76 Episodo

  1. 75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore

    Publicado: 11/4/2022

  2. 74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure

    Publicado: 28/3/2022

  3. 73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore

    Publicado: 19/3/2022

  4. 72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books

    Publicado: 6/3/2022

  5. 71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies

    Publicado: 19/2/2022

  6. 70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays

    Publicado: 8/2/2022

  7. 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

    Publicado: 3/2/2022

  8. 68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor

    Publicado: 26/1/2022

  9. 67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native

    Publicado: 20/1/2022

  10. 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

    Publicado: 13/1/2022

  11. 65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.

    Publicado: 5/1/2022

  12. 64: Answering your questions, and looking ahead to 2022

    Publicado: 30/12/2021

  13. 63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo

    Publicado: 20/12/2021

  14. 62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef

    Publicado: 14/12/2021

  15. 61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn

    Publicado: 3/12/2021

  16. 60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen

    Publicado: 22/11/2021

  17. 59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen

    Publicado: 15/11/2021

  18. 58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker

    Publicado: 8/11/2021

  19. 57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok

    Publicado: 2/11/2021

  20. 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

    Publicado: 25/10/2021

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The Singapore Noodles podcast features host Pamelia Chia, founder of Singapore Noodles (sgpnoodles.com), engaging in open, honest conversations with people who are keeping Singaporean food heritage alive in their own ways. Join us to learn about how we can take an active role in preserving and embracing our Singaporean food heritage and culture.

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