertainment
- AsiaOne
Taiwanese actress Cheryl Yang visits Singapore, goes on gastronomic tour, Entertainment News
When in Rome, do as the Romans do. But when in Singapore, Taiwanese actress Cheryl Yang ate as Singaporeans did. [embed] In an Instagram Reel posted on May 1, the 47-year-old showcased her gastronomic journey while in the country. First up was Song Fa Bak Kut Teh, followed by a classic ice-cream sandwich from a cart along Orchard Road. "This is cake and this is chocolate (chip) ice cream. I've never had this before, let's try," she declared in the video. At another restaurant, Cheryl ate the classic chilli crab, which she found to be "very spicy". She had it with rice before soaking up the gravy with mantou. Cheryl also had a burger and milkshake from Shake Shack at what appeared to be Jewel Changi Airport. She said that it was her favourite burger brand from when she visited the US, and that she liked it despite not enjoying Western food much. [embed] Cheryl was in Singapore for a Cartier event in April, which was also attended by South Korean actor Byeon Woo-seok, Chinese actor Bai Jingting and British actress Gemma Chan. [embed] Local actresses Fann Wong, Carrie Wong, Tasha Low and Chantalle Ng were also in attendance. [[nid:717704]] drimac@ No part of this article can be reproduced without permission from AsiaOne.
New Paper
22-04-2025
- Business
- New Paper
Brewing new love for bak kut teh at Singapore HeritageFest 2025
Two of Singapore's enduring heritage brands are joining forces to elevate the profile of a local classic dish - bak kut teh, "meat bone tea" or pork rib soup. Song Fa Bak Kut Teh and tea merchant Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest (SHF) 2025. Titled "A Tasting Journey through the History of Bak Kut Teh with Song Fa and Pek Sin Choon", the interactive sessions will run on May 7, 9, and 16 at Song Fa's outlet at Velocity@Novena Square from 3pm to 5.30pm. Participants will explore the rich history and evolving tastes of bak kut teh, and discover how both brands have adapted to Singapore's dynamic food scene. There will be guided tea pairings with Song Fa's signature dishes and hands-on tea brewing experiences. For a special fee of $20, attendees will enjoy a full meal, tea and exclusive giveaways. Song Fa founder Yeo Eng Song, 77, started his business in 1969 as a humble pushcart hawker along the former Johor Road. He named it Song Fa after his own name and the Chinese word for "prosperity". The chain of 14 Song Fa outlets is now managed by his three children, including Ms Diana Yeo, 47. While traditional bak kut teh is lean and tough, Song Fa's pork ribs are "fall off the bone" now to cater to evolving taste and attract younger customers, said Ms Yeo. Song Fa also worked with Pek Sin Choon owner Kenry Peh to curate the King's Garden tea in 2018 - an in-house special brew, which can be either hot or cold, to wow modern palettes. Bak kut teh and Nanyang tea are inseparable, said Ms Yeo. Taxi drivers and business merchants who used to have the dish as a breakfast staple would start the day and the meal with sips of tea. "That was how tea brought people together, but this tea-drinking culture has diminished over the years," she said. "Nowadays, the younger generation likes bubble tea, but Nanyang tea has many health benefits." Pek Sin Choon, a 100-year-old business, has also been reinventing itself with fresh creations of Nanyang tea blends. The tea merchant in Chinatown supplies tea leaves to about 80 per cent of bak kut teh shops in Singapore. Nanyang tea is a distinctive tea, blended and roasted to suit local tastes. It generally comprises oolongs from North and South Fujian in mainland China. Mr Peh, 55, said he is thankful that brands like Song Fa are partnering him on his journey to promote Nanyang tea. "Bak kut teh is a unique local delicacy, and we hope it will be as popular as chicken rice and chilli crab," he said. Song Fa Bak Kut Teh and Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest 2025. PHOTO: SONG FA BAK KUT TEH Associate Professor Michael Stanley-Baker of Nanyang Technological University has invited his history students to a special session of the bak kut teh workshops with Song Fa and Pek Sin Choon, which he sees as a transmission and preservation of culture. The students will learn about the origins of bak kut teh and the accompanying tea and the significance of preserving this unique culinary tradition. "Bak kut teh has transformed from working class migrant origins to the evolving cuisine it has developed into now. It has a rich cultural heritage," said Prof Stanley-Baker, who was born in the United Kingdom and has lived in East Asia for almost two decades. Heritage enthusiast Victor Yue said: "Bak kut teh is literally 'meat bone' plus tea. The pairing between the dish and tea inspired the dish's name. Malaysia recognises it as a heritage dish, and I hope our younger generation will better appreciate its origin and evolution." The 22nd edition of SHF presented by National Heritage Board showcases Singapore's intangible cultural heritage - the rich customs, traditions, practices and stories that connect Singaporeans across generations. It will introduce more than 100 programmes in various locations islandwide, or online, from May 1 to 25. They include heritage and cultural trails, workshops, performances and exhibitions. Participants can take part in the Gotong-Royong: Nasi Ulam Recipe Crafting Workshop at the Singapore HeritageFest. PHOTO: SINGAPORE HERITAGEFEST Besides featuring food heritage, there will be crafts such as flower tying and Indian woodblock printing, performing arts like Arab samrah dance and Malay drumming traditions, and social practices including wedding traditions. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. Inspired by the former Singapore Handicraft Centre, this is a one-stop experience space featuring Singapore's heritage such as craft and performing arts through exhibitions, workshops and performances. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. PHOTO: SINGAPORE HERITAGEFEST During the weekends, there will be a pop-up hawker experience in partnership with the National Environment Agency and a heritage retail market co-presented with the Singapore Tourism Board. All programmes and activities at the Homeground Village are free, with no registration required. For more information and to register for SHF's programmes, visit
Straits Times
22-04-2025
- Business
- Straits Times
Brewing new love for bak kut teh at the Singapore HeritageFest 2025
(From left) Heritage enthusiast Victor Yue, NTU Associate Professor Michael Stanley-Baker, Pek Sin Choon owner Kenry Peh, Song Fa Bak Kut Teh's brand and corporate director Diana Yeo and Pek Sin Choon's assistant general manager Yuen Eng Wah at Song Fa's Chinatown Point outlet. ST PHOTO: CHIN SOO FANG Brewing new love for bak kut teh at the Singapore HeritageFest 2025 SINGAPORE – Two of Singapore's enduring heritage brands are joining forces to elevate the profile of a local classic dish – bak kut teh, 'meat bone tea' or pork rib soup. Song Fa Bak Kut Teh and tea merchant Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest (SHF) 2025. Titled 'A Tasting Journey through the History of Bak Kut Teh with Song Fa and Pek Sin Choon,' the interactive sessions will run on May 7, 9, and 16 at Song Fa's outlet at Velocity@Novena Square from 3pm to 5.30pm. Participants will explore the rich history and evolving tastes of bak kut teh, and discover how both brands have adapted to Singapore's dynamic food scene. There will be guided tea pairings with Song Fa's signature dishes and hands-on tea brewing experiences. For a special fee of $20, attendees will enjoy a full meal, tea and exclusive giveaways. Song Fa founder Yeo Eng Song, 77, started his business in 1969 as a humble pushcart hawker along the former Johor Road. He named it Song Fa after his own name and the Chinese word for 'prosperity'. The chain of 14 Song Fa outlets is now managed by his three children, including Ms Diana Yeo, 47. While traditional bak kut teh is lean and tough, Song Fa's pork ribs are 'fall-off-the-bone' now to cater to evolving taste and attract younger customers, said Ms Yeo. Song Fa also worked with Pek Sin Choon's owner Kenry Peh to curate the King's Garden tea in 2018 – an in-house special brew, which can be either hot or cold, to wow modern palettes. Bak kut teh and Nanyang tea are inseparable, said Ms Yeo. Taxi drivers and business merchants who used to have the dish as a breakfast staple would start the day and the meal with sips of tea. 'That was how tea brought people together, but this tea-drinking culture has diminished over the years,' she said. 'Nowadays, the younger generation likes bubble tea, but Nanyang tea has many health benefits.' Pek Sin Choon, a 100-year-old business, has also been reinventing itself with fresh creations of Nanyang tea blends. The tea merchant in Chinatown supplies tea leaves to about 80 per cent of bak kut teh shops in Singapore. Nanyang tea is a distinctive tea, blended and roasted to suit local tastes. It generally comprises oolongs from North and South Fujian in mainland China. Mr Peh, 55, said he is thankful that brands like Song Fa are partnering him on his journey to promote Nanyang tea. 'Bak kut teh is a unique local delicacy, and we hope it will be as popular as chicken rice and chilli crab,' he said. Song Fa Bak Kut Teh and Pek Sin Choon will showcase the culinary delight's origins and the harmonious pairing between the dish and tea at the Singapore HeritageFest 2025. PHOTO: SONG FA BAK KUT TEH Associate Professor Michael Stanley-Baker of Nanyang Technological University has invited his history students to a special session of the bak kut teh workshops with Song Fa and Pek Sin Choon, which he sees as a transmission and preservation of culture. The students will learn about the origins of bak kut teh and the accompanying tea, and the significance of preserving this unique culinary tradition. 'Bak kut teh has transformed from working class migrant origins to the evolving cuisine it has developed into now. It has a rich cultural heritage,' said Prof Stanley-Baker, who was born in the United Kingdom and has lived in East Asia for almost two decades. Heritage enthusiast Victor Yue said: 'Bak kut teh is literally 'meat bone' plus tea. The pairing between the dish and tea inspired the dish's name. Malaysia recognises it as a heritage dish, and I hope our younger generation will better appreciate its origin and evolution.' The 22nd edition of SHF presented by National Heritage Board showcases Singapore's Intangible Cultural Heritage – the rich customs, traditions, practices, and stories that connect Singaporeans across generations. It will introduce over 100 programmes in various locations islandwide, or online, from May 1 to 25. They include heritage and cultural trails, workshops, performances and exhibitions. Participants can take part in the Gotong-Royong: Nasi Ulam Recipe Crafting Workshop at SHF. PHOTO: SINGAPORE HERITAGEFEST Besides featuring food heritage, there will be crafts such as weaving ketupat and Indian woodblock printing, performing arts like Arab Samrah dance and Malay drumming traditions, and social practices including wedding traditions. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. Inspired by the former Singapore Handicraft Centre, this is a one-stop experience space featuring Singapore's heritage such as craft and performing arts through exhibitions, workshops and performances. Homeground Village, a signature SHF offering, will be set against the lush backdrop of the Silver Garden at Gardens by the Bay from April 25 to May 25. PHOTO: SINGAPORE HERITAGEFEST During the weekends, there will be a pop-up hawker experience in partnership with the National Environment Agency, and a heritage retail market co-presented with the Singapore Tourism Board. All programmes and activities at the Homeground Village are free, with no registration required. For more information and to register for SHF's programmes, visit Chin Soo Fang is senior correspondent at The Straits Times covering topics such as community, politics, social issues, consumer, culture and heritage. Join ST's WhatsApp Channel and get the latest news and must-reads.
Yahoo
05-04-2025
- Yahoo
Food Junction at NEX has a new look & new stalls like Yuen Kee Dumpling & Song Fa Express
NEX is almost like a second home to me. This sprawling mall is the largest one in the North-East, and is packed with dozens of dining options. It even has 2 whole food courts – Food Republic, located at B2, and Food Junction, located at level 4. The latter closed for renovations on 17 Feb 2025, and has just reopened with a fresh new look and over 20 stalls. The food court's signage is now a cheery bright yellow. Inside, diners can spot art prints and a large pair of googly eyes on the wall at the back of the food court. It's also running daily promotions for the entirety of April. One of the more anticipated stalls is Yuen Kee Dumpling, a popular Chinese dumpling brand which has another outlet in Fortune Centre. When I visited Food Junction, the stall wasn't ready yet, but it is expected to be operational soon. Go Teppan Go is your go-to for teppanyaki – it seemed to be popular with patrons as all the seats were fully occupied. Carnivore Dongbei Braised Meat sells various braised meat rice platters. I spotted intriguing dishes like Pork Spine Bone with Rice (S$7.90), which sounds incredibly metal. There's also Beef Shank with Rice (S$10.90) and a vegetarian option in the form of Mixed Braised Vegetables Rice with Braised Egg (S$5.50). Heng Heng Herbal Soup specialises in boiled soups, with comfort dishes like ABC Pork Ribs Soup (S$7.90) and Fish Maw Pork Tripe Pepper Soup (S$10.90). Everyone's favourite sizzling hot-plate rice, Pepper Lunch Express, returns as well. Song Fa Kway Chap Express is a spin off from the famous Michelin Bib Gourmand Song Fa Bak Kut Teh. You can get braised items such as intestines, duck, and kway chap here. Other stalls include: Ampang Yong Tau Foo Egg Thai Fitra Chicken Rice JJ Japanese Cuisine King Grouper Fish Soup Lao Ban Niang Mixed Rice Lobster King Pao Fan Mee First Minced Meat Noodles Monster Western Riverside Indonesian BBQ Seng Kee Hokkien Mee • Carrot Cake • Fried Kway Teow Toast Junction What The Fish Wok Paradise Xiao Man Niu Mala Hotpot Zhen Shi Korean Cuisine Which stall are you most excited to try? Let us know! Personally, as a big fan of soupy things with seafood, I'm going to hit up Lobster King Pao Fan and What The Fish. Revamped Serangoon kopitiam returns with 13 stalls offering KL hotplate curry noodle & nasi lemak The post Food Junction at NEX has a new look & new stalls like Yuen Kee Dumpling & Song Fa Express appeared first on
