On The Morning Drive today, why are desserts in Singapore all tasting the same?? Straits Times journalist Cherie Lok takes us inside the hidden world of restaurant desserts—where outsourcing is on the rise, and mass production meets artisanal ideals. Do diners really care? And what does this mean for pastry chefs?
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Producer: @sidn08

[ST] Singlish, Screens & Strategy
02:47

[FULL SHOW] Happy Birthday FD!
43:18

[INTERVIEW] The Morning Drive x Cherie Lok (ST)
18:27