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      <title>food and history by Wei Xuan</title>
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      <description>Made with panache</description>
      <language>en-us</language>
      <pubDate>2017-07-31 05:36:44 UTC</pubDate>
      <lastBuildDate>2026-02-11 01:12:07 UTC</lastBuildDate>
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         <title>Tiong bahru</title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179360258</link>
         <description><![CDATA[<div>Tiong Bahru boasts some very interesting <a href="http://www.visitsingapore.com/editorials/the-art-and-architecture-of-tiong-bahru.html"><strong>architecture</strong></a> that’s inspired by a 1930s style called Streamline Moderne, featuring clean lines, curved shapes, and motifs drawn from cars, planes, or ships.</div>]]></description>
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         <pubDate>2017-07-25 00:54:36 UTC</pubDate>
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         <title></title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179360394</link>
         <description><![CDATA[]]></description>
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         <pubDate>2017-07-25 00:56:12 UTC</pubDate>
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         <title>Lau Pa Sat</title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179745884</link>
         <description><![CDATA[<div>-Built in the 19th century, Lau Pa Sa thas long dominated the local landscape with its striking presence. A true Singapore landmark, it was gazetted as a national monument in 1973. <br>- Distinctive design<br> Municipal Engineer of Singapore and Scotsman James MacRitchie retained its essential shape, but added a graceful clock tower and a new cast-iron supporting structure. The frames were cast in Glasgow before being shipped to and assembled in Singapore.</div>]]></description>
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         <pubDate>2017-07-31 05:04:27 UTC</pubDate>
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         <title></title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179746609</link>
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         <pubDate>2017-07-31 05:15:12 UTC</pubDate>
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         <title>acknowledgement</title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179746731</link>
         <description><![CDATA[<div><a href="http://www.visitsingapore.com/see-do-singapore/architecture/historical/lau-pa-sat.html">http://www.visitsingapore.com/see-do-singapore/architecture/historical/lau-pa-sat.html</a><br><br></div>]]></description>
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         <pubDate>2017-07-31 05:17:04 UTC</pubDate>
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         <title>ABC hawker centre</title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179747453</link>
         <description><![CDATA[<div>Built in the 1970s, ABC Brickworks Market &amp; Food Centre is one of the earliest public market  there is an amazing diversity of hawker fare to be found With close to 100 stalls; this market is popular with the crowds from the nearby industrial parks and residents alike<br><br><br></div>]]></description>
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         <pubDate>2017-07-31 05:34:03 UTC</pubDate>
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         <title></title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179747981</link>
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         <pubDate>2017-07-31 05:45:49 UTC</pubDate>
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         <title>katong laksa 328</title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179748176</link>
         <description><![CDATA[<div>There are various types of laksa in Singapore – from the tamarind-tang of Penang Laksa to the curry-like Sarawak <em>Laksa</em>. But none is more famous than the home-grown <a href="http://www.visitsingapore.com/see-do-singapore/places-to-see/joochiat-katong.html">Katong</a> <em>Laksa</em>.<br><br></div><div>Katong <em>Laksa</em> is inspired by the <a href="http://www.visitsingapore.com/travel-guide-tips/about-singapore/people-of-singapore.html">Peranakans</a> (Straits Chinese) who live in the Katong area. It has a spicy soup stock the colour of a flaming sunset, flavoured with coconut milk and dried shrimp, and topped with ingredients like cockles, prawns and fishcake.<br><br></div><div>Its defining characteristic is the noodles: thick vermicelli cut into shorter pieces that can be easily slurped up with a spoon. At some stalls, you only get a spoon to eat the laksa – no chopsticks needed.<br><br></div><div>The taste is so sought-after that Katong Laksa has travelled beyond the east to reach every corner in Singapore, due to franchising and enterprising laksa stalls copying the flavours<br><br></div>]]></description>
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         <pubDate>2017-07-31 05:51:23 UTC</pubDate>
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         <title></title>
         <author>ochoalim875</author>
         <link>https://padlet.com/ochoalim875/vl4iqryfm1fe/wish/179748309</link>
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         <pubDate>2017-07-31 05:53:58 UTC</pubDate>
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