{"id":40079,"date":"2026-03-29T07:15:47","date_gmt":"2026-03-28T23:15:47","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=40079"},"modified":"2026-03-29T07:15:47","modified_gmt":"2026-03-28T23:15:47","slug":"hong-kongs-daan-tat-singapores-ice-kachang-asian-foods-make-their-way-into-global-english","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=40079","title":{"rendered":"Hong Kong\u2019s daan tat, Singapore\u2019s ice kachang: Asian foods make their way into global English"},"content":{"rendered":"


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Yin yeung was the first drink a colleague recommended when I moved to Hong Kong two decades ago \u2013 that sweet milky mix of tea and coffee also called yuen yeung<\/span>, offering the best of both worlds.<\/div>\n
She also suggested I sample pineapple buns<\/span>, though with the warning they were nothing like the pineapple tarts of my heritage, being devoid of pineapple!<\/div>\n
Other delicacies of my Hong Kong years included daan tat<\/span> from various bakeries \u2013 small open egg tarts of flaky or shortcrust pastry. I frequented bing sutt and dai pai dong<\/span> (avoiding Singapore noodles \u2013 the name an invented connection by virtue of curry powder), and revelled in the ubiquitous Sunday yum cha (dim sum).<\/div>\n

And why should you, dear reader, care for these food notes? Because these words have seen sufficiently sustained and widespread usage in English that they are now included in the Oxford English Dictionary as part of the English language complex.<\/p>\n

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\"A<\/div>
A dai pai dong in Hong Kong. \u201cDai pai dong\u201d was included in the Oxford English Dictionary in 2016. Photo: Llewellyn Cheung<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Food is after all not mere sustenance: it comprises a visceral expression of cultural identity, a key ingredient in familial and cross-cultural relationships, a fundamental means of transmission of heritage, history and values.<\/p>\n<\/div>\n


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Read Full Article At Source <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Yin yeung was the first drink a colleague recommended when I moved to Hong Kong two decades ago \u2013 that sweet milky mix of tea…<\/p>\n","protected":false},"author":1,"featured_media":40080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[2027,19207,8331,191,899,3569,2087,19208,5010,209,3570],"class_list":["post-40079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-asian","tag-daan","tag-english","tag-foods","tag-global","tag-hong","tag-ice","tag-kachang","tag-kongs","tag-singapores","tag-tat","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/40079","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40079"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/40079\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/40080"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}