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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...