Tradition
Culture
Truffles and gold leaf can’t save dim sum: What the masters know
However much dim sum — bite-sized morsels originating in Guangdong province — is reinvented, the patience and fortitude that goes into the craft and the sincerity of the hands that make it remain paramount, observes writer Tan Pin Yen in ThinkChina’s Eye on Guangdong series.
Tan Pin Yen
28 Aug 2026
Society
[Big read] How Chinese regional fine dining is redefining Singapore’s F&B scene
Singapore’s fine dining landscape is seeing a shift, with a wave of Chinese regional cuisines penetrating the market. Writer Tan Pin Yen takes a look at some of these Chinese brands that are bringing in unique Chinese ingredients and cooking styles for the discerning Singapore diner.
Tan Pin Yen
14 Aug 2026
Society
[Big read] Why Hong Kong’s legendary dim sum halls are vanishing
Hong Kong youths are shunning the yum cha tradition that features large dining groups and subpar service. Lianhe Zaobao journalist Tai Hing Shing finds out how restaurants are reinventing themselves to stay relevant in the competitive market.
Tai Hing Shing
11 Aug 2026
Society
How Peking duck went from imperial Beijing to Singapore’s kopitiams
Once a delicacy savoured at imperial banquets, Peking duck has shed its exclusivity and reinvented itself for the masses — evolving in style, price and ritual as it finds an unexpected new home in the heartlands. Lianhe Zaobao lifestyle correspondent Tang Ai Wei finds out more.
Tang Ai Wei
15 May 2026
Culture
There’s no city like Singkawang: Where Hakka is the lingua franca and Cap Go Meh dazzles
In Singkawang, West Kalimantan, writer Teo Han Wue found kindred spirits, a vibrant Chinese community and a chance to witness the colourful culmination of Chinese New Year celebrations there — a spirit-medium parade, known to the locals as Cap Go Meh or Pawai Tatung.
Teo Han Wue
02 Apr 2026
Culture
When birthdays, funerals and feasts share a dish: A Fujian food story [Eye on Fujian series]
Oyster pancake, all forms of pastries called ge (guo 粿), go (gao 糕) and bnia (bing 饼), one-of-a-kind braised noodles, red rice wine chicken and even pork double-boiled in urine — from his findings in Yongchun county and other studies, anthropology professor Tan Chee-Beng shares his knowledge about the wonders of eastern and southern Fujian cuisines.
Tan Chee-Beng
31 Mar 2026
Economy
China looks to ‘experience economy’ for a consumption lift
China’s tourism boom is being reshaped by travellers chasing immersive, culture-rich experiences — from lantern parades to viral folk traditions — fuelling record spending and policy support, but can the country turn this surge into sustainable growth without losing its authenticity?
Caixin Global
27 Mar 2026
Society
[Big read] Not just money: Gold carries the weight of memories
Amid global uncertainty, rising inflation and weak consumer confidence, gold has once again come into favour as a safe-haven asset, echoing its role in times of war. Yet while its value can be measured in markets, the true weight of gold is not purely numerical. Beyond price and purity, it carries memories, meanings and emotional significance — as ThinkChina’s Grace Chong discovered in conversations with gold jewellers in Singapore and China, across generations.
Grace Chong
20 Mar 2026
Culture
3,000 years lost, one swordsmith revives it
In a world obsessed with efficiency, Chen Shicong revived an ancient Chinese swordmaking art lost for three millennia, proving that mastery requires time, touch, and the alignment of body, mind, and spirit. Lianhe Zaobao senior correspondent Lee Geok Hoon finds out more about what it takes to craft a masterpiece sword.
Lee Geok Hoon
09 Jan 2026
Society
Why Chinese couples are renting wedding gold instead of buying it
Traditionally, the “three touches of gold” are a staple of Chinese weddings, typically purchased and kept. But a new trend in China sees couples doing something unexpected. Lianhe Zaobao’s China Desk takes a closer look.
China Desk, Lianhe Zaobao
07 Nov 2025