75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore
Show Details1hr 30min74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure
Show Details47min 8s73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore
Show Details40min 17s72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books
Show Details53min 52s71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies
Show Details1hr 3min70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays
Show Details36min 27s69: 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
Show Details51min 16s68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor
Show Details1hr 8min67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native
Show Details1hr 2min66: 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
Show Details45min 7s65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.
Show Details30min 33s64: Answering your questions, and looking ahead to 2022
Show Details17min 41s63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo
Show Details56min 50s62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef
Show Details51min 37s61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn
Show Details45min 29s60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen
Show Details43min 54s59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen
Show Details43min 17s58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker
Show Details28min 4s57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok
Show Details39min 3s56: 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
Show Details45min 8s55: Losing the sense of smell and rediscovering the joys of cooking | Chang Pick Yin of @pickyin
Show Details48min 30s54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie
Show Details47min 3s53: Rethinking consumption and making better food choices | Woo Qiyun, Founder of The Weird and Wild
Show Details51min 19s52: Making cooking accessible without compromising on flavour | Lace Zhang, Author of Around the Dining Table and Three Dishes One Soup
Show Details29min 32s51: A deep dive into mooncakes and Chinese pastry | Yeo Min, founder of Pastories
Show Details35min 54s50: Showcasing the beauty of Little India | Yugnes Susela, founder of The Elephant Room
Show Details31min 54s49: Understanding nuance in Singaporean food | Sook Yoon Yang, founder of Café Rumah
Show Details57min 35s48: Dispelling the myth of the lazy native | Syazwan Majid, founder of Wan’s Ubin Journal
Show Details1hr 2min47: Navigating the white gaze and erasure of Asian food culture | Surekha & Alia, Co-Founders of Periuk
Show Details47min 59s46: Harnessing social media to share about Peranakan culture | Krisada Virabhak, Founder of All Things Peranakan
Show Details36min 21s45: 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
Show Details40min 17s44: The problem with ‘food influencers’ | Chriss Prowler @prowlergram, Founder of Follow the Farang
Show Details50min 49s43: 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
Show Details46min 26s42: 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
Show Details44min 14s41: The Bangladeshi food stall with a mission | Lim Boon Kian, founder of Bangla Lim
Show Details35min 13s40: Why kopi and kopitiams deserve celebration and recognition | Robert Chohan, founder of Kopi House UK
Show Details59min 48s39: Jamu, a part of Singaporean food culture | Dana Safia, founder of JAMU by Dana Safia
Show Details27min 56s38: Why we left the hawker trade | Hung Zhen Long & Jason Chua, owners of Beng Who Cooks
Show Details24min 7s37: Seasonings roundtable, the Hari Raya Puasa edition | Hafizah Jainal, Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, Taahira Booya & Mama Zi
Show Details55min 31s36: Embracing fermentation in our homes & why it matters | Tan Ding Jie, founder of Starter Culture SG
Show Details29min 56s35: What an Ayurvedic approach to food teaches us about health and wellness | Vasanthi Pillay, founder and president of the Ayurveda Association of Singapore
Show Details30min 24s34: Transforming weakness to strength | Ken Koh, director and third-generation successor of Nanyang Sauce
Show Details45min 13s33: Keeping Hari Raya Puasa traditions alive | Shamsydar Ani, Masterchef Singapore finalist & cookbook writer
Show Details42min 59s32: Reconciling our heritage with a desire to do better for the environment | Khee Shi Hui of Tabaogirl
Show Details39min 39s31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted
Show Details28min 17s30: Casting a spotlight on indigenous produce using art | Syarifah Nadhirah, co-founder of Paperweight Studio and author of Recalling Forgotten Tastes
Show Details34min 21s29: The Cantonese approach to food | Sam Wong, chef and founder of Lucky House Cantonese Private Kitchen
Show Details33min 46s28: Air tangan & cooking from the heart | Nor Hadayah Mohamad, MasterChef Singapore Season 2 contestant
Show Details45min 9s27: A deep dive on rasam, a functional food | Aruna Shanmuga Vadivel (The Everyday Singaporean Series)
Show Details34min 49s26: A deep dive on urap, a Javanese vegetable dish | Hairil Sukaime (The Everyday Singaporean Series)
Show Details41min 17s25: The brokenness of our food system and what we can do about it in Singapore | Toh Hui Ran (The Everyday Singaporean)
Show Details44min 17s24: How foreign domestic workers (FDWs) keep Singaporean food heritage vibrant and alive | Leong Man Wei (The Everyday Singaporean)
Show Details33min 48s23: Holding onto our cultural identities while living overseas | Tony Tan, writer of Hong Kong Food City and culinary teacher
Show Details1hr22: Life as a Hawker Daughter | Felicia Tan (The Everyday Singaporean Series)
Show Details42min 49s21: Preserving humble and everyday Peranakan cooking | Lloyd Matthew Tan, Author of Daily Nonya Dishes
Show Details57min 35s20: Ulam, the superfood of Southeast Asia | Dr Eric Olmedo, Principal Research Fellow at the Institute of Ethnic Studies in Malaysia
Show Details48min 39s19: What we can learn from the foreign domestic workers in our homes | Benjamin Lim (The Everyday Singaporean Series)
Show Details1hr 3min18: What the act of gardening teaches us about cooking | Joanna Chuah, Founder of WWEdibles
Show Details57min 13s17: Challenges and joys in learning from Singapore's elderly | Patricia Chen, Founder of Sekel Kitchen
Show Details59min 24s16: Why food reviewers need to stop romanticizing hawker culture | Gregory Leow, Youtuber and Hawker Editor of Hungrygowhere
Show Details56min 2s15: Putting street food and our hawkers on a pedestal | KF Seetoh, founder of Makansutra
Show Details1hr 7min14: Reflecting on 2020 and looking ahead to 2021
Show Details45min 41s13: The case for embracing your culture - clothes, food and all | Zaithoon and Taahira Booya, the mother-daughter duo behind Spice Zi Kitchen
Show Details48min 31s12: In praise of Singaporeanness | Denise Fletcher, author of How to Cook Everything Singaporean and executive chef at Quentin’s Bar & Restaurant
Show Details53min 29s11: A discussion on the Violet Oon ‘Peranakan nasi ambeng’ dispute | Azimin Saini, editor of Lifestyle Asia & founder of Tempeh Culture
Show Details1hr 15min10: Pulau Semakau, more than a landfill | Firdaus Sani, founder of Orang Laut Sg
Show Details58min 11s9: Why we cannot blame chefs for shying away from local cuisine | Alastiar Tan, chef at Restaurant Labyrinth
Show Details54min 41s8: Why Filipino food is not what we think it is | Bryan Koh, cookbook writer & co-owner of Chalk Farm & Milk Moons
Show Details46min 6s7: What the traditional Indian diet has to teach us about healthful eating | Devagi Sanmugam, consultant chef, cookbook author & cooking instructor
Show Details1hr 4min6: Frugality, sustainability and reducing meat consumption | Ethel Hoon, chef at Klösterle & Hoon’s Chinese
Show Details46min 57s5: Drawing on heritage to make vegetables exciting | Shane Stanbridge and C-Y Chia, founders of S+M Vegan and Lion Dance Café
Show Details34min 39s4: Boldly challenging wet market conventions | Jeffrey Tan, founder of Dishthefish
Show Details35min 35s3: Why you should visit your local spice (wo)man at the wet market | Jeya Seelan, founder of Jeya Spices
Show Details37min 56s2: Inspiring a new generation of Singaporeans to care about heritage food | Shiny Phua, designer and founder of Ah Mah’s Legacy
Show Details33min 50s1: Celebrating diversity in Singapore & why it matters | Damian D’Silva, Chef of Kin at Straits Clan
Show Details57min 33sThe Singapore Noodles Podcast: Trailer
Show Details1min 27s