SINGAPORE - One is a journalist, another is an architect while a third is a food consultant. But they all have one thing in common - an interest in keeping alive the heritage of making food by hand the traditional way.
They do this at home during their spare time, producing in small batches and selling online. Their customers are Singaporeans who are willing to pay a little more for what is made by hand with heart.Enjoy unlimited access to ST's best work Subscribe Now
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