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In this issue

Take a trip down memory lane with epicure's National Day special, featuring nostalgic recipes from our rich, diverse heritage. Plus, catch up with local culinary heroes Violet Oon (she reveals her coveted dry laksa recipe in this issue!) and the remaining two masterchefs of the Four Heavenly Kings, Sin Leong and Hooi Kok Wai, who have shaped Cantonese cuisine as we know it today.

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