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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...
Listen to The Singapore Noodles Podcast, a Arts podcast by Singapore Noodles. Stream 76 episodes in English, follow new audio stories, and play episodes online on Radio and Podcast.
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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...