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Meet PLANTASIA
Hi everyone, meet my new book-baby - Plantasia: A Vegetarian Cookbook Through Asia. The idea for the book was conceived in 2019, when I moved to…
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Pamelia Chia
My mother-in-law's lor bak
(A braised platter of pork belly, eggs, and various forms of tofu)
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Pamelia Chia
Nasi ulam
Even though Singapore is a young nation (59 this year), many food traditions feel deeply sacred. Conversations about food can be unexpectedly charged…
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Pamelia Chia
Roadtripping in Germany
What we ate from Dusseldorf to Munich + food reccs
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Pamelia Chia
Chendol
A deep dive: all about mung bean jelly, alkalinity, pandan % and more!
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Pamelia Chia
Cereal Prawns
Demystifying the 'cereal' component
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Pamelia Chia
Carrot sugee cake
Inspired by my last attempt on the traditional Eurasian treat
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Pamelia Chia
Pumpkin kueh
Nobody knows who the first person to ensconce vegetables in a rice batter and steaming the mixture into savoury cakes was, but the cook deserves our…
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Pamelia Chia
Sugee cake, a deep-dive
Readers of this newsletter would know that I’ve written about sugee cake on multiple occasions, but so far, while I’ve described my past iterations as…
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Pamelia Chia
Milky fish broth
For steamboat or fish noodle soup
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Pamelia Chia
2
Otah
Our fridge is regularly stocked with what Wex considers “breakfast food”, which is usually some sliced ham or cured sausage for sandwiches. Even though…
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Pamelia Chia
Open-faced pineapple tarts
The beautiful thing about writing a newsletter, compared to a cookbook (or anything in print for that matter), is that you get to tinker and refine…
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Pamelia Chia
9
Popiah
A big part of Singaporean eating culture is very social - we enjoy our hotpots (known as ‘steamboats’ locally), mookatas, and popiah parties. When…
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Pamelia Chia
Ear biscuits
Savoury, moreish biscuits for gifting this Lunar New Year
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Pamelia Chia
Singapore Noodles
Singapore Noodles
Celebrating the food of Singapore & the stories behind what we eat 🇸🇬 From the author of Wet Market to Table (2019) and Plantasia (2023).
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