The Singapore Noodles Podcast

75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore

Mon, 11 Apr 2022 04:40:00 +0000

Vasunthara Ramasamy: "There are so many styles of chicken curry; there is even a white chicken curry. If Clarissa cooked that, people would say that that is not a Singaporean chicken curry. So what is Singaporean chicken curry? Do we have one? The consensus is that we can never have a national dish because it is very hard to represent Singapore. But why seek for singularity when you are so diverse? Why do we seek such homogenous experiences with Indian food?"

Vasunthara Ramasamy, Culinary Teacher and Masterchef Singapore Season 2 Contestant, shares about feeling pride as a Singaporean Indian, plus: *No-grind thosai* *How we can bring Indian home dishes to the masses* *Singaporean Indian food as a diasporic cuisine* *How Singaporean history impacted Indian food in Singapore* *Sardine curry* *Caste and Indian food culture* *Sense of inferiority that Singaporean Indians feel towards their food* *How the palate of Singaporean Indians differ from Indians in India* *Fish head curry* *Caste in Singapore* *Homogenization of Indian food in Singapore and Malaysia* *The rise of curry powder* *The case for making your own curry powder and spice blends* *Grinding your own turmeric powder and asafoetida* *Preconceived idea that Indian cuisine is not on par with European cuisine* *The need for more champions of Indian food* *Singaporean chicken curry saga* *Fear of failure as Singaporeans* *Home-cooking* *Her Masterchef journey*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

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74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure

Mon, 28 Mar 2022 06:00:00 +0000

Preston Wong: "The goal should always be to make the message of sustainability and reducing food wastage as mainstream as possible. What point is there if it is just within that echo chamber of eco-conscious people? For us, we can break that barrier because price is not a big issue unlike other sustainable merchandise that may face challenges of accessibility due to price point issues. I would think that surplus food is a good bridge and show people that things can be affordable, and yet can be good stuff if you look beyond the exterior and short-dated condition of the item."

Preston Wong, CEO and lead innovator at Treatsure, shares about how his business tackles the problem of food waste, plus: *Reducing wastage from buffet lines* *The difficulties that buffet restaurants and hotels face in estimating the amount of food to prepare* *Grocery wastage* *Collaborations between partners and artisans to convert waste to new products* *Building a community* *The importance of education* *What keeps him going* *Using technology to reducing waste* *Why develop an app*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Newsletter: http://sgpnoodles.substack.com/

73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore

Sat, 19 Mar 2022 09:30:00 +0000

Evelyn Yap: “Singapore is not an agricultural country. That limits the kind of produce we get, but also, we don’t know what is out there because our habits have changed to shopping at supermarkets, as opposed to wet markets, which stock more diverse produce.”

Evelyn Yap, chef & founder of Happivore, shares about her journey as a chef supporting farmers, plus: *How Rustic Canyon shaped the way she cooked* *Supporting farmers in Thailand* *How her experience in Thailand has impacted her as a cook* *Exposure to regional produce* *Favourite Asian vegetables* *Mental health* *How her Singaporean roots influenced her* *Fusion food* *Tips for making vegetables delicious* *Framework for learning how to use a new vegetable*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books

Sun, 06 Mar 2022 00:30:00 +0000

Edmund Wee: “We don’t get a lot of chances to form relationships with people in our lives – we’re busy, we’re working. And you have to go shopping for your food. You either shop on Red Mart or the supermarket. Why do those two when there’s a third alternative, where you can do your marketing and at the same, you form relationships. Why not? It is so wonderful! So, it’s a no brainer for me to decide to go to the wet market. It is obvious to me to do so.”

Edmund Wee, publisher & CEO of Epigram Books, shares his insights on the book publishing industry, plus: *Wet market tips* *How Epigram started publishing cookbooks* *Epigram’s focus on Singapore and Singaporean stories* *Process of making a book* *Selection process* *Margins in the book publishing business* *Is print dead?* *Why read a book or cookbook?* *Why go to the market* *How wet markets can be improved* *Will wet markets survive?*

Shop Wet Market to Table via Epigram: https://epigrambookshop.sg/products/wet-market-to-table-a-modern-approach-to-fruit-and-vegetables

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies

Sat, 19 Feb 2022 01:25:00 +0000

Christopher Ng: “It is heartwrenching every time I go back to Singapore, because I see the difference. And it is a significant marked difference every year. I try to go to the places that are familiar to me, but even those places are changing rapidly although certain places are still familiar, I wonder how long they are going to last.”

Christopher Ng, the blogger behind Christopher’s Asian Delicacies, shares about his relationship with food growing up, plus: *Lakeview market* *The ungroundedness as an overseas Singaporean* *Kueh lapis* *Agak-agak approach* *The demise of home-baking and kueh-making in Singapore* *COVID’s role in preserving Singapore food culture* *Perceptions of Singaporean food culture* *Mastery in the kitchen* *The way the older generation instruct* *Food as love* *Singapore’s diverse food culture and crossovers* *Hae bee hiam*

Christopher Ng’s blog: https://delicacies070.blogspot.com/

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays

Tue, 08 Feb 2022 04:50:00 +0000

Khir Johari: “When we look at our understanding of Malay food, it is typically based on a narrow window, and that is the hawker centre. If you get a chance to visit Malay homes (your Malay neighbours or friends), that is where you get to see things that you don’t normally experience… Reading and travelling help to inform, and with that, you’ll come to understand the diversity and beauty of Malay food, and look at it as a very healthy diet. Any food you eat in excess is bad, regardless of your background, ethnicity, or geography.”

Khir Johari, author of The Food of Singapore Malays, shares about his new book, plus: *Who are the Malays* *How his interest in Singaporean Malay food began* *Lack in documentation of Malay gastronomy* *Mee siam* *Impact of urbanization and globalization on Singaporean Malay food* *Foraging in Malay food culture* *Ulam and seafood in the Malay diet* *Ways of cooking with greens* *Connecting with nature* *Concept of Peranakan in Singapore* *What can be problematic about the way Peranakan food is marketed these days* *Food as medicine* *Growing up years* *Kampong glam then and now* *Extinct dishes* *How we can embody the Malay ethos towards food in this modern day and age* *Hope for Singaporean food culture*

Khir Johari: https://www.thefoodofsingaporemalays.com/ @khir19

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

69: Building the bridge between traditional food culture and Gen Zs | Christy Chua and Tan Aik, founder & editorial director and editor-in-chief of The Slow Press

Thu, 03 Feb 2022 04:10:00 +0000

Christy Chua and Tan Aik: “Through my interviewing experience in school or at The Slow Press, I feel that sometimes when we talk to older hawkers or business owners, they might be quite unwilling to share about what they do. Sometimes they would dismiss it as, ‘I do this everyday, nothing new. It’s just normal going to work. I come here, fry some noodles and go home.’ They’d literally tell me that. I’m sure there’s a story but I can’t seem to dig it out of them, and that leads me to think, ‘Are those profiles being featured on mainstream media like Our Grandfather Story? Are those profiles that are willing to be videoed the only stories that will live on?’

Christy Chua and Tan Aik, founder & editorial director and editor-in-chief of The Slow Press, an independent food zine, share about the niche that The Slow Press is filling, plus: *Why focus on homecooked food content* *How media shapes the food preferences of the young* *Mission of The Slow Press* *Why do print?* *Featuring Filipino community and cuisine* *How their interest and curiosity in Singaporean food began* *Getting Gen Zs interested in local food stories* *Challenges in ‘preserving’ and documenting local food culture*

The Slow Press: https://www.theslowpresszine.com/

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor

Wed, 26 Jan 2022 22:00:00 +0000

Christopher Tan: “I think what everyone needs to realise is that we all have a say in how the food culture of our country evolves. We all have a stake, we all have a say, and we are all culture makers. Your national food culture is not something that you should have to order in. It should be something that you stand in, you cook, you practice, and you live out. Your heritage is your anchor, your compass, and your passport from which you go and explore other places, but you hold your passport. I very much hope that the younger generations will take up home-cooking as an activity, as a hobby, not as a luxury but as a necessity…”

Christopher Tan, writer, author of The Way of Kueh, and culinary instructor shares about the importance of home-cooking, plus: *Growing-up years in the UK* *How Singaporean food culture has shifted* *Motivation behind writing The Way of Kueh* *Agak-agak* *Challenges of kueh-making* *Parallels and differences between Western pastries and desserts, and kueh* *Vegetables in Asian desserts* *Why make kueh* *Social media, mastery, and repetition* *The shift from kampungs to HDBs* *‘Authentic’ and ‘traditional’*

Christopher Tan: @thewayofkueh

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native

Thu, 20 Jan 2022 00:50:00 +0000

Desmond Shen: “We basically tried not to throw anything away, and I think one of the steps to do that is to name the thing by its part, instead of just calling it ‘waste’. If you are trimming carrots, you take away the carrot head, end, and peel – and you call that that. You don’t call it ‘trim’, you just call it ‘carrot peel’. What are we going to do with the carrot peel? What are we going to do with the carrot tops? What are we going to do with the end bits of the carrot… Especially with meat, there are so many parts that you throw away – in a chicken, you have the cockscomb, the windpipe. Once you start calling it ‘waste’, you tend to not regard it.”

Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native, shares about his food influences growing up, plus: *Decision to be a chef* *His interest in Asian flavours* *Creative process of pushing Singaporean flavours forward* *The importance of eating out and embracing kitchen failures* *Motivation behind starting Tiffin* *Reducing plastic and food waste* *His vegetarian menu* *Favourite technique for making vegetables delicious* *Challenges and considerations of serving food in a tiffin* *The Tiffin experience* *His upcoming project, Alter Native*

Desmond Shen: @tiffin.bicycle.club

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

66: What Singapore’s prison cooking culture reveals about the human spirit | Sheere Ng, author of When Cooking Was A Crime and co-founder of In Plain Words

Thu, 13 Jan 2022 02:00:00 +0000

Sheere Ng: “Our understanding of inmates is they are either repentant or incorrigible. It’s black and white. But I think that the masak shows them to be abit more multifaceted, showing them to be loyal but ill-disciplined, angry but funny as well. I learnt something from trying to understand masak, and I simply wanted to tell that story…”

Sheere Ng, author of When Cooking Was A Crime and co-founder of In Plain Words shares about the twists and turns in her career, plus: *How her love for food began* *Her journey into food writing* *Her experience as a food editor of Makansutra* *Working in the hospitality industry* *Where she got the idea for writing about prison food culture* *Why inmates cook in prison* *Food that Singaporean inmates were cooking in prison* *How writing the book helped her understand inmates better* *How she decided on food writing* *The importance of satisfying her curiosities and doing food research* *Challenges as a food researcher* *The importance of bilingualism* *What is Singaporean food*

Sheere Ng’s book: https://inplainwords.sg/when-cooking-was-a-crime/

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.

Wed, 05 Jan 2022 04:55:00 +0000

Rebecca Koh: “Asian ferments used to be passed down by the word of mouth – from grandma to the mother, and from the mother to the daughters. If one generation decides, “I do not want to learn it”, then that's it… When I wanted to learn how to make rice wine, my maternal grandma had already passed on, so there's no way I could ask. I had to call my aunt and ask, “Is there anyone in Singapore you know who knows how to do it?”. And she said, “No, not in Singapore, but in Malaysia, maybe I can find out from you.” So that's why in Singapore, it is literally like a vanishing art. You can hardly find someone who can really teach you how to do it properly, step-by-step.”

Rebecca Koh of Midnight Fermentary and Midnight Food Co., shares how fermentation helped her cope with insomnia, plus: *Different colours of glutinous rice wine* *Difference between red yeast rice and white wine cakes* *Process of making glutinous rice wine* *Superstitions/ science of fermentation* *Home-brewing shops in Singapore* *Fermentation fridges and storing wine under the bed* *Enjoying glutinous rice wine and lees* *The value of fermenting your own food* *What’s within the reach of a home fermenter* *Why there are chemicals in commercial ferments* *Why is there a lack of documentation for Asian ferments* *Where should a beginner start*

Rebecca Koh: @midnightfermentary @midnightfoodco

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

64: Answering your questions, and looking ahead to 2022

Thu, 30 Dec 2021 07:45:00 +0000

I reflect on 2 years of Singapore Noodles, answer your questions and share about my plans for the platform in 2021, plus: *How I decide on guests to feature on the podcast* *Behind-the-scenes of the podcast* *How I stay inspired in the kitchen* *How being married improved my cooking* *My upcoming cookbook* *The Singapore Noodles Membership*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo

Mon, 20 Dec 2021 22:05:00 +0000

Gladys Foo: “When we made love letters pre-pandemic, we all will go over to my mom’s place to help out. I come from a family of six siblings, so we have everybody in the different areas. I am in charge of rolling it, my elder sis is in charge of removing the love letters from the mould to pass it to me, one of my sis is in charge of monitoring it, my second sis is in charge of scooping it. My brother is the firewatcher to ensure that the fire is consistent… My siblings and I, we have a very special bond because we grew up with very little, and so the bonding is there. The sacrifice that all my siblings made for one other – we really appreciate it… That’s why we have a lot of these family activities. It’s that family closeness that brings everyone together, and so does the cooking.”

Gladys Foo, founder of Kuehdys Foo, shares about her kueh-making business started, plus: *Her growing up years* *Love letters, nian gao, and yibua* *Factors contributing to the slow death of traditional kueh-making* *Why eating kueh is typically seen as an ‘old person thing’*

*The importance of homecooking and exposing children to traditional food* *COVID and the resurgence of heritage food and other upsides* *The communal aspect of kueh-making* *Origins of Hainanese cuisine* *Her family’s version of roast pork belly* *Chicken poop kueh and art buah*

Gladys Foo: @kuehdysfoo

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef

Tue, 14 Dec 2021 00:55:00 +0000

Shen Tan: “Passion doesn’t feed people – it doesn’t pay your CPF, it doesn’t pay your mortgage, it doesn’t pay for medical insurance. Singaporeans who say we are losing our hawker heritage, are, on the other hand, complaining on socials that ‘standards drop, so expensive, so little’. They can count, ‘Only got three prawns, only got two pieces of pork ribs.’ You have to ask yourself why? It is not the hawkers’ job to feed you guys for very little money. I was asked a question recently: How do Singapore’s hawkers put out the food at such low prices? It’s because they are subsidizing with their salaries!”

Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef, shares about her journey of transitioning from the corporate world to hawker life, plus: *Stereotypes and expectations of hawkers* *The baggage of family recipes and why ‘old’ is not necessarily better* *Nasi lemak and the twice-steaming method* *Her approach to healthful eating* *Evolution of hawker food* *Innovation in the heritage food space* *Reasons why heritage dishes vanish* *How hawker profit margins are stifling the growth of hawker culture* *Social media and hawkers* *Advice to aspiring hawkers* *Cloud kitchens* *Argument for embracing local vegetables* *How we can encourage hawker food to be more nutrient dense and healthy*

Shen Tan: https://www.oglemak.com/ https://ownselfmakechef.com/ @chefshentan

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn

Fri, 03 Dec 2021 03:20:00 +0000

Marcus Leow: “If there ever is a lao po bing (wife biscuit) in a more modern flavour, I honestly don’t think that’s bastardizing a recipe. I would say that that’s a way of keeping up with times and moving forward, but at the same time, reminding us of our roots… Like with kueh, you have so many flavours nowadays but the ones that get sold out are the traditional flavours – like regular kueh salat but done very well. Even for ang ku kueh or bingkah ubi, the original flavours are still the best. So even though there is a lot of modernizing of flavours, as long as it is part of the conversation, we are still going on the right track.”

Marcus Leow, head of product development at Naked Finn, shares about his Peranakan heritage, plus: *Kueh-making vs pastry* *Using vegetables in kueh* *The journey towards embracing his heritage* *Buah keluak and belimbing* *Applying techniques to keep heritage dishes and snacks alive* *Learning about new heritage ingredients* *His hopes for Singaporean food* *Favourite eats in Singapore*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen

Mon, 22 Nov 2021 01:45:00 +0000

Sowmiya Venkatesan: “In chicken rice, chicken is the primary flavour. Your rice has the chicken flavour, your chicken has the chicken flavour, and the stock has the chicken flavour, because it is a celebration of the chicken. Whereas in India, the first thing you’d do for any meat dish is dumb down the meatiness of the meat. Whether it is a fish, mutton, or chicken, the first thing that they would do is marinate it. They would add lemon or spices so that fish doesn’t smell fishy, a chicken doesn’t taste like chicken – so it is a completely different approach from a cuisine perspective. Therefore, I understand and appreciate how difficult it can be [for Singaporeans to go vegetarian] because here, the primary flavour, is the meat. So if [one is] asked to make a dish without the meat, then [he or she does not] know what to do.”

Sowmiya Venkatesan, founder of Kechil Kitchen, shares about the nuances in Indian cooking, plus: *Roti prata in Singapore vs paratha in India* *Things that people misunderstand about Indian cuisine* *How living in Singapore has impacted her approach to Indian cooking* *Tempering in Indian cuisine* *Cooking fats of India* *The concept of meat substitutes, or the lack thereof, in India* *Soya chaap, chunks, nuggets, and granules* *The recent shift in attitudes towards vegetarianism* *Envisaging delicious vegetarian dishes* *Concentrating umami* *Black salt* *Vegetable desserts of India* *Why Singaporeans find vegetable cookery so tricky*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen

Mon, 15 Nov 2021 01:05:00 +0000

Sharon Wee: “I always thought my mom deserves a book of her own, and I thought, why not a full-fledged cookbook… Peranakans are very guarded about their cooking secrets and recipes. I was going up against older sisters and relatives who weren’t sure if I should be doing this, sharing this publicly. You can ask a lot of families – they would feel that way. You can ask them, ‘How do you make that achar’, and they’ll say, ‘Cannot tell you – it’s a family secret!’ But I took a leap of faith – I actually wrote them down because I felt like if I didn’t do that, over time, we would forget how the achar was crunchy in the first place, or the different things that they did.”

Sharon Wee, author of ‘Growing Up in a Nonya Kitchen’ shares about her journey of learning to cook and connecting with her heritage, plus: *The way that vegetables were viewed in the past* *Motivations behind writing her cookbook* *Challenges encountered while writing her cookbook* *Saffron and evaporated milk in nasi briyani* *Reconciling health concerns with the Peranakan diet* *The fading generation of professional housewives and its impact on Singaporean food culture* *Her mantra of ‘practice makes perfect’* *The argument for cooking at home* *Keeping traditions alive in her new home* *How can heritage cuisine be preserved*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker

Mon, 08 Nov 2021 22:45:00 +0000

Anthony Leow: “In the past, grannies used to pound their own spices, but when they were old, they couldn’t pound spices anymore. While making spice blends for them, we were, at the same time, learning the secret recipes from all these old grannies, because they were actually very good and experienced at cooking. This is how we picked up the trade and kickstarted our business.”

Anthony Leow, founder of Anthony the Spicemaker, a spice shop at the wet market, shares about how his business began, plus: *Why he chose to set up shop at the wet market* *Chinatown market* *Modernizing the business* *Challenges faced* *Thoughts on whether wet markets would survive*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok

Tue, 02 Nov 2021 04:25:00 +0000

Mandy Yin: “It’s better to have tried and figured out you don’t like something. It’s not failure, it’s really not. Sometimes you have to go through an incredibly bad, difficult time to understand that’s not what you need to do, and you take a different route. One door closes, another opens. I do think there’s merit in following your passion, but also in understanding your limits and knowing when to cut your losses… Life is for living.”

Mandy Yin, founder of the restaurant Sambal Shiok and author of the cookbook Sambal Shiok, shares about her experiences learning how to cook Malaysian food from her mother, plus: *The problem with the word ‘authentic’* *Her journey learning how to make heritage food* *Beginnings of Sambal Shiok – pop up to a restaurant* *Veganizing laksa* *Iban cuisine* *Importance of recognizing diversity in Malaysian food culture* *Making Malaysian cuisine accessible*

Sambal Shiok: https://www.sambalshiok.co.uk/ @sambalshiok

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

56: Creating more seats at the table of Singaporean food culture | Rovik Jeremiah Robert, founder of The Hidden Good, and co-host of the SGExplained podcast

Mon, 25 Oct 2021 00:50:00 +0000

Rovik Jeremiah Robert: “When we draw those lines, we end up ostracizing or excluding a lot of groups who are in Singapore who are making an influence regardless of what we think, and we also lose an opportunity for our food to evolve. To an extent, I can empathize, because as a young nation, identity is determined by some level of boundary-drawing, to say this is who we are, and this is who we’re not. But I also think that for food, “Why?” – food is such an exciting space to have innovation and experimentation. I think we need to ask ourselves critical questions on what really does it mean to be Singaporean. In my personal take, it cannot just be CMIO for the next 50 years.”

Rovik Jeremiah Robert of The Hidden Good and SGExplained podcast talks about the overarching mission of his work, plus: *Expanding our understanding of diversity* *The importance of the intangible* *Hawker pricing and providing value* *Role of content creators in creating sustainability for the hawker trade* *Why going beyond Chinese-Malay-Indian-Others is important for the growth of Singaporean food culture* *Fine dining and street food* *Imagining a more inclusive Singapore*

SGExplained podcast: https://open.spotify.com/show/4f3ErNGtWmtoG6Ht8jvZzE?si=7e1826e9d0bb4d37

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

55: Losing the sense of smell and rediscovering the joys of cooking | Chang Pick Yin of @pickyin

Wed, 20 Oct 2021 22:45:00 +0000

Chang Pick Yin: “After I had my surgery, I couldn’t smell. Zero sense of smell. You can’t imagine how it feels like until you experience it, because can you imagine being in a kitchen and you can’t smell… At this point, because I can’t smell and therefore I can’t taste very well, the process of eating is different and diminished, so I take more joy in the process of cooking.”

Chang Pick Yin of @pickyin shares about her changing relationship with food, plus: *Learning how to cook* *How her blog came about* *Photographing local food* *Exposure to South Indian food* *Appreciation of heritage food* *Losing her sense of smell*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie

Mon, 11 Oct 2021 23:55:00 +0000

Gan Chin Lin: “When it comes to substituting meat products, a lot of people can only imagine the didacticism of swapping one protein for another protein, but I think that it really expands your horizons when you think about taste and experience and how a substance reacts to heat over a duration of time… It’s really interesting to see the diverse ways people try to reimagine certain memories of food. I wouldn’t say that they are replicating meat wholesale; I think there’s a certain extent to which these recipe-makers and cooks know that this is not the real thing, but it’s just so clever and creative the way different ingredients and what we have in our fridge can be recombined, and you get closer to a memory and I think that that part is what counts, because that part is what counts and that is in itself, as nourishing as what you eat.”

Gan of @tumblinbumblincrumblincookie, shares about how her personal relationship with food, plus: *Asia’s history with vegetarianism* *Privilege and food choices* *Culinary ingenuity when it comes to transforming vegetables* *Constraints with vegan baking* *Ethnicity, religion, and our relationship with animals and animal products* *The porousness of authenticity* *Food education in Singapore and TAF Club* *Hopes for Singaporean food culture*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

53: Rethinking consumption and making better food choices | Woo Qiyun, Founder of The Weird and Wild

Sat, 02 Oct 2021 03:30:00 +0000

Woo Qiyun: “Keep Cup is designed for an Australian audience. So many of these reusable cups are not designed to be culturally sensitive or culturally specific, so I’ve always been worried. I’ve even emailed Keep Cup, saying, “Your cups do not fit the way that Singaporean or tropical countries drink bubble tea for example. It does not make sense for our context. Your silicone cups don’t always fit our uncle pouring the kopi because they are so unstable. There can be alternatives if we think about it from a Singaporean angle, or if someone here were to design it to suit our need, understanding certain nostalgic elements, because I can totally imagine the same experience but designed with a better material, while retaining the essence of it all.”

Woo, founder of The Weird and Wild, shares about how her instagram page came about, plus: *The power of social media and illustrations* *Keep cup and cultural context* *Generational gap* *Veganizing Singaporean favourites* *Meat substitutes* *Baking vegan substitutes* *Cosmetic filtering of food* *Difficulties of shopping for food sustainably in Singapore* *Seasonality of fruit* *Environmentally-conscious businesses to support*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

52: Making cooking accessible without compromising on flavour | Lace Zhang, Author of Around the Dining Table and Three Dishes One Soup

Mon, 27 Sep 2021 10:40:00 +0000

Lace Zhang: “During Chinese New Year, I saw my maternal grandmother, the only one who could cook the Chinese New Year feast for everyone. She was piling the table up with her signature dishes like her ngoh hiong and her kong bak bao. In that room with three or four generations, I took a look around. She was standing there, saying that she was really happy that everyone’s gathered around. I saw that amongst everyone there, no one has learnt how to cook her food from her. No one else really had interest in cooking but I was the only one who enjoyed being in the kitchen, so I started questioning myself: ‘Why am I learning about foods of other culture and not my own?’”

Lace, author of the cookbooks Around the Dining Table and Three Dishes One Soup, shares about how her interest in heritage food began, plus: *Porridge kueh* *The influence of her dad and Aunty Alicia* *Her dad’s pineapple tarts* *Cookbook writing* *Good starting points for beginner cook* *Homemade chicken essence*

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

51: A deep dive into mooncakes and Chinese pastry | Yeo Min, founder of Pastories

Mon, 20 Sep 2021 00:00:00 +0000

Yeo Min: “In my generation, very few of my friends eat Chinese pastries. They don’t really buy Chinese pastries to eat… A lot of the people who ask me if I am selling snowskin mooncakes are actually around my age. They would ask why I am selling traditional mooncakes, “I don’t think this kind of old taste would be what me or my friends would eat.” I felt a bit sad because I think that maybe it’s because they have not tried these traditional pastries from many different shops. There are some that maybe are not suited for our palates, but there are some that are honestly really good, but maybe they don’t give them a chance.”

Yeo, founder of Pastories, shares about how her interest in Chinese pastry began, plus: *Chinese laminated pastry* *Differences between Western and Chinese puff pastry* *Why Chinese pastry is a looser term than Western pastry* *Homemade golden syrup and the role of sugar inversion* *The use of alkali in Cantonese mooncakes* *The collision of sweet and savoury* *Youth perception of traditional mooncakes*

Pastories: @pastoriessg

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http:s//sgpnoodles.substack.com/

50: Showcasing the beauty of Little India | Yugnes Susela, founder of The Elephant Room

Sun, 12 Sep 2021 11:25:00 +0000

Yugnes Susela: “A lot of people are not aware that even in Tekka market, it is a hawker centre that caters to all races. We have very good Indian food, very good Chinese food. To be honest, one of the best duck rice is there in Tekka centre. There is an aunty selling Western food for 20 years. If you want a really good prata served by a Malay couple, it is there. Tekka is one place where all races and cuisines are there… It is the most beautiful thing!”

Susela, founder of The Elephant Room, shares about his personal history with Little India, plus: *The multicultural side of Tekka Market* *Conceptualization of drinks inspired by Little India* *Forgotten trades in Singapore* *Importance of gold in Indian culture* *Different parts of the plantain* *Waste reduction at the bar* *Championing of local ingredients and cuisines*

The Elephant Room: https://www.theelephantroom.sg/ @elephantroomsg

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http:s//sgpnoodles.substack.com/

49: Understanding nuance in Singaporean food | Sook Yoon Yang, founder of Café Rumah

Fri, 03 Sep 2021 05:33:13 +0000

Sook Yoon Yang: “There have been instances where some people say that they ate the best laksa in the whole world in Australia. I usually have a problem with people making statements like that not because I think Singapore or Malaysia is the best. But you cannot claim to have the best when you’ve not had all the different types of laksa… There are so many types of laksa that exist in Singapore, in Malaysia – different states, different ones. And people don’t know that.”

Yang, founder of Café Rumah in Sydney, Australia, shares about how this business came about, plus: *The journey of learning to make kueh* *Nuance in Asian cuisine* *Differences between Singaporean and Malaysian cuisine* *Can a foreigner position himself or herself as an expert of a different cuisine?* *Transformation after living abroad* *Pricing Asian food* *Serving hawker food at the café*

Café Rumah: http://www.caferumah.com.au/ @caferumah

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

48: Dispelling the myth of the lazy native | Syazwan Majid, founder of Wan’s Ubin Journal

Fri, 27 Aug 2021 13:30:00 +0000

Syazwan Majid: “We will never be able to understand fully how it is like to live in a kampung, to work hard for your food, to forage for this food. The tedious nature needed to keep our day going, that itself contradicts the notion that we are a lazy people. This narrative that paints the Malays as lazy native is really just not true. If we were really that lazy, we would have all starved to death – we would not have been working in the fields, we would not be fishing out at sea for days at certain times just to make sure that we are able to provide food and shelter for our children. How on earth is that a sense of laziness of the natives?”

Majid, founder of Wan’s Ubin Journal, shares about his journey of connecting with his islander identity, plus: *Pulau Ubin being more than a place of recreation* *Kampungs as more than symbols of third world status* *Cultivating kampung spirit in Singapore* *Foraging on Pulau Ubin* *How we can support the islanders of Singapore*

47: Navigating the white gaze and erasure of Asian food culture | Surekha & Alia, Co-Founders of Periuk

Thu, 19 Aug 2021 06:50:00 +0000

Surekha & Alia: “So much of food content is focused on relevance and convenience. But relevance and convenience to who? Who is it relevant and convenient to? And who owns the seat at this table? Who is dictating what is relevant and what is convenient? We have to rethink how we position recipes to be relevant or accessible or convenient, because we also don’t want to erase the cooking cultures of more marginalized communities.”

Surekha and Alia, co-founders of Periuk, share about the motivation and journey behind the online platform celebrating Malaysian home cooking, plus: *Italicization of food names* *White-washing of Asian food in Western food media* *Diversity of food culture in Malaysia* *Guarding of heirloom recipes* *Creating content for a local audience rather than a white audience*

To check out Periuk: https://www.periuk.my/

Singapore Noodles: http://sgpnoodles.com

Instagram: @sgpnoodles

SEASONINGS Magazine: https://seasoningsmag.com/

46: Harnessing social media to share about Peranakan culture | Krisada Virabhak, Founder of All Things Peranakan

Sat, 14 Aug 2021 14:05:00 +0000

Krisada Virabhak: “When I went to the Peranakan museum, they had the altars all set up, but there was just no feel. Because it was empty – it is not sustainable to keep putting food there. The exhibits did not really reflect the offerings that they prepared. I thought maybe through my sharings, I could share with people what we prepare. Because, in fact, all these recipes and offerings for prayers, they differ from family to family. Even amongst sisters, recipes differ for the same dish.”

Virabhak, founder of All Things Peranakan, chats about how All Things Peranakan started, plus: *His journey learning about Peranakan cuisine* *The difference between home-cooked vs restaurant food* *Representations of Nonya cooking in the media* *Wet market adventures* *Naming of Peranakan dishes* *The complicated relationship between the Peranakan and the Chinese* *Women in Peranakan culture*

45: Indian food in Singapore, and what makes it distinct from food in India | Dhruv Shanker, Founder of Mad Onion Slicer and the Boring Food Workshops

Fri, 06 Aug 2021 04:25:00 +0000

Dhruv Shanker: “A lot of people did mention that, ‘Oh you know what, you’re not gonna miss Indian food. I’d imagine that the first thing you’re gonna miss is the food, so you’re sorted – Singapore has lots of Indian food.’ So I came with a very open mind, but I realized after moving here that the Indian food here is very different from typical Indian food. And that was fascinating for me because I had not seen that facet of a cuisine that I thought I was quite an expert in.”

Shanker, founder of Mad Onion Slicer and the Boring Food Workshops, chats about his move from India to Singapore, plus: *Impressions of Singaporean Indian food* *Roti prata and roti John* *Chindian food* *Ingredient discoveries* *Simple ways of cooking vegetables* *The role of technology in influencing the way we eat and cook* *Is virtual tourism here to stay?* *Favourite places to eat at in Singapore*

44: The problem with ‘food influencers’ | Chriss Prowler @prowlergram, Founder of Follow the Farang

Tue, 03 Aug 2021 03:32:28 +0000

Chriss Prowler: “The problem is that everyone looks at the world now from their own perspective. It’s all me, me, me, me. You look on Instagram, ‘It’s me eating their food’. And this is the wrong thing. It should be, ‘I went to their place and ate the food’, not ‘I’m doing them a favour’. You mentioned a couple of food bloggers and video guys earlier… They literally just go anywhere. If it’s got something on the menu that they don’t really know, they’d just buy it and make a video of it because they know that outside of a very small circle, everyone would think that that’s the wildest thing in the world. They are playing to a market that is completely ignorant.”

Prowler, founder of Follow the Farang and an avid traveller who shares the best places to eat on his Instagram @prowlergram, chats about how his life experiences led to him developing an adventurous palate, plus: *His gripe with food influencers these days* *The dish that was a turning point for him* *First impressions of Singaporean food* *Aspects of Singaporean food culture that Caucasians might find hard to accept* *How to introduce people to new cuisines* *Food recommendations in Singapore*

43: The thin line between the evolution and bastardization of dishes | Loh Yi Jun, food writer, content creator, and founder of the Take a Bao podcast

Sun, 25 Jul 2021 04:10:00 +0000

Loh Yi Jun: “Experimentation is very natural. Having food evolve over the years is a very natural occurrence, and within all these experimental foods, there will be some that don’t taste good – there will be some bastardized versions. But at the same time, there will be some really great, inventive dishes that drive the food industry forward as well. An example that comes to mind is Dominique Ansel’s cronuts. Croissants and donuts, those are two things that you wouldn’t think of putting together. When you first hear about the cronut, you’ll think it’s the bastardized version of a croissant and a donut, but when you actually taste it, it’s really good and there are lessons you can learn there in terms of technique or inspiration, so it is a natural step in moving the food industry forward.”

Loh, a food writer, content creator, and founder of Take a Bao podcast, chats about how he started on this journey of sharing about Asian food, plus: *What drives the work that he does* *What does it mean to preserve food culture?* *The role of experimentation in traditional dishes* *Motivation behind the Take a Bao podcast* *Balancing personal curiosity as a content creator and audience curiosity* *Shining a spotlight on the older generation and the challenges involved*

42: Coming to grips with the ‘rojak’ nature of Singapore’s people and its food | Sarah Benjamin Huang, content creator, food host, and director of Ethnographica

Fri, 16 Jul 2021 00:40:00 +0000

Sarah Benjamin Huang: “Growing up, everyone called me angmoh all the time throughout my entire childhood and adolescence. Even though I grew up in a house where we spoke Mandarin at home, everyone on the outside was telling me that I was angmoh and I said, “Fine, I’m angmoh, I will leave this place.” I felt that since I’m not wanted here, I’m gonna leave.

I feel very Singaporean but I never felt like other people felt that I was Singaporean enough for them. We understand Singaporeanness as Chinese, Malay or Indian. But what if you don’t fit neatly into those categories?

When I was growing up, people were very obsessed about breaking me down into fractions. My dad said you’re not one quarter or one half of something, you’re just British, Chinese, Jewish, Peranakan – and you’re all those things at the same time. One identity does not diminish another. I do feel British too – there are parts of British culture I identify very strongly with. I can feel that way and I can also feel like a Hokkien girl. I can swear in Hokkien, speak a bit of Malay, eat Peranakan food all at the same time – none of these things diminish the other!”

Huang, a content creator, food host, and director of Ethnographica, shares about embracing her Singaporean identity as a person with mixed heritage, plus: *Hakka history and cuisine* *Her hawker research* *Who defines Singaporean food/ Singaporeanness?* *How her mixed heritage is reflected through the food she cooks* *Is globalization and food cultures becoming more homogeneous a good or bad thing?*

41: The Bangladeshi food stall with a mission | Lim Boon Kian, founder of Bangla Lim

Thu, 08 Jul 2021 23:15:00 +0000

Lim Boon Kian: “I want people to understand that Bangladeshi food is not just for low-level people. Bangladesh is a country; they have their own culture and they are very proud of their food. I started Bangla Lim with the intention of introducing this cuisine to the public, and to let poorer workers have another option, to have better food… I have been a businessman for many years and I have always been very profit-driven. This stint with Ministry of Manpower opened my eyes to another world; money is not everything. During this pandemic, you can see that they are helpless, they miss their families, they have no life, they cannot even get out of the dormitories unless you are S pass and above. There’s so many of them who cried in front of me. There are some who miss their families so much that they wanted to commit suicide.”

Lim, founder of Bangladeshi food stall Bangla Lim, shares about his first taste of Bangladeshi cuisine, plus: *First impressions of migrant workers* *Catered meals that Bangladeshi migrant workers typically eat* *Why Bangladeshi cuisine is not mainstream in Singapore* *Types and characteristics of Bangladeshi curries* *Food as a medium to bridge the gap between Singaporeans and Bangladeshis* *Vision for Bangla Lim*

40: Why kopi and kopitiams deserve celebration and recognition | Robert Chohan, founder of Kopi House UK

Fri, 02 Jul 2021 03:55:00 +0000

Robert Chohan: “The Singaporean world of coffee offers something completely different – there’s no espresso, there’s no latte, there’s no cappuccino. It’s strong coffee with old school milk and sugar, and for people that want something different, they have evaporated milk. This entire world of coffee is the backbone and blood of Singapore because everything happens around kopitiams and food joints in general. This coffee – not only does it come from Singapore, it is accessible by everyone, it is so affordable. But here’s the thing – from what my Singaporean friends have told me, to them it’s just normal. It’s probably a case of you’re so exposed to it, you’ve grown up with it. If you have a food or product that is so everyday life, that means it is important because everyone celebrates it.”

Chohan, founder of Kopi House UK, shares about his first encounter with kopi, plus: *The history of kopi* *Eurocentrism and coffee* *Small-batch kopi* *Agak agak in kopi brewing vs the ‘fuss’ behind European coffee brewing* *Kopi beyond the Hainanese community* *Origins of kopi guyou (butter coffee)* *Torrefacto roasting in Europe and Singapore* *Differences between European cafes and kopitiams* *Mcdonaldization of kopitiams*

39: Jamu, a part of Singaporean food culture | Dana Safia, founder of JAMU by Dana Safia

Tue, 29 Jun 2021 09:55:00 +0000

Dana Safia: “When it comes to jamu, people always think that it is a placebo effect as it has a long tradition. To them, it does not fit in the modern world anymore. This is the reason why I think it is time to redesign what jamu is and rethink how we convey the message of what jamu means to the general public… We are all immigrants in Singapore – the only indigenous people are the Malay Malays. The Singaporean identity is derived from different cultures, backgrounds, and religions. This is why I believe that traditional medicine like jamu is part of our Singaporean culture.”

Safia, founder of JAMU by Dana Safia, shares about her journey of rediscovering jamu, plus: *The different types of jamu* *The perception of jamu amongst young Singaporeans and why jamu-making is unpopular* *Misconceptions of tongkat ali* *Her vision of a jamu garden* *The traditional process of making jamu* *Can jamu transcend ethnic boundaries?*

38: Why we left the hawker trade | Hung Zhen Long & Jason Chua, owners of Beng Who Cooks

Mon, 21 Jun 2021 14:00:00 +0000

Hung Zhen Long & Jason Chua: “We enjoyed the hawker life, but we were thinking that we cannot do it for a long time. Back then, our neighbouring stalls were all old people who have been doing this for 40-50 years – they have been doing it since they were young. A lot of them are now actually having a lot of health problems. We want to work towards financial freedom – everyone’s dream – and having more work-life balance. If we are hawkers until we are old, we can foresee ourselves being in a position where we have health problems due to a lack of regular meals. Sometimes we did not even eat back then. We felt stagnant as hawkers and saw that we had to do something on a bigger scale.”

Hung & Chua, owners of the restaurant Beng Who Cooks, share about the name of their business, plus: *The motivation behind their community-mindedness* *Why they decided not to sell traditional food at their stall* *Beng Who Cares foundation* *Why they chose to leave the hawker life behind* *The transition from hawkers to restaurant owners*

37: Seasonings roundtable, the Hari Raya Puasa edition | Hafizah Jainal, Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, Taahira Booya & Mama Zi

Sun, 13 Jun 2021 09:05:00 +0000

Seasonings Magazine is a collaboration between Hafizah Jainal (Hafi) and I, Pamelia Chia. It is a quarterly food publication that provides an insider's view into Singapore's festivals and festive food. In each issue, we highlight the beauty and cultural richness of one "season" in Singapore, to show that you don't have to belong to a specific race or religious group to appreciate a festival, because we have more in common than we think. In this current social climate, it is important for us to have more safe spaces to talk about sensitive issues such as race and religion. That is why we are discussing certain topics that we did not include in our first issue.

In this Hari Raya Puasa edition of the Seasonings roundtable, we invite issue contributors – Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, and Taahira Booya (and the lovely Mama Zi) – to join us in a sharing session on: *The pressures of adhering to the ‘expected mould’ of being Muslim during this festival* *How can non-Malay Muslims be better represented in the promotion of Hari Raya Puasa* *The Sarah Bagharib wedding photo/ decoration saga* *Role of plant-based food in the Malay diet* *Misconceptions of Raya food*

36: Embracing fermentation in our homes & why it matters | Tan Ding Jie, founder of Starter Culture SG

Sat, 05 Jun 2021 03:00:00 +0000

Tan Ding Jie: “I never really appreciated cooking or Singaporean cuisine until I went to the UK to study. Over there, you really see what everywhere else has to offer. Even though there were a lot of Singaporeans in London, strangely enough, you don’t see a lot of Singaporean restaurants. Coming back to Singapore, that was when I started to rediscover Singaporean cuisine. I realized that we have such a rich history, our cuisine is so interesting and intricate – it tells stories about who we are and where we came from. You can trace the provenance of these ingredients and I thought, if there was going to be a story to tell, I wanted to tell a story of local Asian ferments.”

Tan, founder of Starter Culture SG, shares about how his interest in Asian ferments began, plus: *Challenges in learning about Asian ferments* *Overcoming peoples’ resistance towards fermentation* *The art and science of fermentation* *Why has fermentation fallen by the wayside today* *Double standards towards fermentation in the West and East* *Fermentation as a way to reduce waste*

Buy Seasonings #01 (Hari Raya Puasa issue): https://hahahafi.com/Shop-SEASONINGS

35: What an Ayurvedic approach to food teaches us about health and wellness | Vasanthi Pillay, founder and president of the Ayurveda Association of Singapore

Sat, 29 May 2021 01:45:00 +0000

Vasanthi Pillay: “The Western world has a way of repackaging our culture and selling it back to us. So firstly, I would say that we as Asians must be more aware of our own food and lifestyle, and embrace that… Yoga comes from India, it was taken to the West, repackaged and sold it back to us. And now everyone is asking for yoga that is RYT Alliance, which is from the West. That’s totally misunderstood, the word that I would use is ‘bastardized’... The West right now is promoting turmeric pills and all, which is very detrimental according to Ayurveda.”

Pillay, founder and president of the Ayurveda Association of Singapore, shares about how her fascination with Ayurveda began, plus: *Basic principles of Ayurveda* *The place of Western medicine and Ayurveda* *What the Western world has gotten wrong about turmeric and yoga* *The Ayurvedic principles that govern the thali* *The benefits of using traditional cooking utensils*

34: Transforming weakness to strength | Ken Koh, director and third-generation successor of Nanyang Sauce

Sat, 22 May 2021 06:47:31 +0000

Ken Koh: “We had been losing money for years, not because our sauce was not good, but we had no marketing, no awareness. It was a sauce that survived for 60 years purely because of word of mouth and the quality of our products. We don’t have a price advantage – my cost is a lot higher, nine months versus two weeks of soy sauce brewing. I visited 13 soy sauce breweries around Asia and realized that no one makes soy sauce like us anymore. I went to a soy sauce museum which showed how soy sauce was made in the Qing dynasty. I started taking pictures and, after a minute, I stopped and my hair stood up and I was like, ‘Why are we making soy sauce the same way as them in modern day Singapore?’ And that’s when I realized we had something worth preserving. That became our unique selling point (USP), our weakness became our strength.”

Koh, director and third-generation successor of Nanyang sauce, shares about what soy sauce means to him, plus: *Light, dark & sweet sauce* *Soy sauce crystals* *Why some soy sauce producers choose to use defatted soy beans* *Ken’s strategy to revitalize the brand* *Ways of enjoying premium soy sauce*

33: Keeping Hari Raya Puasa traditions alive | Shamsydar Ani, Masterchef Singapore finalist & cookbook writer

Fri, 14 May 2021 00:40:00 +0000

Shamsydar Ani: “There came a point in my life where our family dynamics changed and Hari Raya was different. That was the year my mom was taking a step back and was just like, ‘I don’t want to celebrate Hari Raya this year – I don’t want to cook, I don’t want to make ketupat.’ When Hari Raya came around, she herself felt that something was missing. So we’ve kept on with the traditions. No matter how life changes, the traditions are something that you want to continue each and every Hari Raya. And what better way to keep traditions alive than through food?”

Ani, Masterchef Singapore finalist and author of Spices & Lime, shares about Hari Raya Puasa traditions, plus: *Ways to make cooking Malay food less time-consuming and more approachable* *Cooking rendang in the oven vs on the stove* *Everyday rendang vs Hari Raya rendang* *Traditional rendang Minang* *Rendang tok* *Everyday sambal goreng vs sambal goreng pengantin* *Learning how to weave ketupats* *COVID’s impact on Ramadan and Hari Raya* *Kuih-making* *Three Malay items that you need to master* *Healthy Malay dishes*

32: Reconciling our heritage with a desire to do better for the environment | Khee Shi Hui of Tabaogirl

Fri, 07 May 2021 06:50:00 +0000

Khee Shi Hui: “We tried to explain to some relatives that cared very much for things like shark’s fin. We took that off our wedding menu and tried to explain as best as we could. Not everybody would understand, but we tried to stay true to at least that. It was not possible to omit meat, so we tried to discuss options with the restaurant to see what were some essentials that we needed to keep because meat can be quite symbolic to the Peranakan culture where my husband comes from. If we do away with the buah keluak chicken, it’s like a real travesty. How can you not have buah keluak! So it was a negotiation of what do we keep and what do we try to substitute for.”

Khee, Tabaogirl on Instagram, discusses how we can reconcile our Singaporean identity and cultural heritage with sustainability, plus: *How her interest in caring for the environment was sparked* *Misconceptions about caring for the environment* *Gifting mooncakes, buying new clothes, Hungry Ghost Festival from the perspective of environmentalism* *Options for more sustainable weddings* *Celebrating vegetables in Singapore* *Ways to be more environmentally-conscious as an eater and cook*

31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted

Fri, 30 Apr 2021 10:05:00 +0000

Chong Jin Yuan: “It’s frustrating because it takes 3-4 hours to roast, and the whole process from drying to roasting to tasting the product when it cools down requires the entire day. If it does not turn out the way you want it to be, you just do not have the time or energy to redo it. There is a lot of technique. It is not just one step that can make your roast belly very good – it’s a mix of different techniques. You’re playing with the chemistry, acidity and alkalinity.”

Chong, chef and owner of Te Bak Kia Roasted, shares about his relationship with food growing up, plus: *Picking up the skills of roasted delights * *Making char siu and siu yok at home* *Western roast pork versus Asian roast pork* *Why does roast pork belly sometimes stick to your teeth* *Selecting pork belly* *Bu jian tian vs pork belly for char siu* *Sous vide char siu vs traditional char siu* *Why be a hawker* *Why is roasted delights a dying trade in Singapore* *Braised pig face dish* *Pig head as a delicacy for foreign workers in Singapore*

30: Casting a spotlight on indigenous produce using art | Syarifah Nadhirah, co-founder of Paperweight Studio and author of Recalling Forgotten Tastes

Mon, 26 Apr 2021 03:55:00 +0000

Syarifah Nadhirah: “Prior to Paperweight Studio, I was already leaning towards botanical drawings and paintings. At one point, it struck me to do more research and learn more about our local ecology because there’s so much we can learn from just in our own backyard. There are so many things that we overlook. We try to illustrate more plants that are endemic to our country to educate people as well along the way… Through the book, I wanted to show that there are so many types of food that are available beyond those that are available at our supermarkets. These are plants that have existed since time immemorial. We tend to overlook that and it is time to revisit them.”

Nadhirah, co-founder of Paperweight Studio and author of ‘Recalling Forgotten Tastes’, shares about using art to advocate for Orang Asli rights, plus: *The start of Paperweight Studio* *Why focus on local flora and fauna in design* *Cultural motifs* *Malay money packets vs Chinese money packets* *Problems & discrimination that Orang Aslis face* *What we can learn of being sustainable from the Orang Aslis* *Seasons of the Malaysian forest* *Food of the Orang Aslis*

29: The Cantonese approach to food | Sam Wong, chef and founder of Lucky House Cantonese Private Kitchen

Fri, 16 Apr 2021 05:15:00 +0000

Sam Wong: “What is the Cantonese mentality towards cooking and eating? The Shanghainese prefer to wear beautiful clothes, maybe spend $100,000 on a watch to make yourself look pretty. The Cantonese would rather spend all their money eating the best things – fish maw, abalone. The saying here is that nothing belongs to you until it enters your stomach. This is our thinking."

Wong, chef and founder of Lucky House Cantonese Private Kitchen, shares about the Cantonese approach to cooking and eating, plus: *Why he does not believe in following recipes to the T* *How Lucky House started* *Cooking meats and desserts with charcoal* *Why you should not go into private dining if you don’t enjoy interacting with guests* *Selecting chicken for Lucky House* *Main principles of Cantonese cooking – cleanness, sweetness and freshness* *The most important ingredient in Cantonese cooking* *Two general groups of soups in Cantonese cooking*

28: Air tangan & cooking from the heart | Nor Hadayah Mohamad, MasterChef Singapore Season 2 contestant

Fri, 09 Apr 2021 05:33:48 +0000

Nor Hadayah Mohammad: “Malay cooking is very vast – it’s not just limited to rendang, lontong, sambal, or nasi lemak. It is beyond that. What the average Singaporean does not know about heritage food is that Malay heritage food is influenced by a myriad of civilizations, for example the Arabs, Indians, Chinese and Yemenese… I wish to write a recipe book that covers Malay dishes that people are not aware of. Everyone knows assam pedas, but have you heard of assam rebus?”

Hadayah, a MasterChef Singapore Season 2 contestant, shares about embracing her heritage as the daughter of a Malay-Bugis father and a Malay-Banjarese mother, plus: *Odd numbers in Malay cooking* *Smoking in Malay cuisine - daging salai cili padi* *Her MasterChef journey* *Her dream* *Diversity of Malay food in Singapore* *Air tangan (water of the hands)* *A crash course in Malay cooking techniques* *Nor’s culinary heroes*

27: A deep dive on rasam, a functional food | Aruna Shanmuga Vadivel (The Everyday Singaporean Series)

Sun, 28 Mar 2021 10:20:00 +0000

Aruna Shanmuga Vadivel: “I would say that it is a functional food because it’s got so many medicinal properties that I only learnt about in my early 20s… My mom was a working mom in Singapore. To her, the easiest dish you could come up with in 10 minutes is rasam and it is a dish that is so healthy.”

Vadivel, a Singaporean Indian residing in Australia, shares about the Indian dish rasam, plus: *Differences in breakfast culture in India and Singapore* *Key components of a vegetarian thali meal* *Rasam as a functional food* *Finer points of making rasam* *Main ingredients and steps of making rasam* *Why rasam is not more well known outside of the Indian community in Singapore* *What makes a good rasam*

26: A deep dive on urap, a Javanese vegetable dish | Hairil Sukaime (The Everyday Singaporean Series)

Sun, 21 Mar 2021 10:25:00 +0000

Hairil Sukaime: “Urap is said to signify thanks or gratitude for the life that one has because it comes from the word urip, which means ‘alive’ or ‘living’. Some also say that it symbolizes harmony and togetherness, the way all the ingredients come together.”

Sukaime, blogger of Eat Food Live Food, shares about the Malay dish urap, plus: *Significance and symbolism of urap* *Urap’s place in Malay food culture* *Nasi bancakan & nasi ambeng* *Essential vegetables in urap* *Steps of making urap* *Kencur and dishes it features in* *Finer points of making urap* *Bacem to complement urap* *What defines a good urap* *Making urap overseas* *Where to find good urap in Singapore*

25: The brokenness of our food system and what we can do about it in Singapore | Toh Hui Ran (The Everyday Singaporean)

Sat, 13 Mar 2021 12:20:45 +0000

Toh Hui Ran: “My mom has expressed and felt concern about me working on a farm in Thailand. ‘You’re going through a phase. Why are you doing this? Come back to the normal world’… Because of COVID, interestingly enough, my mom, a lot of my dad’s friends and a lot of our relatives started to realize that growing your own food is really important. A lot of them have come and said, ‘Man, we really need to grow our own food. What you guys are doing, it makes sense.’ And you know, that has never really been a topic of conversation before, but because of COVID, that’s kind of come up. People are really softening to this idea that it is not lowly, it is important, it is necessary.”

Toh, camp manger at Camp Uthai Forest in Thailand, shares about the brokenness of our food systems, plus: *What is food rescuing* *The appeal of dumpster diving* *Small organizations doing their bit to reduce food waste in Singapore *Initiating conversations on sustainability* *Community fridges* *Her move to rural Thailand* *How COVID has changed our relationship with food* *Reducing our meat intake*

24: How foreign domestic workers (FDWs) keep Singaporean food heritage vibrant and alive | Leong Man Wei (The Everyday Singaporean)

Sat, 06 Mar 2021 22:30:00 +0000

Leong Man Wei: “My mom is the one who taught my helper to cook our traditional Cantonese dishes. She is the one who is recreating these dishes for many years, while I as a child have not learnt it properly… For helpers who have been here for a long time and they have worked for multiple families, they bring the knowledge and food heritage across the different families. With the FDWs that I’ve met who have worked for Indian national families, they learn how to make chapati and paratha from scratch, the next time they could be bringing it to another family – that could be possibly a way to introducing Indian food to a Chinese family for example.”

Leong, a student, shares about her journey of starting the community SayurStory which seeks to promote cultural exchange between Singaporeans and FDWs, plus: *The role of FDWs in preserving and shaping food culture in Singapore* *Why cuisines of FDWs have not become mainstream in Singapore* *Why is it important to bring FDWs into the conversation of sustainability* *SayurStory x #PassthePasar* *How Singaporeans can help FDWs assimilate*

23: Holding onto our cultural identities while living overseas | Tony Tan, writer of Hong Kong Food City and culinary teacher

Sat, 27 Feb 2021 21:30:00 +0000

Tony Tan: “My idea is to create a school of Asian culinary excellence. In other words, I really want to showcase the best of Asia. Even though I’m living here in Australia, a big part of my soul belongs to Asia. Every time I go back to Singapore and Malaysia, I feel that I’m home, but this is also home. But being in those Asian homes, I feel like I belong because of the foods that I smell. Just walking down the street, all those familiar smells. Whether it is someone making jian bing or you zha kway, you can smell the oil, you can see the risen dough, you see the auntie or uncle popping it into the oil… it is such a visual delight.”

Tan, a leading voice in Asian cuisine in Australia, culinary teacher and writer of Hong Kong Food City, shares about taking on the mantle of representing Asian food in Australia, plus: *Defining authenticity* *Favourite places in Melbourne to get a taste of home* *Asian ingredients that Westerners might be resistant to* *Western stereotypes of Asian food* *The beauty of Cantonese cooking* *Ways to introduce unconventional flavours and textures to Westerners* *The importance of actively preserving your heritage while abroad* *Tony’s must-eats in Singapore and Malaysia*

22: Life as a Hawker Daughter | Felicia Tan (The Everyday Singaporean Series)

Sat, 20 Feb 2021 22:00:00 +0000

Felicia Tan: “I remember there was this guy who asked for 7 sets of cutlery for a $3 plate of noodles. I told him no and only gave him two sets, and he threatened to sue us. He was very well-dressed, in a suit. People like him might feel a sense of superiority to the hawkers and think ‘I’m giving you my money so you must give me my money’s worth’. But they forget that they’re only giving $3. You can’t expect restaurant-level service at a coffeeshop, at the end of the day. But they have a huge sense of entitlement, I feel, at least for some of the unpleasant customers that I’ve encountered.”

Tan, a management consultant, shares about her parents’ lives as hawkers, plus: *Her parents’ transition from hawkers to being retirees* *Her initial impressions of her parents’ vocation* *Stereotypes of hawkers* *Thoughts on Pat Law’s recount* *Unpleasant customers* *Price increases* *Ways to help hawkers* *Learning how to cook from her parents* *Value of cooking hawker dishes at home* *Her dream Hokkien mee*

21: Preserving humble and everyday Peranakan cooking | Lloyd Matthew Tan, Author of Daily Nonya Dishes

Sat, 13 Feb 2021 21:00:00 +0000

Lloyd Matthew Tan: “After my dad passed away and with the loss of my mom, I came to the realization that everything might disappear… because everyone has got this idea that the food that the Babas or Peranakans eat is the festive kind of food that you find in the restaurants. But there is this unknown range of recipes which are basically home-based recipes. When you talk to anybody about Peranakan food, when you talking about vegetable-based dishes, the only thing everybody knows is chap chye.” Tan, author of Daily Nonya Dishes, shares about his passion for preserving home-based Peranakan dishes, plus: *Disappearing Peranakan dishes* *Vegetable dishes in the Peranakan repertoire that are not celebrated enough* *Adjusting Peranakan cuisine to suit the vegetarian or vegan diet* *Ingredients that are increasingly difficult to source in Singapore* *Why it is so important to support the wet market and its produce* *The demise of home cooking and the dilemma of cookbook writers* *Why traditional Peranakan recipes emphasize attention to detail* *How the Peranakans celebrate Chinese New Year differently from Singaporean Chinese* *Jewelry in Peranakan culture* *What it takes to keep a recipe alive*

20: Ulam, the superfood of Southeast Asia | Dr Eric Olmedo, Principal Research Fellow at the Institute of Ethnic Studies in Malaysia

Sun, 07 Feb 2021 00:57:16 +0000

Eric Olmedo: “I asked myself why some Malaysians are trying to heal themselves with imported veggies like the trendy superfoods – kale, avocados, and so on. One, it is expensive. Second, it does not benefit the country. Also, you don’t know exactly how they are being grown, they might be full of chemicals unless you buy organic. When you have local wild edible plants which are much cheaper and come from a shorter supply chain as some of these ulam are cultivated by indigenous groups like Orang Aslis, you build a kind of virtuous ecosystem for everyone.” Olmedo, the principal research fellow at the Institute of Ethnic Studies in Malaysia, shares about his passion for ulam, plus: *The case for ulam* *Why has ulam fallen out of favour* *How the ‘globalization of taste’ has hindered public advocacy for ulam* *Why adopting both a top-down and bottom-up approach is necessary* *Defining ‘ulam’* *Ulam as a celebration of contact between cultures, and contact between nature and culture* *Possibility exporting ulam globally, and cultural appropriation* *Vision for The Ulam School* *Reconciling oral tradition and science*

19: What we can learn from the foreign domestic workers in our homes | Benjamin Lim (The Everyday Singaporean Series)

Sun, 31 Jan 2021 00:17:15 +0000

Benjamin Lim: “When I asked her to share dishes that she cooked, she was so comfortable with it and there’s so many things that she was able to come up with and cook even though she says that she never really cooked at home that much. It really encourages me to take pride in learning and understanding our local food.” Lim, a medical student, shares about his relationship with his Burmese helper Cherly, plus: *The parallels between the medical industry and working as a chef* *How he started going to wet markets* *Discoveries at Tekka market that Cherly introduced him to* *Elements of Burmese food* *How learning about Burmese food has helped him appreciate vegetables more* *Why we need to take more pride and understand more about our own cuisine* *Foods Benjamin introduced Cherly to* *An easy dish that you can make with wet market produce*

18: What the act of gardening teaches us about cooking | Joanna Chuah, Founder of WWEdibles

Sat, 23 Jan 2021 23:15:30 +0000

Joanna Chuah: “Instead of growing mint in your house, you can grow gotu kola. I think that that’s essentially the place that I want to get people to, where they feel like they don’t need to grow basil or lemon balm, but they can grow more interesting kinds of produce and know how to eat them as well. It is all about bringing these plants back to the households, normalizing them and shaking off this idea that if it’s edible, it’s got to fit into a certain category of produce like herbs.” Chuah, the founder of WWEdibles, shares about her growing-up years, plus: *Avenues for play in Singapore* *Skills that children in this modern age lack* *The millennial trend of growing plants* **How to prevent native vegetables and fruits from phasing out in Singapore* *How we can get millennials interested in wet markets and their produce* *The relationship between chefs and growers* *’Farm to Table’ in the Singaporean context*

17: Challenges and joys in learning from Singapore's elderly | Patricia Chen, Founder of Sekel Kitchen

Sun, 17 Jan 2021 01:09:03 +0000

Patricia Chen: “We were talking about [my parents’] ailments and how they were feeling everyday, but because I started this, the conversation changed to, ‘Careful, your yam, you cannot do that ah’ or ‘You must remember to soak the cuttlefish.’ And because they taught me, I shared the fruits of their teachings with them and they would critique it. Eventually, when it was shared with everyone, I showed them what the public was saying about their recipes and it would bring them so much joy. It is this kind of exchange that I most enjoy.” Chen, an independent filmmaker and founder of Sekel Kitchen, shares about the intersection between film, writing and food, plus: *The beginnings of Sekel Kitchen* *Why it is difficult for brick and mortar businesses to prepare traditional food the way it should be* *The process of discovery and experimentation during COVID* *Learning to make abacus seeds* *How cooking became a way to bond with the older generation* *Using QR codes as a way to story-tell* *Sekel Kitchen wet market meal kits*

16: Why food reviewers need to stop romanticizing hawker culture | Gregory Leow, Youtuber and Hawker Editor of Hungrygowhere

Sun, 10 Jan 2021 10:57:41 +0000

Gregory Leow: “It is not as if their lives are so destitute, but it is definitely not so comfortable that they can think of lofty ideals. They just want to give a better future for their kids so that their kids don’t have to be hawkers.” Leow, a Youtuber who vlogs about hawker food and the hawker editor of Hungrygowhere, shares about how he got started writing and vlogging about hawker food, plus: *Why the older and younger generation are interested in different kinds of food* *Why it is important to bring our children to the hawker centres* *Why Gregory avoids using the word ‘cheap’ in his reviews* *Maintaining objectivity when judging hawker food* *How government intervention has influenced local food culture* *Gregory’s death row hawker meals*

15: Putting street food and our hawkers on a pedestal | KF Seetoh, founder of Makansutra

Sun, 03 Jan 2021 04:44:41 +0000

KF Seetoh: “To get international recognition, that was the social goal. The commercial goal was that now we can properly tell and sell our food culture overseas, around the world.” Seetoh, one of Singapore’s strongest proponents of hawker food, joins Pamelia Chia to share about his journey in becoming a local food evangelist, plus: *The origins of yusheng* *The fight for Singapore’s hawker culture to be a UNESCO listing* *His vision for a hawker academy* *The one-dish entrepreneur* *Why there have been no ‘new’ hawker dishes by the younger generation in recent years* *How the manpower problem and the problem of the ‘highest bidder’ make passion impossible* *How being added to the UNESCO list helps Singapore’s hawker culture* *How the label of traditional food as ‘boomer food’ is causing its death* *Eating healthily at the hawker centre* *Singapore’s ‘strawberry generation’ and why it is crucial to realize how fragile Singapore is* *Makansutra’s new free eBook*

14: Reflecting on 2020 and looking ahead to 2021

Wed, 30 Dec 2020 04:34:15 +0000

I reflect on 10 months of Singapore Noodles, answer your questions and share about my plans for the platform in 2021, plus: *My relationship with cooking in my younger days* *Work at Candlenut* *Moving from Melbourne city to Daylesford* *Motivations behind starting Singapore Noodles* *My thoughts on being a professional cook* *Why Singapore Noodles?* *How Singapore Noodles has evolved over 10 months* *Overcoming perfectionism* *What I enjoy about running Singapore Noodles* *Why I feel a sense of urgency in sharing about local food* *Dream podcast guests* *New collaborations and plans for Singapore Noodles in 2021*

13: The case for embracing your culture - clothes, food and all | Zaithoon and Taahira Booya, the mother-daughter duo behind Spice Zi Kitchen

Mon, 21 Dec 2020 10:35:45 +0000

Zaithoon and Taahira Booya: “Suddenly Bon Appetit and Delicious Magazine have all kinds of heritage food showing up and I think that will spiral people to think about how the food that they are eating is a big part of their identity. If you eat it at restaurants but you can’t make it, are you really building that make-up of yourself? It takes provocation and self-awareness, but it will come.” Baby T and Mama Zi, the mother-daughter duo behind Spice Zi kitchen, join Singapore Noodles founder Pamelia Chia to discuss just why it is so important for Singaporeans to be embracing their culture, plus: *Indian Muslim culture and food* *The importance of embracing our culture* *Agak-agak cooking in Singapore* *Superstitions in the Singaporean kitchen* *How local food and cooking can stay relevant today* *Shattering stereotypes of a woman in a scarf* *Fostering gotong royong (community spirit)* *The appeal of wet markets*

12: In praise of Singaporeanness | Denise Fletcher, author of How to Cook Everything Singaporean and executive chef at Quentin’s Bar & Restaurant

Mon, 14 Dec 2020 03:08:10 +0000

Denise Fletcher: “I wanted to showcase everything that we have – everything that I know – not only for us Singaporeans, but also to show the world what we have. I also hope that my cookbook is a form of representation, a voice for groups that are lesser known in Singapore, especially in a culinary sense. Just in that ‘Other’ racial category, you have the Gujaratis, the Parsis, the Arabs. Singaporeans still don’t really know how rich our culture is, how diverse. I hope my readers will take the opportunity to discover what’s in their backyard through their cooking pot.” Fletcher, the author of Mum’s Not Cooking & How To Cook Everything Singaporean joins Singapore Noodles founder Pamelia Chia to discuss her latest cookbook, plus: *Why the busyness of modern life is a paradox* *The inspiration behind Mum’s Not Cooking* *Why we risk losing our heritage with an ‘all or nothing’ attitude* *What exactly is so unique about Singaporean food* *Why Singlish should never die out* *Defining what is 'Singaporean' when it comes to food*

11: A discussion on the Violet Oon ‘Peranakan nasi ambeng’ dispute | Azimin Saini, editor of Lifestyle Asia & founder of Tempeh Culture

Mon, 07 Dec 2020 01:23:12 +0000

Azimin Saini: “There is no point keeping these conversations behind closed doors when it needs to happening on a more public level. But we need to have it in a way that moves society forward rather than simmer in discontent and talk about differences all the time. We all talk about multiracial Singapore, we all talk about racial harmony. What does it really take to get there? It really is a lot of hard work and having honest dialogue and honest conversations.” Saini, editor of Lifestyle Asia & founder of Tempeh culture, joins Singapore Noodles founder Pamelia Chia to discuss the recent Violet Oon ‘Peranakan Nasi Ambeng’ dispute, plus: *Why there isn’t sufficient Malay representation in food media* *Hindrances to a new cook in approaching Malay cuisine* *How media has shaped perception of Malay food in Singapore* *How can we reconcile our heritage with healthfulness* *The line between cultural appropriation and fusion* *Factors that may have attributed to the popularity of Peranakan food* *How racism manifests in Singapore*

10: Pulau Semakau, more than a landfill | Firdaus Sani, founder of Orang Laut Sg

Mon, 30 Nov 2020 02:42:44 +0000

Firdaus Sani: “In the name of progress, we have lost so much. We have lost the character of Singapore and the narrative seems to be so pro-progress that we shun away the real stories of Singaporeans.” Sani, founder of Orang Laut Sg, joins Singapore Noodles founder Pamelia Chia to share about his life on Pulau Semakau, plus: *The relationship between the Orang Lauts and the sea* *His family’s transition from life on the island to life in the city* *Defining traits of Orang Laut cuisine* *How Firdaus’ family cooks classic Malay dishes differently* *What has been lost in the name of progress in Singapore* To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.

9: Why we cannot blame chefs for shying away from local cuisine | Alastiar Tan, chef at Restaurant Labyrinth

Sun, 22 Nov 2020 23:34:02 +0000

Alastiar Tan: “Food is like art and culture – it evolves constantly. Maybe my family’s culture is my ahma likes to put white pepper, but your ahma puts black pepper. Who is to say whose ahma is right or wrong?” Tan, head chef of Restaurant Labyrinth, joins Singapore Noodles founder Pamelia Chia to share about his journey of becoming a chef, plus: *The philosophy of Restaurant Labyrinth* *Local farmers and producers in Singapore* *What it means to elevate Asian cuisine* *Alastiar’s pop-up during circuit breaker* *How we can encourage Singaporeans to value and pay more for local food* *Why young chefs are hesitant to work at local restaurants*

8: Why Filipino food is not what we think it is | Bryan Koh, cookbook writer & co-owner of Chalk Farm & Milk Moons

Mon, 16 Nov 2020 00:07:20 +0000

Bryan Koh: “If you think about the grocers in Lucky Plaza, you realize that, besides the saba (bananas) and the odd bunch of malunggay (moringa), everything else there is convenience food. And I really think that has had a huge part to play in the general perception of Filipino food, that – oh, it’s a convenience cuisine! And that’s absolutely not true.” Koh, cookbook writer and co-owner of Chalk Farm and Milk Moons, joins Singapore Noodles founder Pamelia Chia to share his love for Filipino food, plus: *Best practices before traveling & how to get an insider’s view on another country’s food* *Why Filipino food is so maligned and misunderstood in Singapore* *Techniques and concepts that underpin Filipino cooking* *How the use and reliance on convenience food has shaped the general perception of Filipino food* *The challenges of defining Peranakan food* *Why the notion of ‘authenticity’ is a problematic one*

7: What the traditional Indian diet has to teach us about healthful eating | Devagi Sanmugam, consultant chef, cookbook author & cooking instructor

Sun, 08 Nov 2020 23:28:45 +0000

Devagi Sanmugam: “You hear a lot of stomach-related problems these days – these things I did not hear when I was young!” Sanmugam joins Singapore Noodles founder Pamelia Chia to share about how her love for food began, plus: *Life in Singapore in the 60s* *The cooking school industry in the social media age* *Why curry is not a word that exists in India* *How chendol, biryani and roti prata have evolved in Singapore* *Why diabetes and gastrointestinal issues are prevalent in Singapore* *What the traditional Indian diet can teach us about healthful eating*

6: Frugality, sustainability and reducing meat consumption | Ethel Hoon, chef at Klösterle & Hoon’s Chinese

Mon, 02 Nov 2020 00:00:56 +0000

Ethel Hoon: “To the women that I grew up with that cooked, being frugal is key. You bought something and you didn’t waste anything. It is very jarring to see when you go work in a place that only uses prime things…” Hoon joins Singapore Noodles founder Pamelia Chia to share about her journey of re-discovering Singaporean Chinese cooking, plus: *Why we should embrace the idea of fusion* *The beauty of wok-cooking* *Why she thinks European cooking is placed on a pedestal in Singapore* *How to embrace a spirit of frugality and reduce food waste in the kitchen* *Foraging, sustainability, farm-to-table in the context of Singapore* *Challenges in eating less meat in Singapore*

5: Drawing on heritage to make vegetables exciting | Shane Stanbridge and C-Y Chia, founders of S+M Vegan and Lion Dance Café

Sun, 25 Oct 2020 23:05:00 +0000

Shane Stanbridge and C-Y Chia: “Vegan food has always been its own thing – it was never brought up in any sort of discussion about food broadly. There’s real food and then there’s vegan food. But now people are starting to see that vegan food is food and… are allowing us to transcend that category.” Stanbridge and Chia of S+M Vegan and Lion Dance Cafe join Singapore Noodles founder Pamelia Chia to share about how their heritage has influenced their food, plus: *The creative process and inspiration behind their dishes* *Ways to incorporate beans into our diet and make them delicious* *Plant-based umami-rich ingredients are* *Cooking techniques that transform vegetables* *Ways we can push different flavours into vegetables* To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.

4: Boldly challenging wet market conventions | Jeffrey Tan, founder of Dishthefish

Sun, 18 Oct 2020 23:00:00 +0000

Jeffrey Tan: “Change is necessary – if you don’t do that, you will just be eliminated.” Tan, the founder of Dishthefish and a “new age fishmonger”, joins Singapore Noodles founder Pamelia Chia to share about injecting innovation and technology into an old-school business, plus: *Why cleavers are the knife of choice at the wet market* *How to try fish offal in Singapore* *How to select fresh fish at the market* *What the differences between the various pomfrets – black, Chinese, golden – at the market are* *What the differences between homemade and commercial fishballs are* *Types of prawns at the wet market* *Which fishes are most suited for children* *The value of teaching our young ones to eat whole fish* *Why it is necessary for wet markets to evolve* To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.

3: Why you should visit your local spice (wo)man at the wet market | Jeya Seelan, founder of Jeya Spices

Sun, 11 Oct 2020 21:13:00 +0000

Jeya Seelan: “It is so easy to just take a product off the shelf and use it in cooking… but what they won’t get is nuance. They won’t get the same knowledge that I will share with them or the versatility where I can customize the spice powder for them.” Seelan, the founder of Jeya Spices who learnt the art of spice blending from his father, joins Singapore Noodles founder Pamelia Chia to share about the artistry behind spice blending, plus: *How you can instantly build rapport with wet market vendors* *The future of the wet market* *What the arrival of Chong Pang City and loss of Chong Pang Market will mean* *What the benefits of going to your local spice (wo)man for spice blends are* *Why it is important to establish a relationship with wet market vendors* To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.

2: Inspiring a new generation of Singaporeans to care about heritage food | Shiny Phua, designer and founder of Ah Mah’s Legacy

Mon, 05 Oct 2020 05:43:00 +0000

Shiny Phua: “The entire ideology of making kueh is slowing down.” Phua, designer and founder of Ah Mah’s Legacy, joins Singapore Noodles founder Pamelia Chia to discuss how we can position heritage food to reach young Singaporeans, plus: *Why young Singaporeans lack a strong connection to heritage food* *What the differences between Teochew and Nyonya kuehs are* *Why we cannot expect quality heritage food to be cheap* *How can heritage food artisans reach the youths* *How kueh-making and the spirit of agak-agak will make us better cooks* *Why educating youths about local food is important* *Shiny’s favourite place to buy kueh* To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.

1: Celebrating diversity in Singapore & why it matters | Damian D’Silva, Chef of Kin at Straits Clan

Mon, 21 Sep 2020 05:00:00 +0000

Chef Damian D’Silva: “Embracing all the different ethnicities in Singapore is the only way to appreciate who we are as Singaporeans.” D’ Silva, chef of Kin at Straits Clan and one of Singapore’s most respected authorities on heritage cuisine, joins Singapore Noodles founder Pamelia Chia to discuss what makes us truly “uniquely Singapore”, plus: *What The Little Nyonya got wrong about Peranakan culture* *What a new vision for the Singapore Food Festival could look like* *How the Covid pandemic has encouraged wet market visits* *Why perfection is an impossibility in the heritage kitchen* *The simplest heritage dish that only involves one ingredient* *How kueh-making is different from Western dessert-making**How we can approach a different cuisine and culture respectfully* To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.

The Singapore Noodles Podcast: Trailer

Sun, 06 Sep 2020 07:09:00 +0000

The Singapore Noodles podcast features host Pamelia Chia, founder of Singapore Noodles, engaging in open and honest conversations with people who care deeply about Singaporean food. Subscribe and tune in to learn what we can all do to preserve our food heritage and culture. To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.