I love that you are using your platform to share about traditional foods, and also helping to showcase our local hawkers. Without you, I would never have found so many amazing hawkers. Thank you Gregory! 👍🏽😊
Phoenix Bakery on North Broadway in Los Angeles has been selling these to tourists and delighted children since at least 1955. Excellent lotus seed pastries also.
I found this video doing a search on how to make them. I remember going there in the 80’s with my Grandmother and rest of my extended family. If we ever got a box home, I could never only eat just one.
wish I knew about his stall sooner! i visit Singapore once a year (unfortunately, not sure now due to covid when flying will be viable again) and absolutely love sachima, smiling joes and dan sans! would've loved to bring some back to the use with me. hopefully pan ji will still be there the next time i visit!! thanks for the upload!
Please tell me where they still make them in NY. I used to get them at Mei Lai Wah. That was really the only place they made them. What a labor intensive process!!! I love them. Isn't there anyone still making them????
I thought this would teach me how to make it at home. It’s more of a watch how it’s made video. I didn’t realize how much work it is. I ate honey twists often in high school. Haven’t seen it around lately.
I love that you are using your platform to share about traditional foods, and also helping to showcase our local hawkers. Without you, I would never have found so many amazing hawkers. Thank you Gregory! 👍🏽😊
Phoenix Bakery on North Broadway in Los Angeles has been selling these to tourists and delighted children since at least 1955. Excellent lotus seed pastries also.
I found this video doing a search on how to make them. I remember going there in the 80’s with my Grandmother and rest of my extended family.
If we ever got a box home, I could never only eat just one.
Very cool of Mr Poon to allow filming of the entire process. Will go give my support soon!
Ikr! It's really generous of him to share! :) I've walked past his stall at Chinatown before; next time I'll go try too 👍🏽
@@PlayFoodSG
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My hat off to these men for their hard work for something eaten within seconds.
Wait, I need to make a snack first.😉😄 Forgot to say this 2 videos back, it's fantastic that you are uploading again.
Hope you enjoy!
Gregory Leow I did. Such a back-breaking, labor of love kind of product.
That is a lot of work so well done. I bet they taste wonderful
They are so good. Grew up on them in NYC!!! Mei Lai Wah!!!!!!!!
Thank-you Mr Poon & Gregory ... absolutely wonderful creating a massive hunger ... wonderful video as usual ... many more please
I remember those honey twists. So yummy!
Looking forward to when I can visit Singapore again. Will definitely go support :)
wish I knew about his stall sooner! i visit Singapore once a year (unfortunately, not sure now due to covid when flying will be viable again) and absolutely love sachima, smiling joes and dan sans! would've loved to bring some back to the use with me. hopefully pan ji will still be there the next time i visit!! thanks for the upload!
Please tell me where they still make them in NY. I used to get them at Mei Lai Wah. That was really the only place they made them. What a labor intensive process!!! I love them. Isn't there anyone still making them????
Love those exact measurements.🤣 He's done it long enough to know exactly how that dough should feel!
I learned how to make these from my late mother-in-law, and made with her, sadly I don’t have the recipe for the dough 😢
Mr Poon lost his fingers on his left hand but still able to make good desserts!
Thank you for the content Greg! How's the hawkers holding up with the pandemic? Can't wait for us to be able to go to Singapore again!
it depends. the famous ones have no problem surviving. the average ones however is a different story.... but no worries lah, they're a resilient lot
How many times will they reuse the cooking oil? Looked black to me
I thought this would teach me how to make it at home. It’s more of a watch how it’s made video. I didn’t realize how much work it is. I ate honey twists often in high school. Haven’t seen it around lately.
I need these back at Mei Lai Wah in Chinatown. Muss them!!!!!
So labour intensive! Sadly, it's no wonder it's a dying art :( Kudos to such passion and dedication!
hmmm i never eaten this before , not a common snack in sg
Honey Twists (旦 散, Dàn sàn) looks yummy, how much $ ?
Ive neh eaten this before.
Honey twist don't even have a drop of honey. It is just sugar and sugar.
This practice of cooking procedure must be centuries ago from China ... you probably won’t be able to see them for long .. unfortunately