The Singapore Noodles Podcast

Latest Episode

Previous Episodes

• Ivan Brehm: On how keeping tradition static is a surefire way to kill it. 15.10.2022
• Jimmy Teo: On why cooking is the best thing you & I can do to keep hawker heritage alive. 01.10.2022
• 75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore 10.04.2022
• 74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure 27.03.2022
• 73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore 18.03.2022
• 72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books 05.03.2022
• 71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies 18.02.2022
• 70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays 07.02.2022
• 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 02.02.2022
• 68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor 26.01.2022
• 67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native 19.01.2022
• 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 12.01.2022
• 65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co. 04.01.2022
• 64: Answering your questions, and looking ahead to 2022 29.12.2021
• 63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo 20.12.2021
• 62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef 13.12.2021
• 61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn 02.12.2021
• 60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen 21.11.2021
• 59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen 14.11.2021
• 58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker 08.11.2021