Tasty Heritage Signature

23/04/2026

Still learning how to be a mother in this season of stretching, letting go, and holding more than I ever thought I could 🤍
Not an expert, just a mama growing alongside her children, one day at a time.

For mamas with two children already, what surprised you the most when baby no.2 came along? I’d love to learn from you 🤍🥹

17/04/2026

None of this would exist without you 🤍

As I enter the final stretch of my second pregnancy, I keep thinking about how I got here… and it always comes back to you. The mothers who supported, shared, and trusted us with your meals and your families 🥹

Being pregnant again has deepened my understanding of your journey. The quiet exhaustion, the need for warmth, the longing to feel cared for 🤰

This is my thank you. You built this with me, and I’ll never forget it 💛

Drop a 🤍 if you’ve been part of this journey

17/04/2026

Swipe through my 3rd trimester dinner spread. Obsessed with comfort food because this belly is getting heavier by the day and walking to the kitchen already counts as cardio. 😂🤰💛

Third trimester really said sit down, eat well and rest. So that’s exactly what I did. 🍲

Every bowl, every dish tonight was made for this tired but grateful mama who just wants to feel warm, nourished and held. 🤍🌿

Because when your feet are swollen, your back is aching and baby is sitting on everything she’s not supposed to sit on... a good comforting home cooked meal just fixes everything. 😭💕

To every third trimester mama out there, you are in the hardest and most beautiful stretch. Feed your body, rest your feet and know that you are so close. 🙌✨

Drop a 😭 if third trimester has you waddling to the kitchen and still cooking like a queen anyway! 👑

Save this post for your 3rd trimester dinner inspo!

08/04/2026

Confinement is almost here for myself, and this is the dish I’ll be having on repeat.

Hakka Yellow Wine Chicken. The warmth of huangjiu, the fragrance of ginger, the nourishment my body needs. I’ve cooked this for so many new mamas, and now it’s finally my turn. 🤰

✨ Ingredients:
500g kampung chicken
350ml yellow wine
2tbsp sesame oil
20g julienne ginger
10g cloud ear fungus
½ tsp salt
3 pcs rock sugar
1tbsp goji berry

Comment “Yellow Wine” and I will send you the full recipe 🫶

27/03/2026

Let’s Make Black Pepper Chicken with Enoki Mushroom 🍄✨
�Ingredients
1pcs chicken chop (cube size)�1tbsp mushroom sauce�1tbsp soy sauce�1tsp cornstarch�10g old ginger julienne�8pcs gojiberry�1pack enoki mushroom�150ml water�1tbsp black peppercorn (pound)�1pcs spring onion (garnish)

Instructions
1. Marinade the chicken with mushroom sauce, soy sauce, black peppercorn, corn starch and ginger. Set aside for 5 minutes.
2. Remove the end of the enoki mushroom. No washing needed.
3. Spread out the enoki mushroom on the claypot. Place the marinated chicken on top of the enoki. Pour in water let it simmer for 10mins until it’s cook.
4. Garnish with spring onion.

27/03/2026

🍲 Double Boiled Bittergourd with Dried Oyster

This soup reminded me that balance really matters 🤍

Bittergourd helps in control of blood sugar especially during pregnancy, while the pork ribs added the nourishment I needed.

Pregnancy food doesn’t have to be complicated. It just has to be about balanced.

Tips: Dried oyster is often used in chinese soup because it nourishes kidneys & liver (TCM view) and often used for vitality and reproductive health. ☺️

19/03/2026

🐟 Sweet & Sour Fish Claypot
Light, tangy & perfect with rice 🤍
If you love something comforting but not too heavy… this one is a must-try.�Crispy fish, soft tofu, and that sweet-sour sauce soaking into everything 😍

Ingredients
7 pcs fish fillet
1cup corn flour for deep frying
3 cloves garlic (chopped)
4 pcs cherry tomatoes
1 tbsp mushroom sauce
2 tbsp ketchup
2 tsp sugar�1tsp potato starch water
6 slices hard tofu
150 ml water
Spring onion & pepper (for garnish)

Instructions
1. Lightly deep-fry fish with corn flour until golden. Set aside.
2. In another pan, sauté garlic until fragrant.
3. Add cherry tomatoes and cook till slightly soft.
4. Add ketchup, mushroom sauce, sugar, water and potato starch water. Stir well.
5. Lay the sliced tofu in claypot, pour in the gravy and let it simmer so it absorbs the sauce.
6. Gently place fish back in. Simmer for 2–3 minutes.
7. Garnish with spring onion & pepper.

✨ Best served hot with a bowl of fluffy white rice.�Simple, cozy, and so satisfying for any day 💛

19/03/2026

17/03/2026

🍲 Double Boiled Lotus Root with Peanut

This is one of those soups that made me feel quietly nourished and supports blood health. 🤍

Lotus root and peanuts gave me a steady kind of energy, not heavy, not too rich, just enough to keep me going as my baby grew.
It’s simple, familiar, and very grounding.

A soup I’d happily come back to again and again.

11/03/2026

Meet the team. Baby faces behind the brand. 🤓💪🏻

06/03/2026

🍲 Double Boiled Old Cucumber with Red Dates

I turned to this soup when my body felt heaty and uncomfortable 🤍

Old cucumber helped cool things down, while red dates added just enough warmth and nourishment.
It felt especially comforting on warm days or when I just wanted something to cool down my body but still nourishing. Especially on days after durian. 🤭

Balanced, hydrating, and very easy on the body.