By Bee Leng from The Burning Kitchen [AS FEATURED ON ST FOOD COLUMN] These Chinese Honey Pork Ribs (蜜汁排骨) may well be the most succulent, melt-in-your-mouth, fall-off-the-bone pork ribs you have ever tasted. Find out the secret to achieving that sticky shiny glaze and smoky aroma ..read more

By Bee Leng from The Burning Kitchen Celebrate Mooncake Festival this year with delicious mooncakes and hot Chinese tea accompanying your little ones with their lanterns and sparklers ..read more

By Bee Leng from The Burning Kitchen Lotus seed paste, which is derived from lotus seeds, is a filling commonly used in Chinese desserts and pastries. Such delicacies include the lotus bun/'lian rong bao', and the decadent mooncake that we enjoy during Mid-Autumn Festival ..read more

By Bee Leng from The Burning Kitchen Who doesn't love fried chicken? Learn how to satisfy your guilty pleasure craving at home with the double-fry method! The pairing of the crispy exterior with juicy thigh meat results in the perfect chicken karaage ..read more

By Bee Leng from The Burning Kitchen Teriyaki Chicken is a popular menu choice for most people but did you know how easy it is to recreate it at home? Today, I will show you how to make a quick homemade teriyaki sauce with common pantry ingredients! Keep on reading to see some flying chickens ..read more

By Bee Leng from The Burning Kitchen Nothing beats a plate of fresh-off-the-grill satay with that distinctive charred aroma, served with peanut sauce, ketupat, cucumber and red onion. Today, I will show you how to make chicken satay from scratch along with my special homemade satay sauce ..read more

By Bee Leng from The Burning Kitchen Bubur Cha Cha (or bobo cha cha) is a decadent dessert that is characterised by colourful tapioca jelly floating in a sea of creamy coconut soup. Read on to find out how to make this quick and easy dessert ..read more

By Bee Leng from The Burning Kitchen Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!  ..read more

By Bee Leng from The Burning Kitchen Pig's Trotters in Vinegar is a heritage must-have Cantonese dish for postnatal mums during the 'confinement period'. The dish is believed to help replenish collagen, warm the womb and purge the "wind" generated during childbirth. The gelatinous pig trotters in sweet black vinegar is a highly appetising and mouthwatering dish enjoyed by many people (even non-postnatal mums ..read more

By Bee Leng from The Burning Kitchen Chicken smoked to golden brown perfection on the outside, juicy and tender on the inside. The flavours of the sugarcane and brown sugar are infused into the chicken through the smoking process, resulting in a rich, layered flavour profile! Perfect to bring for gatherings and potlucks ..read more