Singapore wok-fried black pepper crab Thought to have been created in the 1950s at Long Beach Seafood restaurant, black pepper crab has since become a staple of Singapore’s street food stalls ...

A special needs son now helms the wok at an Ang Mo Kio fried kway teow stall after his father’s cancer diagnosis and mother’s ...

With stir-fry, tiny pieces of food are sauteed in a large pan with very little fat over high heat with continuous tossing and stirring.The secret to even cooking is in the slicing and chopping.

A young man with special needs has stepped up to helm the wok at a char kway teow stall in Ang Mo Kio, after his father ...