Tan Shih Thoe Talks About the Business of Art at Hin Bus Depot

Lem peng is traditionally baked in a large bok kang (clay pot) over a charcoal fire for 10 to 15 minutes until golden brown. The clay pot is filled with sand and covered with paper, and the lem peng is placed over the paper.

Jerry, the owner, co-founder and cook extraordinaire at Nada Natural Farming, believes in the dolce far niente—the sweetness of doing nothing. This philosophy has spilled over to the entire conception of Nada, from how it is run, to what it is meant to be.