All Episodes

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

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

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

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

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

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

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

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

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

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

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

64: Answering your questions, and looking ahead to 2022

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

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

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

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

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

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

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

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

55: Losing the sense of smell and rediscovering the joys of cooking | Chang Pick Yin of @pickyin

54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie

53: Rethinking consumption and making better food choices | Woo Qiyun, Founder of The Weird and Wild

52: Making cooking accessible without compromising on flavour | Lace Zhang, Author of Around the Dining Table and Three Dishes One Soup

51: A deep dive into mooncakes and Chinese pastry | Yeo Min, founder of Pastories

50: Showcasing the beauty of Little India | Yugnes Susela, founder of The Elephant Room

49: Understanding nuance in Singaporean food | Sook Yoon Yang, founder of Café Rumah

48: Dispelling the myth of the lazy native | Syazwan Majid, founder of Wan’s Ubin Journal

47: Navigating the white gaze and erasure of Asian food culture | Surekha & Alia, Co-Founders of Periuk

46: Harnessing social media to share about Peranakan culture | Krisada Virabhak, Founder of All Things Peranakan

45: Indian food in Singapore, and what makes it distinct from food in India | Dhruv Shanker, Founder of Mad Onion Slicer and the Boring Food Workshops

44: The problem with ‘food influencers’ | Chriss Prowler @prowlergram, Founder of Follow the Farang

43: The thin line between the evolution and bastardization of dishes | Loh Yi Jun, food writer, content creator, and founder of the Take a Bao podcast

42: Coming to grips with the ‘rojak’ nature of Singapore’s people and its food | Sarah Benjamin Huang, content creator, food host, and director of Ethnographica

41: The Bangladeshi food stall with a mission | Lim Boon Kian, founder of Bangla Lim

40: Why kopi and kopitiams deserve celebration and recognition | Robert Chohan, founder of Kopi House UK

39: Jamu, a part of Singaporean food culture | Dana Safia, founder of JAMU by Dana Safia

38: Why we left the hawker trade | Hung Zhen Long & Jason Chua, owners of Beng Who Cooks

37: Seasonings roundtable, the Hari Raya Puasa edition | Hafizah Jainal, Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, Taahira Booya & Mama Zi

36: Embracing fermentation in our homes & why it matters | Tan Ding Jie, founder of Starter Culture SG

35: What an Ayurvedic approach to food teaches us about health and wellness | Vasanthi Pillay, founder and president of the Ayurveda Association of Singapore

34: Transforming weakness to strength | Ken Koh, director and third-generation successor of Nanyang Sauce

33: Keeping Hari Raya Puasa traditions alive | Shamsydar Ani, Masterchef Singapore finalist & cookbook writer

32: Reconciling our heritage with a desire to do better for the environment | Khee Shi Hui of Tabaogirl

31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted

30: Casting a spotlight on indigenous produce using art | Syarifah Nadhirah, co-founder of Paperweight Studio and author of Recalling Forgotten Tastes

29: The Cantonese approach to food | Sam Wong, chef and founder of Lucky House Cantonese Private Kitchen

28: Air tangan & cooking from the heart | Nor Hadayah Mohamad, MasterChef Singapore Season 2 contestant

27: A deep dive on rasam, a functional food | Aruna Shanmuga Vadivel (The Everyday Singaporean Series)

26: A deep dive on urap, a Javanese vegetable dish | Hairil Sukaime (The Everyday Singaporean Series)

25: The brokenness of our food system and what we can do about it in Singapore | Toh Hui Ran (The Everyday Singaporean)

24: How foreign domestic workers (FDWs) keep Singaporean food heritage vibrant and alive | Leong Man Wei (The Everyday Singaporean)

23: Holding onto our cultural identities while living overseas | Tony Tan, writer of Hong Kong Food City and culinary teacher

22: Life as a Hawker Daughter | Felicia Tan (The Everyday Singaporean Series)

21: Preserving humble and everyday Peranakan cooking | Lloyd Matthew Tan, Author of Daily Nonya Dishes

20: Ulam, the superfood of Southeast Asia | Dr Eric Olmedo, Principal Research Fellow at the Institute of Ethnic Studies in Malaysia

19: What we can learn from the foreign domestic workers in our homes | Benjamin Lim (The Everyday Singaporean Series)

18: What the act of gardening teaches us about cooking | Joanna Chuah, Founder of WWEdibles

17: Challenges and joys in learning from Singapore's elderly | Patricia Chen, Founder of Sekel Kitchen

16: Why food reviewers need to stop romanticizing hawker culture | Gregory Leow, Youtuber and Hawker Editor of Hungrygowhere

15: Putting street food and our hawkers on a pedestal | KF Seetoh, founder of Makansutra

14: Reflecting on 2020 and looking ahead to 2021

13: The case for embracing your culture - clothes, food and all | Zaithoon and Taahira Booya, the mother-daughter duo behind Spice Zi Kitchen

12: In praise of Singaporeanness | Denise Fletcher, author of How to Cook Everything Singaporean and executive chef at Quentin’s Bar & Restaurant

11: A discussion on the Violet Oon ‘Peranakan nasi ambeng’ dispute | Azimin Saini, editor of Lifestyle Asia & founder of Tempeh Culture

10: Pulau Semakau, more than a landfill | Firdaus Sani, founder of Orang Laut Sg

9: Why we cannot blame chefs for shying away from local cuisine | Alastiar Tan, chef at Restaurant Labyrinth

8: Why Filipino food is not what we think it is | Bryan Koh, cookbook writer & co-owner of Chalk Farm & Milk Moons

7: What the traditional Indian diet has to teach us about healthful eating | Devagi Sanmugam, consultant chef, cookbook author & cooking instructor

6: Frugality, sustainability and reducing meat consumption | Ethel Hoon, chef at Klösterle & Hoon’s Chinese

5: Drawing on heritage to make vegetables exciting | Shane Stanbridge and C-Y Chia, founders of S+M Vegan and Lion Dance Café

4: Boldly challenging wet market conventions | Jeffrey Tan, founder of Dishthefish

3: Why you should visit your local spice (wo)man at the wet market | Jeya Seelan, founder of Jeya Spices

2: Inspiring a new generation of Singaporeans to care about heritage food | Shiny Phua, designer and founder of Ah Mah’s Legacy

1: Celebrating diversity in Singapore & why it matters | Damian D’Silva, Chef of Kin at Straits Clan

The Singapore Noodles Podcast: Trailer