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*
6: Frugality, sustainability and reducing meat consumption | Ethel Hoon, chef at Klösterle & Hoon’s Chinese
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The Singapore Noodles Podcast
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.
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.Listen on
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Pamelia Chia
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6: Frugality, sustainability and reducing meat consumption | Ethel Hoon, chef at Klösterle & Hoon’s Chinese