The Singapore Noodles Podcast

76 Episodes

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

   Published: 4/11/2022
2. 74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure

   Published: 3/28/2022
3. 73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore

   Published: 3/19/2022
4. 72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books

   Published: 3/6/2022
5. 71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies

   Published: 2/19/2022
6. 70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays

   Published: 2/8/2022
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

   Published: 2/3/2022
8. 68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor

   Published: 1/26/2022
9. 67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native

   Published: 1/20/2022
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

    Published: 1/13/2022
11. 65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.

    Published: 1/5/2022
12. 64: Answering your questions, and looking ahead to 2022

    Published: 12/30/2021
13. 63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo

    Published: 12/20/2021
14. 62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef

    Published: 12/14/2021
15. 61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn

    Published: 12/3/2021
16. 60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen

    Published: 11/22/2021
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

    Published: 11/15/2021
18. 58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker

    Published: 11/8/2021
19. 57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok

    Published: 11/2/2021
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

    Published: 10/25/2021