Hua Lok Group / Blog
From our kitchen
Kitchen guides, recipes
& food heritage.
Practical ingredient-waste guidance for F&B kitchens, alongside recipes, storage tips and the heritage behind Outram Ya Hua Bak Kut Teh spice.
Kitchen Efficiency: Lessons from Ivee’s Experience
A boiler upgrade, spice-frying equipment and workstation changes, with a clear distinction between reported results and measured evidence.
7 October 2026Central Kitchen Food-Waste Reduction: Measure Before You Change
Separate waste sources, record production yields and compare waste and ingredient cost per served portion.
7 October 2026How to Reduce Food Waste in a Small F&B Kitchen
Measure unused ingredients, match batches to demand and compare waste and ingredient cost per portion.
9 August 2026Teochew vs Hokkien Bak Kut Teh: What's the Difference?
Clear and peppery, or dark and herbal? The two main styles compared — ingredients, flavour, and where each one comes from.
9 August 2026Best Singapore Food Souvenirs to Bring Home from Jewel Changi Airport
What travels well, what customs will stop, and how to pick a food souvenir that actually tastes like Singapore when it gets home.
9 August 2026How to Cook Bak Kut Teh at Home: Step-by-Step Recipe
The method, the timings, the mistakes that cloud your broth, and what to serve alongside a proper Teochew-style pot.
8 July 2026From Outram Park to Jewel Changi: The Story Behind Ya Hua's 1973 Recipe
How a 1973 Singapore hawker recipe became a sealed, export-ready spice blend sold at Jewel Changi Airport and beyond.
8 July 2026How Long Does Bak Kut Teh Spice Last? Complete Storage Guide
What determines shelf life, how to store the spice before and after opening, and how to store leftover broth and ribs safely.