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EVERT & BOUCHARD MAKE ICE KACHANG

Chris Evert and Eugenie Bouchard's second stop in the Road To Singapore official launch event on Monday was the Hawker Centre, where they made a Singaporean dessert.

SINGAPORE - Chris Evert and Eugenie Bouchard's second stop in the Road To Singapore official launch event was the Hawker Centre, where they made Ice Kachang - a Singaporean dessert.

When two professional athletes are given a challenge, not only will they give 100% to get it done as perfectly as possible, they'll probably want to do it better than the other one, as well. And that's exactly what happened at the Ice Kachang-making stop, with Bouchard coming out and saying she was going to make the better Ice Kachang than 18-time Grand Slam champion and former World No.1 Evert.

Evert and Bouchard first watched a demo on how to make Ice Kachang from a local Singaporean, and then they got right to it. The dessert is made of jelly, red beans, sweet corn and palm seeds at its base, and then topped off with a mound of shaved ice, psychadelically colored syrups and condensed milk.

Today, Ice Kachang is often served with fruit cocktail, aloe vera jelly and novelty toppings like chocolate. The dessert - which Bouchard declared she liked a lot - is served throughout the city.




 

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