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.
-
1/91/9Mother-and-son project -
2/92/9Fashionable ngoh hiangs -
3/93/9Cynthia Koh is a fan -
4/94/9Keep rolling, rolling, rolling -
5/95/9Ngoh hiang without five spice powder -
6/96/9Hipster packaging -
7/97/9Coming soon: Mozzarella Ngoh Hiang -
8/98/9Homemade chilli -
9/99/9His goal is to sell mum’s ngoh hiang at supermarkets