Latest news with #Teochew
Time Out
5 days ago
- Entertainment
- Time Out
Chinese Opera Festival
Photograph: Chinese Opera Ensemble The inaugural Chinese Opera Festival 2025 is your chance to experience the richness of traditional Chinese opera, right here in Singapore. The event runs from June 21, 2025 to July 26, 2025 at the Singapore Chinese Cultural Centre, showcasing five local Chinese opera troupes: Chinese Opera Studio, Chinese Opera Ensemble, OperaWorks, Tian Yun Beijing Opera Society and Tang Renaissance. Each troupe will perform in a different dialect, including Teochew, Cantonese, Peking and Hainanese. There are five shows in total, including The Mistake of Justice Bao on June 21, The Peacocks Flying Southeast on July 5, and Marshal Lim Bo Seng on July 26, all showing at 7pm. Tickets are priced at $30 each, but if you plan to catch all five shows, you can get a bundle for $120. Tickets can be purchased here . Show more By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. 🙌 Awesome, you're subscribed! Thanks for subscribing! Look out for your first newsletter in your inbox soon! Discover Time Out original video
Straits Times
01-06-2025
- Lifestyle
- Straits Times
Our Singlish still got future or not? The kids will tell you
In Singapore, if you're feeling particularly pugnacious – itching to stir up some fuss at a stale dinner party, revive a fading family gathering, or jolt awake a sleepy WhatsApp group – you could always talk politics or food. Both reliably spark strong opinions, though admittedly they're a bit predictable. Here's something better: Singlish. Or more broadly, the colourful universe of Singaporeanisms – those uniquely local phrases, expressions and linguistic ticks we pinjam from everywhere: Malay, Hokkien, Teochew, Tamil. It's guaranteed to get everyone piping up; even the quiet ones have something to say. Join ST's WhatsApp Channel and get the latest news and must-reads.
South China Morning Post
01-06-2025
- Business
- South China Morning Post
Inside Bangkok's Chinatown revival led by chefs, artists and entrepreneurs
Nobody knows the exact date the Assakul family built a row of five modest shophouses in Bangkok's Santiphap Road, but their migration was followed by many other Chinese leaving the struggling Qing dynasty to seek their fortunes abroad, settling what would become one of the world's largest Chinatowns in the late 19th and early 20th century. Advertisement Although the area was outside Bangkok's walls at the time of the city's founding in 1782, it was in the 1890s, when King Rama V ordered the construction of major arteries Song Wat Road and Yaowarat Road, that the neighbourhood became rooted in geography and identity. Exterior of the revamped Baan Trok Tua Ngork, a five-storey building made up of five original shophouses in Bangkok, Thailand. Photo: Natthawut Taeja The Assakuls were a Teochew-speaking family, entrepreneurs who adopted a Thai last name and tried their hand at various trades. When the shophouses first appeared in records, in the 1920s, they were listed as gold sellers and pawn shop proprietors. The youngest generation's grandmother sold a popular brand of nam prik pao, a distinctly sweet and pungent chilli oil that she cooked behind the shophouses. Family lore says she would fire up her wok, brimming with aromatics, at the foot of the stairs in what was then an open-air courtyard. The Assakul siblings revitalised their family's old shophouses in Bangkok's Chinatown, creating Baan Trok Tua Ngork. Photo: Natthawut Taeja By the time the latest generation of Assakuls reached their 20s, the family had long since decamped to the more genteel areas of the Thai capital. Their corner of Chinatown had gained an unsavory reputation, with much nocturnal trade being plied by dealers of illicit products and services after the regular shops had closed. The 1920s shophouses stood abandoned, the Assakuls visiting their ancestral shrine within the complex only for festivals and anniversaries. A few years ago, however, Win, the eldest, now 34 and an architect, along with his younger siblings Sun, Sandy and Sea, started to contemplate the buildings' potential. The structures were always a bit quirky, with balconies on the facade and interior balustrades with neoclassical columns that set the shops apart from others in the area. They thought about doing a big renovation and opening a hotel but lacked the expertise, not to mention customers, thanks to Covid-19. It took some time, but from restaurant pop-ups to concept stores, art exhibitions to workshops, by trial and error, they found their way. An interior shot of Baan Trok Tua Ngork. Photo: Natthawut Taeja Win and his siblings renamed their property Baan Trok Tua Ngork, or Beansprout Alley House, after the vegetable merchants who used to operate nearby. When the renovations were completed in 2022, the result was not exactly a restoration but more of a reimagining of the original shophouses as a single structure, joined behind the facade. Wooden doors have been preserved but the courtyard, once open to the elements, has been covered with a glass roof. Instead of replicating the original walls, surfaces are covered in tinted mirrors to reflect natural light. Colourful tiles, wooden doors and window shutters were repaired and repurposed as interior entrances or wall coverings.
Yahoo
21-05-2025
- General
- Yahoo
$2.20 fried noodles with add-ons at Upper Boon Keng
If you've been wondering where to get an affordable, filling meal, check out Cheng Yi Bee Hoon (诚意经济米粉) at Upper Boon Keng Market and Food Centre. Yes, even with an added egg and meat, prices here linger around the S$2 mark! Open from 5am to 2pm from Thursday through Tuesday, Cheng Yi Bee Hoon is the perfect choice for a quick breakfast before heading into the daily grind. Since breakfast is touted as the most important meal of the day, what better way to start your morning than a plate of flavourful fried noodles? Especially when said dish doesn't hurt the wallet! Cheng Yi Bee Hoon offers this mouth-watering plate of fried noodles, complete with a sunny-side-up egg and crispy luncheon meat pieces, for just S$2.20. I'm getting hungry just by looking at these thick, shiny noodles coated evenly with sweet and savoury sauce. Not to mention that fried egg, with a slightly gooey centre that covers the noodles in a mild and creamy glaze. There's no way you're going to be hungry before lunchtime. Besides fried noodles, Cheng Yi Bee Hoon also offers – you guessed it – . You can add to the stir-fried with sautéed cabbage and sliced fish cake to make the dish more filling. Yet, the price remains within S$2, and you can even ask to upgrade your meal to a large portion for an additional 50¢. So, if you're looking for a new breakfast spot that won't break the bank, why not try Cheng Yi Bee Hoon if you're in the vicinity? New The Cathay food court's handmade noodles, Teochew fish soup, fried wok goodies & more The post $2.20 fried noodles with add-ons at Upper Boon Keng appeared first on
Straits Times
21-05-2025
- Straits Times
Food Picks: Soulful traditional Teochew flavours at Chaoshan Xiaochi
(Clockwise from top left) Traditional Fried Oyster Omelette, Pig Trotter Terrine, Kai Lan With Dried Sole Fish, Teochew Crystal dumplings, Rice Noodle With Preserved Radish at Chaoshan Xiaochi. ST PHOTO: HEDY KHOO SINGAPORE – No-frills eatery Chaoshan Xiaochi offers a tight but punchy selection of traditional Teochew fare and snacks in small servings. The Teochew owner, Singaporean Ricky Koh, 69, used to run a 200-seat Teochew restaurant in Shun Li Industrial Estate. which closed in December 2021 when the lease ended during the Covid-19 pandemic. After three years of retirement, he opened Chaoshan Xiaochi, an ode to traditional Teochew fare, served in small plates and through homely snacks. It is no exaggeration to say the eatery's show-stopping Traditional Fried Oyster Omelette ($8) is divine. A strong fire, sufficient pork oil, lashings of quality fish sauce from Swatow are the secrets to turning sweet potato starch slurry into savoury crisp pancakes topped with plump succulent oysters. Traditional Fried Oyster Omelette at Chaoshan Xiaochi. ST PHOTO: HEDY KHOO Another unmissable item is the gelatinous Pig Trotter Terrine ($12). Made in-house by the eatery's head chef from Swatow every three to four days using hind pork and fish gelatin, it is served chilled in generous slices and comes with a satisfying wobble and a clean, meaty finish. Pig Trotter Terrine at Chaoshan Xiaochi. ST PHOTO: HEDY KHOO Another textural delight is Teochew Crystal Dumplings ($10 for six), imported from a specialist kueh maker in Swatow. Each dumpling has a translucent, chewy skin that does not stick to the teeth. Flavours include bamboo shoots, garlic chives, pumpkin, purple sweet potato and red bean. Fillings rotate randomly but all are flavourful and well-balanced. There are five flavours of Teochew Crystal Dumplings. ST PHOTO: HEDY KHOO Even the greens shine. The Kai Lan With Dried Sole Fish ($12) uses tender baby kailan from Hong Kong and premium ti poh (sole fish). Blanched just right, the dish is clean-tasting yet deeply savoury. Kai Lan With Dried Sole Fish at Chaoshan Xiaochi. ST PHOTO: HEDY KHOO Offal lovers will relish Large Pig Intestine With Preserved Vegetable ($10) and Pork Tripe Soup ($10). Pork Tripe Soup With Preserved Vegetable at Chaoshan Xiaochi. ST PHOTO: HEDY KHOO Both use house-washed offal – meticulously cleaned and brimming with flavour from sour mustard greens. Large Pig Intestine Stir Fried With Preserved Vegetable at Chaoshan Xiaochi. ST PHOTO: HEDY KHOO The eatery conjures up a superb take on Cai Por Kway Teow (Rice Noodle With Preserved Radish, $12), fried using a combination of sweet and salty preserved radish. Each strand of kway teow is infused with pork oil, cai por and the elusive wok hei, without a single burnt strand – proof of a deft hand at the wok. Slices of kailan, glossy not greasy with pork oil, lend emerald accents to the dish. Rice Noodle With Preserved Radish. ST PHOTO: HEDY KHOO Order Mi Lan Xiang tea ($3 a person) to go with the meal. It is a personal favourite of Mr Koh, a tea aficionado who selected it during a trip to Phoenix Mountain in Chaozhou, a region famed for its floral oolongs. The fragrant brew is a fitting match for a soulful meal steeped in tradition. To top it off, there is no GST or service charge – just great food, made with heart. Chaoshan Xiaochi in Geylang. ST PHOTO: HEDY KHOO Where: 749 Geylang Road MRT: Paya Lebar Open: 11.30am to 9pm daily Tel: 8839-0247 Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Join ST's Telegram channel and get the latest breaking news delivered to you.
