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The Singapore Noodles podcast features host Pamelia Chia, founder of Singapore Noodles, engaging in open, honest conversations with people who are keeping Singaporean food heritage alive in...
Vasunthara Ramasamy: " There are so many styles of chicken curry; there is even a white chicken curry. If Clarissa cooked that, people w...
Preston Wong: "The goal should always be to make the message of sustainability and reducing food wastage as mainstream as possible. What...
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 bec...
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 sh...
Christopher Ng: “It is heartwrenching every time I go back to Singapore, because I see the difference. And it is a significant marked differ...
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 y...
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 ha...
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 ha...
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, inst...
Sheere Ng: “Our understanding of inmates is they are either repentant or incorrigible. It’s black and white. But I think that the masak show...
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....
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 g...
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...
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. Singap...
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...
Sowmiya Venkatesan: “In chicken rice, chicken is the primary flavour. Your rice has the chicken flavour, your chicken has the chicken flavou...
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...
Anthony Leow: “In the past, grannies used to pound their own spices, but when they were old, they couldn’t pound spices anymore. While makin...
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...
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...
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,...
Gan Chin Lin: “When it comes to substituting meat products, a lot of people can only imagine the didacticism of swapping one protein for ano...
Woo Qiyun: “Keep Cup is designed for an Australian audience. So many of these reusable cups are not designed to be culturally sensitive or c...
Lace Zhang: “During Chinese New Year, I saw my maternal grandmother, the only one who could cook the Chinese New Year feast for everyone. Sh...
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...
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 I...
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 hav...
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 thi...
Surekha & Alia: “So much of food content is focused on relevance and convenience. But relevance and convenience to who? Who is it relevant a...
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 – i...
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...
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 Instag...
Loh Yi Jun: “Experimentation is very natural. Having food evolve over the years is a very natural occurrence, and within all these experimen...
Sarah Benjamin Huang: “Growing up, everyone called me angmoh all the time throughout my entire childhood and adolescence. Even though I grew...
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...
Robert Chohan: “The Singaporean world of coffee offers something completely different – there’s no espresso, there’s no latte, there’s no ca...
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...
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 neighbou...
Seasonings Magazine is a collaboration between Hafizah Jainal (Hafi) and I, Pamelia Chia. It is a quarterly food publication that provides a...
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 ev...
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 Asian...
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...
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 ta...
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...
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...
Syarifah Nadhirah: “Prior to Paperweight Studio, I was already leaning towards botanical drawings and paintings. At one point, it struck me...
Sam Wong: “What is the Cantonese mentality towards cooking and eating? The Shanghainese prefer to wear beautiful clothes, maybe spend $100,0...
Nor Hadayah Mohammad: “Malay cooking is very vast – it’s not just limited to rendang, lontong, sambal, or nasi lemak. It is beyond that. Wha...
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...
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 ‘al...