Food Picks Ep 22: Red-and-white youtiao and lychee sorbet as tribute to Singapore
11:25 mins
Synopsis: Our podcasters from The Straits Times talk about the best eats and drinks, and what you can bring home or get delivered, during this Covid-19 pandemic.
Money FM's Bernard Lim hosts The Straits Times' food correspondent Eunice Quek as she shares her food picks this week.
Still on a National Day high? Local youtiao supplier You Tiao Man has launched beetroot-infused youtiao (fried dough fritters), while Australia's gelato brand Gelatissimo pays tribute to Singapore with a set of lychee-infused sorbet.
Find out more about Raffles Hotel Singapores New York-themed afternoon tea, as well as the new Kafe Samsa in Telok Ayer Street, by modern Central Asian restaurant The Nomads.
More Food Picks here:
Produced by: Money FM's Bernard Lim & ST's food team
Edited by: Bernard Lim & Penelope Lee
Follow Food Picks Podcast series every Wednesday and rate us on:
Channel: https://str.sg/JWaE
Apple Podcasts: Read More – Source
Food Picks Ep 22: Red-and-white youtiao and lychee sorbet as tribute to Singapore
11:25 mins
Synopsis: Our podcasters from The Straits Times talk about the best eats and drinks, and what you can bring home or get delivered, during this Covid-19 pandemic.
Money FM's Bernard Lim hosts The Straits Times' food correspondent Eunice Quek as she shares her food picks this week.
Still on a National Day high? Local youtiao supplier You Tiao Man has launched beetroot-infused youtiao (fried dough fritters), while Australia's gelato brand Gelatissimo pays tribute to Singapore with a set of lychee-infused sorbet.
Find out more about Raffles Hotel Singapores New York-themed afternoon tea, as well as the new Kafe Samsa in Telok Ayer Street, by modern Central Asian restaurant The Nomads.
More Food Picks here:
Produced by: Money FM's Bernard Lim & ST's food team
Edited by: Bernard Lim & Penelope Lee
Follow Food Picks Podcast series every Wednesday and rate us on:
Channel: https://str.sg/JWaE
Apple Podcasts: Read More – Source
