If there was a beauty pageant for food, ngoh hiang would lose. Though well-loved, the traditional dish is decidedly plain-looking — a brown, deep-fried lump of juicy minced pork, prawns, water chestnuts and five spice powder, all wrapped in wrinkly beancurd skin. But fashion designer Samuel Wong, a cooking enthusiast who has started making and selling ngoh hiang, has managed to zhng its homely look.

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