Cultural historian Cheng Pei-kai knows his bowl of Suzhou noodles. How is the toutangmian or head soup noodles connected to landscape poetry, Neo-Confucianism and Song dynasty music? And is it going to be the end of the world, if McDonald’s were to sell Suzhou noodles? Prof Cheng shares his thoughts.
Culture
Culture
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.
Culture
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.
Culture
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.
Culture
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.
Culture
Professor Ho Puay-peng of NUS is an architect by training. His signature architectural work is the HK$1.5b Tsz Shan Monastery in Hong Kong, commissioned by business magnate Lee Kah Shing. Interestingly, Prof Ho’s father Ho Beng Hong was also an architect whose designs include several Chinese architecture-inspired modern buildings in Singapore.
ThinkChina invited Prof Ho to reflect on how classical Chinese architecture has evolved and changed in contemporary times outside of China, through an exploration of his own works and those of his father.
Culture
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.
Culture
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.
Culture
Professor Cheng Pei-kai spoke to Lianhe Zaobao about China's history, culture, and values, and not boarding a ship that sank.