Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.

One avid home baker steams a batch of bao to test the results of this strong-smelling traditional leavening agent. 

Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.