If the recent recount by Presidential hopeful Tharman Shanmugaratnam mentions how orh nee has left you craving traditional Teochew flavours, we've got you covered. Savour the light and delicate ...

Tuck into Teochew classics including braised duck, oyster omelette, pork jelly, braised abalone and sea cucumber, as top off your meal with that sweet-savoury orh nee yam paste for dessert.

If you are expecting wedding dinner banquet orh nee, well, this is not quite the traditional Teochew yam paste, but a mod, lighter, prettier version.

We paid an extra $6++ to opt out of the set-dinner desserts of mango sago in favour of the Teochew classic orh nee (yam paste). In hindsight, it wasn’t a wise decision given its lacklustre taste.

Ah Orh Seafood Restaurant promises a traditional dining experience that will bring you back to the good old days, so come down with your family this Chinese New Year to usher in the Year of the ...

While orh nee used to be seen as an old-school, traditional dessert, in recent years, this sweet yam product has become all the rage among dessert-makers and bakers in Singapore. This surprisingly ...

Hua Nam Restaurant to close Dim sum restaurant Hua Nam and Holland Village Ipoh Hor Fun to close Swa Garden closure: 11 Teochew restaurants to go to for your orh nee fix So who wants to be a hawker?

And in the case of orh nee, the creamy yam paste dessert, shallot oil was used instead of lard, to ensure that the taste would not change even onboard. Other Teochew favourites for First and Business ...

Mid-Autumn Festival Teochew mooncakes remind us of a Chinese people who moved to Hong Kong and Southeast Asia, where a Teochew became king I recently came across a mooncake fair on the ground ...

Tales Of 4 Dialects, a musical journey of song and dance presented in Cantonese, Hakka, Hokkien and Teochew, comprises four original stories inspired by the trials and tribulations of different ...

You’re in luck if you are taking Singapore Airlines for a year-end holiday because you may be tucking into braised duck with rice and bak chor mee on board.