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there’s always room for more
VIVA LA VEGAN
‘Veganise-ing’ your favourite chocolate cake
with an easy 8-step recipe.
GOOD, BAD, OR FAD?
Uncovering the truth behind the latest food
doughnut box,toincluded win
OLD BUT GOLD
Unearthing gems from Singapore’s local
Good, Bad, or Fad? 2
Health is Wealth 4
Why GMOs Matter 5
Viva la Vegan 6
Happy Tummy, Happier Wallet! 8
The One 9
Old but Gold 10
A Nostalgic Bite 14
Ice Ka-Chng! 16
Fusing Culture 18
Batter Days 19
Battle of The Brews 21
Pick Your Battles! 22
Recipe to Success 24
First off, I would like to extend a warm thank you for
picking up the first issue of Bite. This magazine has
been put together by a hardworking and dedicated
team to bring you the best selection of articles
ranging from beauty, culture, health and even how
you can save a couple of bucks while still savouring
heavenly cuisines. To put it simply, Bite is just a
quirky magazine served with a touch of class.
The world today is advancing rapidly before our
eyes, which makes it is important for youths like
you and I to acknowledge our roots and appreciate
the history that led the local culinary industry to
be what it is now. So let us take you back in time
to reminisce traditional gems from the past as you
read “Old but Gold” on page 10. Flip to page 22 to
follow the journey and the struggles of a 20-year-old
entrepreneur as she started her home bakery from
scratch. If you’re all about a healthy lifestyle but can’t
deny your sweet tooth, we’ve got you covered with a
“Viva La Vegan” chocolate cake recipe on page 6!
So take a bite into our magazine and indulge in the
fascinating world of food. As George Bernard Shaw
once said, “There is no sincerer love than the love of
Chia Ying Na
Ng Weng Yao
On the cover page we show a bite out of a crisp bruschetta,
scatttered with bread crumbs all over, coupled with a pinch
of green herbs. Juicy red tomatoes add a pop of colour to
the cool wooden tones.
YING NA speaks to the disappearing heroes who spark our fondest childhood memories of butter cakes and the likes
Join AZRI, as he seeks to uncover the truth behind different diet plans that have
been increasing in popularity
ccording to Boston Medical Center, in America alone,
an estimated 45 million people go on a diet each year.
There are many reasons for dieting and it’s important
to know what you’re getting yourself into before embarking on
a new diet.
When asked about what is the first thing that came to
her mind upon hearing the word ‘dieting’, Nur Atiqah, 18,
answered “losing weight” almost instantaneously. In our
society, the word ‘dieting’ is usually associated with the idea
of losing weight, however, there’s much more to dieting than
just that. There are a multitude of reasons why people go
on a diet apart from trying to lose weight, such as trying to
decrease the risk of contracting chronic diseases, trying to
look better, and many more. In today’s terms, a diet usually
means regulating or watching what we eat and drink on a
daily basis in order to achieve certain goals, or follow a certain
lifestyle. So in this issue, we’ll take an in depth look at some of
the most popular diets around the world and see whether they
hold up to their claim.
In recent times, more and more teenagers are starting to
go on a diet. Ms Yvonne Ban, 35, a Nutrition, Health and
Wellness lecturer at Singapore Polytechnic, said, “Media
influence like advertising can cause body image issues, which
is the main reason why more teenagers nowadays are going
on a diet and depending on how extreme the diet is, it can
become very dangerous.”
“To be honest, we can’t handle it.
We are only a small neighbourhood
shop,” commented Mary Tan, 74, one
of the founders of Balmoral Bakery.
“Only foreigners like Malaysians and
Indonesians are willing to take on these
low-paying jobs of about $1,000 per
... depending on how extreme the diet is, it
can become very
The bakery was founded in 1965 after
- Yvonne Ban
and got its name as
A Google search on diet
give you hundreds of
thousands of results, famed
ranging from the normal sounding
Grapefruit Diet to some outlandish sounding diets like the
French Women Don’t Get Fat Diet. This goes to show that
there are a seemingly endless number of different diet plans
that exist. Ms Ban stated that all diet plans are different,
hence it is very important to know everything about a specific
diet plan, such as what you’re supposed to eat and avoid or
the pros and cons of the diet before trying it out. Otherwise,
there could be severe consequences.
This is Balmoral
a diet based
uncooked,foreigners are willing take
never heated on such tough jobs,” he
sellingin the diet
laments in Mandarin,
are raw fruits, vegetables, nuts, seeds and grains.
cakes, rum balls and pies. “Patrons
with coconut shavings.
come all the way tothere are “We have to wake
as helping in up as early as 5am
soughtweight loss, increasing the amount of energy to run the oven till
8pm. That’s at least
16 hours of baking
diseases.and old school buttery
However, there are drawbacks to this diet. This
meals will only Tiong Bahru
one of the main
a Bak Kut Teh
for the body
to function properly such as protein, iron, calcium restaurant
doctors and lawyers; they
don’t think this is a glamorous job,”
Whitney Yeo, 19, a health fanatic, said, “I once triedrunning
Raw Food Diet and at first,
that it was healthy and all but over time, evengenerations
though the diet
SohI just felt
tired all the time.”
now being run by Mrs Jenny
her husband, Mr Y.S. Tan.
This is because the Raw Food
has a severely
important fats and nutrients that are found inTraditional
is another threat
people following this diet avoid. This goes to show
the survival of traditional bakeries like
retains its nutrients, vitamins and minerals, a diet
is only based
his. “It’s hard to compete with online
Nyonya cakes such
doesn’t provide many essential nutrients that are
to our body.
bakeries. Old people like us don’t know
as the Kuih Salat – a coconut pandan
how to come up with fancy designs to
glutinous rice cake and the Kuih
appeal to the teens,” said Mr Tan. “We
Kosoi - tapioca cakes steamed in
can only hope to continue baking for as
small Chinese tea cups.
long as possible.”
This diet mostly consists of eating plant-based food like fruit and
is a sweet
noted on foods
In spite of
in the phrase “old habits
in online and treating
a group of factorsindividual
have a spot
in the hearts of
Singaporeans from all walks of life. Tan
Your Starting Guide
To Nyonya Kuihs
Si Xuan, 18, agrees. “I still travel from
Tee is a Nyonya
Timah to get my
favourite butter cream cakes. It has a
special place in my heart.” ▼
mixture of thinly
up the Mediterranean
standard low-fat diet. Only
44% of those who ate the Mediterranean
is a glutinous
to the dumpling
86% of those
diet. into a pyramid, and
wrapped with banana leaves.
Unfortunately, due to the oil-rich nature of
4. Orit Kuih
is a steamed
option for topped
onions, sliced chilli and dried
Ultimately, if you
do choose to go on a diet,
be sure to do ample research on it beforehand,
and ensure that it is suitable for your needs. And
remember, improper dieting can be hazardous to
Photos by: Muhammad Azri
Health IS WEALTH
with AMIRAH and discover unique home-based skin care
AZRI goes on a hunt for healthier fast food options to replace
unhealthy fast foods that have become a part of our everyday lives
lthough fast food is a staple in
many Singaporeans’ diet, many
don’t know what overindulging
in fast food can do to your body.
According to Healthline, fast food
contains a large amount of trans-fats,
sodium and calories while offering little
to zero nutritional value, which can lead
to obesity and even heart diseases!
But fear not because now, there’s a
new trend in town— fast food that’s not
only convenient and delicious, it’s also
healthy. It’s a whole new world of
A health and food blogger, Deenise
Yang, 24, said, “This culture of healthy
eating is gaining more attention,
especially amongst the youth.”
I tried the Char-Grilled Satay burger, a burger that’s exclusive to
Singapore. Truth be told, I didn’t have the highest expectations for a
completely plant-based burger, but I was proven wrong. The first bite
showed how crisp the vegetables were, which are signs that the
vegetables are cooked properly, holding greater nutritional value.
Though somewhat dry, the mock patty was still very enjoyable.
However, what surprised me the most was the satay sauce. It had
a hint of spiciness, was nutty, and overall very flavourful.
The fries were served warm and kept their crunchiness even after
cooling down. They had also been garnished with organic seaweed
flakes that gave a saltiness to the fries which complemented them very
well. The organic cola is mellower in its fizziness when compared to
regular sodas, but still had a strong flavour.
The price came up to a hefty $15, but considering its
use of fresh ingredients and the gratifying taste, the
amount was justified.
Dosirak serves healthy and refreshing Korean lunch boxes. They do not use
corn syrup, MSG or refined sugar in their food, and also only use drops
of canola oil, meaning there’s absolutely zero trans fat. They’re also a
certified “Healthier Dining Partner” by the Health Promotion Board.
The flavourful, chewy and juicy meat was paired with fresh and crunchy
vegetables, together providing a clean aftertaste after every mouthful.
The proportion was very generous considering its price, as most of the
standard lunch boxes were less than $10! Overall, the food was good,
cheap, convenient and healthy. What more could you ask for?
We are so used to eating sugar-laden
processed food ...”
- Deenise Yang
“We are so used to eating sugar-laden processed food that we just go back to the
taste that we are familiar [with],” said Deenise Yang. What we eat today will affect us
tomorrow and that’s why we need to be more cautious about what we eat. ▼
Photos by: Muhammad Azri
Join SARAH in her journey to the land of
Genetically Modified Foods (GMOs) as she
uncovers whether they are really bad for you
didn’t know that we’re eating GMOs,” said Angel Anne
Nazareth Javier, 18, Nanyang Polytechnic student.
In fact, not many youths know about Genetically
Modified Organisms (GMOs), despite how important it is for
them to know more about GMOs. Why? Because we will be
the generation that may depend on GMOs as our only food
source in the future.
Let’s start off with what GMOs are. They are organisms
whose genetic material have been modified unnaturally,
as stated by the World Health Organization (WHO). Most
existing genetically modified foods in the market have been
developed to improve yield and to have an inreased tolerance
Although more countries are approving commercially sold
Ying Na are most likely to only be used in
processed foods. In Singapore, some of the GMO products
being sold are soybean and maize. Ever wonder why you’ve
never seen stickers on GMO foods in the supermarket?
Singapore lacks legislation requiring declaration of GMOs
to consumers. Rather than a conspiracy theory about a
corrupt government, this serves more as a testimony
to the fact that GMOs just aren’t harmful.
In addition to increasing the nutritious content of
food, having GMOs can help to ensure that
the food survives long enough to mature for
consumption in the first place.
Just look at the Papaya Ring Spot Virus in
Hawaii. In the
1990s, an outburst
Ring Spot Virus devastated crops for five years,
Lemon of young papaya
Step 1: Cut
due to its stunting
effects on the older trees’ produce.
Very fine sugar
a few drops of
juice into a bowl
papaya that would be resistant
while containing the same nutritional content
Step 2: Mix the coconut oil,
as unmodified papayas. According to the Hawaii
Tribune Herald published in 2013, the
papaya helped the organic papaya
by lowering the virus pressure around
“If GMOs do not harm the environment
and the body, I’ll support it,” says Mrs Ong
Ng Lee Choon, 49, Food and Nutrition teacher.
GMO foods tend to have various shades of
colour and tend to be crunchier, juicer and more
Need proof? According to the Lugar
Centre, scientists have been developing
golden rice with enhanced vitamin
In the face of global warming,
A in its nutritional content for the
ever changing climates and a
past 20 years. Around 70,000
population growing at exponential
children die each year due
rates, it’s essential for mankind to
to vitamin A deficiency.
create a nearly foolproof solution
Photos by: Amirah Amrin
such, GMO golden rice
for a steady supply of nutritious food.
is crucial in reducing
If the above examples are anything,
they’re evidence that GMOs may be the
it is not commercially
solution we’re looking for.
Step by Step Guide:
available as it is
really that bad? No,
1: Slice the tomato So
not at all. ▼
Step 2: Brew Green
Photo by: Chia Ying Na
Follow YING NA as she uncovers
the benefits of a cruelty-free, low in
cholesterol and delectable vegan
chocolate cake that can be prepared
under one hour - with just one bowl.
veryone is suddenly
vegan, it’s kind of funny
Arati Vijayan Arunatheym, 26,
a vegan baker and the founder
of Hot Cakes Vegetarian Café.
“Especially over the past year and
a half I would say, 80% of our
crowd is vegan and many are 19
Vegetarianism is the practice of
not eating meat whereas veganism
is a type of vegetarian diet that
excludes meat, eggs, dairy
products and all other animalderived ingredients. There are
different types of vegans such as
the ‘raw vegan’, who are individuals
that consume a vegan diet cooked
below 46 degree Celsius.
Veganism is a rising trend amongst
the millennials. In America alone,
16 million people are vegans,
as compared to three million at
2009 — and half a million are
youths! Arati attributes the rising
numbers to the media. “People are
becoming more aware of the meat
industry. It’s more on the media
now about how it actually works
so people get freaked out.”
Vegan desserts are healthy too!
For example, vegan desserts do
not have eggs so they are lower
in cholesterol. Egg consumption
contains bad cholesterol which
contributes to a 10% increase
in blood cholesterol levels.
Furthermore, a study by Dr. Michael
Greger in 2015 found that when
it comes to artery blockage, egg
consumption is as bad as smoking.
People are becoming
more aware of the meat
industry. It’s more on
the media now about
how it actually works so
people get freaked out..”
For those who crave a rich
chocolate cake yet wish to
experience the goodness of
the vegan diet, this one-bowl
vegan chocolate cake from
minimalistbaker.com is sure to be
your cup of tea, or rather, almond
• 480mL unsweetened almond milk
• 2 tsp apple cider vinegar
• 307g unsweetened applesauce
• 160mL canola oil
• 2 tsp pure vanilla extract
• 320g whole wheat pastry flour
• 266g organic cane sugar
• 96g unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp of salt
• 224g vegan butter, softened
• 280g icing sugar
• 63g unsweetened cocoa powder
• 30g dairy-free chocolate, melted
and slightly cooled
• 2 tsp pure vanilla extract
• 60mL unsweetened almond milk
Preheat oven at 176 degree Celsius for five minutes.
Add and sift the dry ingredients - flour, sugar, cocoa powder, baking soda, baking
powder, salt and applesauce into a large mixing bowl.
Add the wet ingredients - oil, almond milk, vanilla extract and vinegar to the
same bowl. Beat until foamy.
Batter is ready when there are no lumps and it is creamy and pourable.
Butter the two 8-inch cake pans with non-stick spray or butter. Then, divide
batter evenly between the two pans.
Bake for 25-30 minutes. Insert a toothpick in center of the cake - if it
comes out clean, your cake is ready, proceed to cool it on a cooling rack.
While cooling, prepare the frosting by beating together all the ingredients until
light and fluffy. Be sure to add the icing sugar in small amounts. If it becomes
too thick, add more almond milk. If it is too thin, add more cocoa powder or
Once the cake is cooled, frost with a thick layer between the two layers and
the surface of the cake.
Voila! There you have it; a cruelty-free, healthier chocolate
cake for that sweet tooth of yours. Serve with a scoop of
dairy-free ice cream or a drizzle of chocolate sauce for
ingredients that have to be ‘vegan-ised’ are butter and
milk. “I do not mind paying more for vegan desserts, since
most of them taste and look equal or better than nonvegan ones,” commented Ng Weng Yan, 19, a non-vegan.
The cost of baking this cake for 10 is approximately $50.
If you do the math, a slice only costs $5, so fret not about
that hole in your wallet! Vegan desserts do not actually
differ much in ingredients from non-vegan ones. The only
Minimalistbaker.com is a great place to start your vegan
baking journey with recipes like this. If you’re unsure if
veganism is the thing to do, Arati proudly says to you
“It will be worth it!” ▼
Photos by: Chia Ying Na