Its Super Shiok la!

Adlena Wong grew up in Singapore. Her mix of Chinese, Indonesian and Malaysian heritage meant that she grew up eating a lot of sambal and dodo's (a sticky taffy like pudding) as well as having Tau Huay (soy bean pudding sweetened with ginger and vanilla) for breakfast every weekend at the local hawker stall with her grandmum. 

At the end of 2020, Singapore hawker culture was added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. A whole generation of Singaporean bankers, lawyers, engineers and more have had their studies funded by their parents' hawker stalls. Each stall often sells only one or two items that they are known for and its where the country's best food can be found! 

On the episode we talk about:

• What does 'shiok' even mean?
• Food vendors in the Asian subcontinent and their 10000 hours of expertise
• Singapore noodles
• why you will never find them in Singapore
• Is there such a thing as Singaporean food?
• The Super Shiok Eats journey