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Century egg and pork porridge
You wouldn’t think of eating porridge in Singapore. The weather is blisteringly hot all the time that the last thing I want to do when I’m in the…
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Pamelia Chia
Kaya toast set
The quintessential Singaporean breakfast
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Pamelia Chia
A kaya deep-dive
Making the pandan coconut jam
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Pamelia Chia
Salted egg-stuffed squid
And a guide to preparing squid
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Pamelia Chia
3-egg spinach
Big news: PLANTASIA: A VEGETARIAN COOKBOOK THROUGH ASIA is officially a national bestseller in Singapore! This came as a complete surprise because…
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Pamelia Chia
Singapore launch events and memorable bites 👅
Plantasia was officially launched two weeks ago, and up until that point I had been holding my breath. My first cookbook Wet Market to Table was…
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Pamelia Chia
Mianjin 面筋: Part II
By Mun Yi
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Pamelia Chia
Mianjin 面筋: Part I
Plantasia: A Vegetarian Cookbook Through Asia was officially launched this past weekend! In line with the vegetarian theme, I’ve invited Mun Yi, a…
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Pamelia Chia
Tempeh: Part II
By Hairil Sukaime
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Pamelia Chia
Singapore Noodles
Singapore Noodles
A Singaporean food newsletter with the mission of keeping traditions alive. A deep dive into the food from our island & the stories behind what we eat. Written by author of Wet Market to Table and Plantasia, Pamelia Chia 🇸🇬🌶
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