27/06/2026
๐๐จ๐ซ๐ค ๐๐ฅ๐จ๐จ๐ ๐๐ฎ๐ซ๐ ๐ข๐ฌ ๐๐๐๐ค โ ๐๐ง๐ ๐๐ก๐๐ ๐๐๐ง ๐ฐ๐๐ฌ ๐ข๐ง๐ฏ๐ข๐ญ๐๐ ๐ญ๐จ ๐ซ๐๐ข๐ฆ๐๐ ๐ข๐ง๐ ๐ข๐ญ.
As featured in Lianhe Zaobao, the story explores the return of pork blood curd to Singapore after nearly 30 years, and how local chefs are approaching the ingredient in both familiar and unexpected ways.
For Chef Ian, Head Chef of Magโs Wine Kitchen, the challenge was to create something from a younger chefโs point of view.
His innovation: ๐๐ฎ๐ฝ๐ฎ๐ป๐ฒ๐๐ฒ-๐๐๐๐น๐ฒ ๐ณ๐ฟ๐ถ๐ฒ๐ฑ ๐ฝ๐ผ๐ฟ๐ธ ๐ฏ๐น๐ผ๐ผ๐ฑ ๐ฐ๐๐ฟ๐ฑ, served with tamarind, fish sauce, coconut sugar caramel, tropical herbs, fried shallots, lime, and grilled rice balls.
A dish built on balance โ crisp, smooth, sweet, sour, and slightly spicy.
At Magโs, good food has always come with curiosity, confidence, and a little attitude.
๐๐จ๐ฎ๐ฅ๐ ๐ฒ๐จ๐ฎ ๐ญ๐ซ๐ฒ ๐ญ๐ก๐ข๐ฌ ๐๐ข๐ฌ๐ก?
Read the feature here๐
https://www.zaobao.com.sg/lifestyle/food/story20260627-9261380
Photo by: Long Guoxiong