We speak to the mother and son team behind Selera Rasa Nasi Lemak about poker, food and the family trade.
Mr Wong, owner of clock shop Thinkers Novelty, shares his experience on the pursuit of the craft of horology.
Despite not having formal training, Mr Zeng has taught himself a wide repertoire of techniques for making rattan furniture, and can now recreate homeware he comes across in pictures.
Having been around for the last 60 years, Sing Hon Loong Bakery has grown to become a life force of sorts for the neighbourhood surrounding Whampoa Drive.
Behind Mr Cheng's flourishing business is years of experimenting and 20-hour days, during which he perfected the prawn noodles that he is now known for.
Bren Tham, second-generation owner of Rolina Traditional Hainanese Curry Puffs, recounts the business' humble beginnings and the road he took towards mastering the pastry.
The husband-and-wife team, and the tireless work that goes into the making of Tanglin Halt Original Peanut Pancake's famous snack.
The father and son team share their roti prata story—one that has been built on generations of family tradition.
The Toh family invited us into their workspace, offering a glimpse into the dedication that goes into each of their humble kuehs.
Many hawkers have come and gone at the Holland Village food centre, but not Mr Lim, who's been serving up economic fried bee hoon since the 70s.
Since picking up the art of hair cutting when he was 16 years old, Mr Lee has been honing his skills as a barber with his humble set of tools.
Mr and Mrs Lai have been serving up springy minced meat noodles since 1992, and have, over time, developed an instinct for achieving the perfect al dente texture.
Owner of Handy Service, Mr Chow, shares how he entered the key cutting business and his endless pursuit of knowledge.
Soon Soon Teochew Porridge was started as a way to support the family, and was driven by the mantra, "to live is to eat well and full".