Culture

How would you feel if rows of rabbit teeth and sunken eyes stared at you on a plate? Food writer Tzu-i devours one like a pro in Sichuan.

As the saying goes, “It’s not where you go, but who you go with.” Chiang Ching and I toured many places of interest, witnessing the full glory of the mountains and waters on our adventure to mainland China. We did many things we’ve never dreamt of doing and it was a really enriching trip. But, the most important thing was the company I had with me.

Crab Butter Rice is unlike any other crab dishes: it is a seasonal delicacy that exclusively combines the autumn crab's paste and roe without using any of its meat. Cultural historian Cheng Pei-kai shares his experience eating it, and its peculiar and debatable origins from Suzhou brothels.

If you think Sichuan cuisine is just about mala hotpots, you’re in for a surprise as we share the less-known flavours that make Sichuan cuisine uniquely Sichuan. 

NUS Head of Architecture Ho Puay-peng talks about his relationship with Hong Kong’s elite, how Singapore lags behind Hong Kong, and why conservation is all about the views of the community.

Professor Cheng Pei-kai spoke to Lianhe Zaobao about China's history, culture, and values, and not boarding a ship that sank.

Does modernisation equate to abandoning tradition? Will copying-and-pasting Western models work? What can China learn from its 5000 years of civilisation?

Historian Wang Gungwu speaks to Zaobao about home, country, land, and the world in a globalised era.

Singapore’s oldest Buddhist monastery, the Lian Shan Shuang Lin Monastery, is set for a fresh round of restoration works. Its bell and drum towers, which are in severe disrepair, will be rebuilt at an estimated cost of $7 million, and will open to the public by the second half of 2022.