The Singapore Noodles Podcast
A weekly Asian food newsletter with recipes from chef-turned-cookbook author Pamelia Chia.
Latest Episode
If we want to preserve Singapore’s hawker culture, we need to be willing to pay for it. (27.03.2023)
Previous Episodes
- Ivan Brehm: On how keeping tradition static is a surefire way to kill it. 16.10.2022
- Jimmy Teo: On why cooking is the best thing you & I can do to keep hawker heritage alive. 02.10.2022
- 75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore 11.04.2022
- 74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure 28.03.2022
- 73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore 19.03.2022
- 72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books 06.03.2022
- 71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies 19.02.2022
- 70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays 08.02.2022
- 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 03.02.2022
- 68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor 27.01.2022
- 67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native 20.01.2022
- 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 13.01.2022
- 65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co. 05.01.2022
- 64: Answering your questions, and looking ahead to 2022 30.12.2021
- 63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo 21.12.2021
- 62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef 14.12.2021
- 61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn 03.12.2021
- 60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen 22.11.2021
- 59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen 15.11.2021
- 58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker 09.11.2021
