6: Frugality, sustainability and reducing meat consumption | Ethel Hoon, chef at Klösterle & Hoon’s Chinese

Ethel Hoon: “To the women that I grew up with that cooked, being frugal is key. You bought something and you didn’t waste anything. It is very jarring to see when you go work in a place that only uses prime things…” Hoon joins Singapore Noodles founder Pamelia Chia to share about her journey of re-discovering Singaporean Chinese cooking, plus: *Why we should embrace the idea of fusion* *The beauty of wok-cooking* *Why she thinks European cooking is placed on a pedestal in Singapore* *How to embrace a spirit of frugality and reduce food waste in the kitchen* *Foraging, sustainability, farm-to-table in the context of Singapore* *Challenges in eating less meat in Singapore*