Hi there!
I’m Pamelia Chia, a born and bred Singaporean. I lived in Singapore for the first 26 years of my life, before moving to Melbourne for 5 years. I am currently living in Breda, the Netherlands. I was formerly a professional cook with a background in food science, and am now a cookbook author, writer, and culinary teacher who’s passionate about Asian culinary traditions. I’ve written two national bestsellers — my first, Wet Market to Table, sheds light on the wonderful produce from our region, and my second, Plantasia, takes you on a journey through Asia to revolutionise your vegetable cooking at home. You will also find my work on Channel News Asia.
Why Singapore Noodles?
If you’re Singaporean like me, your first reaction to the name of this newsletter might be indignance because such a dish does not exist in Singapore. I had the same reaction when I first moved abroad to Australia, and then to the Netherlands. Observing how the dish symbolises how poorly understood Asian food is on a global level, I decided to launch a newsletter on Asian food — the traditional cooking techniques, rich food histories, and personal stories that make each dish more than just a recipe. Think of it as the backstage pass to the vibrant world of Asian food.
Why sign up?
By signing up, you will receive a tasty mix of food history, stories, and recipes straight in your inbox every Monday. Some weeks, it might be a deep dive from myself or a guest contributor, such as this guide to pineapple tarts or rendang daging. Other times, it might be a cultural exploration through food, such as the evolution of modern diets through the lens of kek pisang.
As a free subscriber, you will:
Discover the rich history and significance behind your favourite dishes, enriching your culinary knowledge.
Get practical cooking tips that will help you improve your cooking skills, whether you’re a beginner or an experienced cook.
Join a growing community of food enthusiasts who share your passion for Asian cuisine. Engage with others through comments and discussions over at the Chat.
As a paid subscriber, you will enjoy all free benefits plus:
Get access to all of the recipes on this newsletter, including pandan chiffon cake, ngoh hiong, baechu kimchi, and kueh salat.
Take a peek behind the curtain of my projects, including the process of independently publishing a cookbook.
Directly support the writing and research on this newsletter. As the newsletter grows, I’m eager to expand our community of guest contributors who will share their expertise and food stories with you.
I invite you to come hang out, ask questions, and delve deeper into the delicious things that our region has to offer.
Thanks for being here!
Pamelia
