Lee Charmynn

The family-run restaurant carries on the legacy of a four-decades-old business of selling freshly-made traditional 'kuih' every morning.

From Oct 29 to Nov 1, diners can feast on delicate meals made in celebration of the elegance and depth of authentic Cantonese flavours.

Published in May this year, the book draws from the Singaporean author's personal experiences and follows a pair of sisters as they grow up together and eventually, apart.

On display are pieces that track the brand's evolution of design and technology, as well as its links to the world of racing.

The Bangsar pub will have been around for 3 decades in December, the 'Flower of Malaya' Rose Chan would have been 100 and Cecil Rajendra’s first book, 'Embryo' sees its 60th anniversary.