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If we want to preserve Singapore’s hawker culture, we need to be willing to pay for it.
Listen now (8 mins) | A commentary & radio interview.
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Pamelia Chia
October 2022
Ivan Brehm: On how keeping tradition static is a surefire way to kill it.
Listen now | Chef-owner of Nouri and Appetite
Jimmy Teo: On why cooking is the best thing you & I can do to keep hawker heritage alive.
Listen now (56 min) | Hawker of Huang Da Fu Bak Chor Mee at Commonwealth Crescent Market Food Centre.
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Pamelia Chia
April 2022
75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore
Listen now (90 mins) | Vasunthara Ramasamy: "There are so many styles of chicken curry; there is even a white chicken curry. If Clarissa cooked that…
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Pamelia Chia
March 2022
74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure
Listen now (47 mins) | Preston Wong: "The goal should always be to make the message of sustainability and reducing food wastage as mainstream as…
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Pamelia Chia
73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore
Listen now (40 mins) | Evelyn Yap: “Singapore is not an agricultural country. That limits the kind of produce we get, but also, we don’t know what is…
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Pamelia Chia
72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books
Listen now (54 mins) | Edmund Wee: “We don’t get a lot of chances to form relationships with people in our lives – we’re busy, we’re working. And you…
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Pamelia Chia
February 2022
71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies
Listen now (63 mins) | Christopher Ng: “It is heartwrenching every time I go back to Singapore, because I see the difference. And it is a significant…
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Pamelia Chia
70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays
Listen now (36 mins) | Khir Johari: “When we look at our understanding of Malay food, it is typically based on a narrow window, and that is the hawker…
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Pamelia Chia
69: Building the bridge between traditional food culture and Gen Zs | Christy Chua and Tan Aik, founder & editorial director and…
Listen now (51 mins) | Christy Chua and Tan Aik: “Through my interviewing experience in school or at The Slow Press, I feel that sometimes when we talk…
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Pamelia Chia
January 2022
68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor
Listen now (68 mins) | Christopher Tan: “I think what everyone needs to realise is that we all have a say in how the food culture of our country…
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Pamelia Chia
67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native
Listen now (62 mins) | Desmond Shen: “We basically tried not to throw anything away, and I think one of the steps to do that is to name the thing by its…
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Pamelia Chia
66: What Singapore’s prison cooking culture reveals about the human spirit | Sheere Ng, author of When Cooking Was A Crime and co-founder of…
Listen now (45 mins) | Sheere Ng: “Our understanding of inmates is they are either repentant or incorrigible. It’s black and white. But I think that the…
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Pamelia Chia
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