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Post Info TOPIC: Businesses that make food the traditional way


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Businesses that make food the traditional way


Businesses that make food the traditional way
Businesses that make food the traditional way
In this era of franchises and mechanised production, a dying breed of businesses insist on making food the traditional way to preserve taste.

Singapore, March 4, 2013

In this era of franchises and mechanised production, some small businesses insist on making food the traditional way as they value 'taste over productivity'.

But they are a dying breed.

Here are three old-school businesses:

Ah Chiang Traditional Charcoal Porridge

Where: 65, Tiong Poh Road
Hours: 6.30am to 3.30pm daily
Traditional factor: Porridge is cooked in claypots over charcoal, not gas

Sing Hon Loong Bakery & Confectionery

Where: 4, Whampoa Drive
Hours: 24 hours
Traditional factor: Everything from kneading to trimming the bread is done by hand using an over-60-year-old recipe. The only thing that is done by machine is the slicing of the bread.

Teochew Handmade Pau

Where: Block 127, Lorong 1, Toa Payoh, #02-02. Toa Payoh West Market and Food Court
Hours: 6am-2pm Tuesdays to Saturdays and 6am-noon on Sundays. Closed on Mondays and alternate Tuesdays
Traditional factor: Every pau is made by hand from kneading the dough, to measuring out the pieces and filling the pau.



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