The Singapore Noodles Podcast
By Pamelia
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Category: Food
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Subscribers: 7
Reviews: 0
Episodes: 79
Description
The Singapore Noodles podcast features host Pamelia Chia, founder of Singapore Noodles, engaging in open, honest conversations with people who are keeping Singaporean food heritage alive in their own ways. Join us to learn about how we can take an active role in preserving and embracing our Singaporean food heritage and culture.
sgpnoodles.substack.com
sgpnoodles.substack.com
| Episode | Date |
|---|---|
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If we want to preserve Singapore’s hawker culture, we need to be willing to pay for it.
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Mar 27, 2023 |
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Ivan Brehm: On how keeping tradition static is a surefire way to kill it.
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Oct 16, 2022 |
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Jimmy Teo: On why cooking is the best thing you & I can do to keep hawker heritage alive.
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Oct 02, 2022 |
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75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore
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Apr 11, 2022 |
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74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure
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Mar 28, 2022 |
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73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore
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Mar 19, 2022 |
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72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books
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Mar 06, 2022 |
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71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies
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Feb 19, 2022 |
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70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays
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Feb 08, 2022 |
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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
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Feb 03, 2022 |
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68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor
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Jan 26, 2022 |
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67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native
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Jan 20, 2022 |
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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
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Jan 13, 2022 |
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65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.
|
Jan 05, 2022 |
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64: Answering your questions, and looking ahead to 2022
|
Dec 30, 2021 |
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63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo
|
Dec 20, 2021 |
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62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef
|
Dec 14, 2021 |
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61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn
|
Dec 03, 2021 |
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60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen
|
Nov 22, 2021 |
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59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen
|
Nov 15, 2021 |
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58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker
|
Nov 08, 2021 |
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57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok
|
Nov 02, 2021 |
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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
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Oct 25, 2021 |
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55: Losing the sense of smell and rediscovering the joys of cooking | Chang Pick Yin of @pickyin
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Oct 20, 2021 |
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54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie
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Oct 11, 2021 |
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53: Rethinking consumption and making better food choices | Woo Qiyun, Founder of The Weird and Wild
|
Oct 02, 2021 |
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52: Making cooking accessible without compromising on flavour | Lace Zhang, Author of Around the Dining Table and Three Dishes One Soup
|
Sep 27, 2021 |
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51: A deep dive into mooncakes and Chinese pastry | Yeo Min, founder of Pastories
|
Sep 20, 2021 |
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50: Showcasing the beauty of Little India | Yugnes Susela, founder of The Elephant Room
|
Sep 12, 2021 |
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49: Understanding nuance in Singaporean food | Sook Yoon Yang, founder of Café Rumah
|
Sep 03, 2021 |
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48: Dispelling the myth of the lazy native | Syazwan Majid, founder of Wan’s Ubin Journal
|
Aug 27, 2021 |
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47: Navigating the white gaze and erasure of Asian food culture | Surekha & Alia, Co-Founders of Periuk
|
Aug 19, 2021 |
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46: Harnessing social media to share about Peranakan culture | Krisada Virabhak, Founder of All Things Peranakan
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Aug 14, 2021 |
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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
|
Aug 06, 2021 |
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44: The problem with ‘food influencers’ | Chriss Prowler @prowlergram, Founder of Follow the Farang
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Aug 03, 2021 |
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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
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Jul 25, 2021 |
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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
|
Jul 16, 2021 |
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41: The Bangladeshi food stall with a mission | Lim Boon Kian, founder of Bangla Lim
|
Jul 08, 2021 |
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40: Why kopi and kopitiams deserve celebration and recognition | Robert Chohan, founder of Kopi House UK
|
Jul 02, 2021 |
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39: Jamu, a part of Singaporean food culture | Dana Safia, founder of JAMU by Dana Safia
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Jun 29, 2021 |
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38: Why we left the hawker trade | Hung Zhen Long & Jason Chua, owners of Beng Who Cooks
|
Jun 21, 2021 |
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37: Seasonings roundtable, the Hari Raya Puasa edition | Hafizah Jainal, Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, Taahira Booya & Mama Zi
|
Jun 13, 2021 |
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36: Embracing fermentation in our homes & why it matters | Tan Ding Jie, founder of Starter Culture SG
|
Jun 05, 2021 |
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35: What an Ayurvedic approach to food teaches us about health and wellness | Vasanthi Pillay, founder and president of the Ayurveda Association of Singapore
|
May 29, 2021 |
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34: Transforming weakness to strength | Ken Koh, director and third-generation successor of Nanyang Sauce
|
May 22, 2021 |
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33: Keeping Hari Raya Puasa traditions alive | Shamsydar Ani, Masterchef Singapore finalist & cookbook writer
|
May 14, 2021 |
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32: Reconciling our heritage with a desire to do better for the environment | Khee Shi Hui of Tabaogirl
|
May 07, 2021 |
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31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted
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Apr 30, 2021 |
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30: Casting a spotlight on indigenous produce using art | Syarifah Nadhirah, co-founder of Paperweight Studio and author of Recalling Forgotten Tastes
|
Apr 26, 2021 |
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29: The Cantonese approach to food | Sam Wong, chef and founder of Lucky House Cantonese Private Kitchen
|
Apr 16, 2021 |
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28: Air tangan & cooking from the heart | Nor Hadayah Mohamad, MasterChef Singapore Season 2 contestant
|
Apr 09, 2021 |
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27: A deep dive on rasam, a functional food | Aruna Shanmuga Vadivel (The Everyday Singaporean Series)
|
Mar 28, 2021 |
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26: A deep dive on urap, a Javanese vegetable dish | Hairil Sukaime (The Everyday Singaporean Series)
|
Mar 21, 2021 |
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25: The brokenness of our food system and what we can do about it in Singapore | Toh Hui Ran (The Everyday Singaporean)
|
Mar 13, 2021 |
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24: How foreign domestic workers (FDWs) keep Singaporean food heritage vibrant and alive | Leong Man Wei (The Everyday Singaporean)
|
Mar 06, 2021 |
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23: Holding onto our cultural identities while living overseas | Tony Tan, writer of Hong Kong Food City and culinary teacher
|
Feb 27, 2021 |
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22: Life as a Hawker Daughter | Felicia Tan (The Everyday Singaporean Series)
|
Feb 20, 2021 |
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21: Preserving humble and everyday Peranakan cooking | Lloyd Matthew Tan, Author of Daily Nonya Dishes
|
Feb 13, 2021 |
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20: Ulam, the superfood of Southeast Asia | Dr Eric Olmedo, Principal Research Fellow at the Institute of Ethnic Studies in Malaysia
|
Feb 07, 2021 |
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19: What we can learn from the foreign domestic workers in our homes | Benjamin Lim (The Everyday Singaporean Series)
|
Jan 31, 2021 |
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18: What the act of gardening teaches us about cooking | Joanna Chuah, Founder of WWEdibles
|
Jan 23, 2021 |
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17: Challenges and joys in learning from Singapore's elderly | Patricia Chen, Founder of Sekel Kitchen
|
Jan 17, 2021 |
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16: Why food reviewers need to stop romanticizing hawker culture | Gregory Leow, Youtuber and Hawker Editor of Hungrygowhere
|
Jan 10, 2021 |
|
15: Putting street food and our hawkers on a pedestal | KF Seetoh, founder of Makansutra
|
Jan 03, 2021 |
|
14: Reflecting on 2020 and looking ahead to 2021
|
Dec 30, 2020 |
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13: The case for embracing your culture - clothes, food and all | Zaithoon and Taahira Booya, the mother-daughter duo behind Spice Zi Kitchen
|
Dec 21, 2020 |
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12: In praise of Singaporeanness | Denise Fletcher, author of How to Cook Everything Singaporean and executive chef at Quentin’s Bar & Restaurant
|
Dec 14, 2020 |
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11: A discussion on the Violet Oon ‘Peranakan nasi ambeng’ dispute | Azimin Saini, editor of Lifestyle Asia & founder of Tempeh Culture
|
Dec 07, 2020 |
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10: Pulau Semakau, more than a landfill | Firdaus Sani, founder of Orang Laut Sg
|
Nov 30, 2020 |
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9: Why we cannot blame chefs for shying away from local cuisine | Alastiar Tan, chef at Restaurant Labyrinth
|
Nov 22, 2020 |
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8: Why Filipino food is not what we think it is | Bryan Koh, cookbook writer & co-owner of Chalk Farm & Milk Moons
|
Nov 16, 2020 |
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7: What the traditional Indian diet has to teach us about healthful eating | Devagi Sanmugam, consultant chef, cookbook author & cooking instructor
|
Nov 08, 2020 |
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6: Frugality, sustainability and reducing meat consumption | Ethel Hoon, chef at Klösterle & Hoon’s Chinese
|
Nov 02, 2020 |
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5: Drawing on heritage to make vegetables exciting | Shane Stanbridge and C-Y Chia, founders of S+M Vegan and Lion Dance Café
|
Oct 25, 2020 |
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4: Boldly challenging wet market conventions | Jeffrey Tan, founder of Dishthefish
|
Oct 18, 2020 |
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3: Why you should visit your local spice (wo)man at the wet market | Jeya Seelan, founder of Jeya Spices
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Oct 11, 2020 |
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2: Inspiring a new generation of Singaporeans to care about heritage food | Shiny Phua, designer and founder of Ah Mah’s Legacy
|
Oct 05, 2020 |
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1: Celebrating diversity in Singapore & why it matters | Damian D’Silva, Chef of Kin at Straits Clan
|
Sep 21, 2020 |
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The Singapore Noodles Podcast: Trailer
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Sep 06, 2020 |