Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.
Saturday, 18 Dec 2021 12:00 PM
Prawn tempura, garlic fried rice top casual eats at Hayazushi
Saturday, 09 Oct 2021 11:59 AM
On a cloud with The Bold Chef, Mobster Lobster, Chef Dave’s PB Kitchen