The Singapore Noodles Podcast by Pamelia
Pamelia
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.
sgpnoodles.substack.com
Categories: Arts
Add to My List
Listen to the last episode:
Previous episodes
-
79 - If we want to preserve Singapore’s hawker culture, we need to be willing to pay for it.Mon, 27 Mar 2023
-
78 - Ivan Brehm: On how keeping tradition static is a surefire way to kill it.Sun, 16 Oct 2022
-
77 - Jimmy Teo: On why cooking is the best thing you & I can do to keep hawker heritage alive.Sun, 02 Oct 2022
-
76 - 75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef SingaporeMon, 11 Apr 2022
-
75 - 74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of TreatsureMon, 28 Mar 2022
-
74 - 73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of HappivoreSat, 19 Mar 2022
-
73 - 72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram BooksSun, 06 Mar 2022
-
72 - 71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian DelicaciesSat, 19 Feb 2022
-
71 - 70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore MalaysTue, 08 Feb 2022
-
70 - 69: Building the bridge between traditional food culture and Gen Zs | Christy Chua and Tan Aik, founder & editorial director and editor-in-chief of The Slow PressThu, 03 Feb 2022
-
69 - 68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructorWed, 26 Jan 2022
-
68 - 67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter NativeThu, 20 Jan 2022
-
67 - 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 In Plain WordsThu, 13 Jan 2022
-
66 - 65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.Wed, 05 Jan 2022
-
65 - 64: Answering your questions, and looking ahead to 2022Thu, 30 Dec 2021
-
64 - 63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys FooMon, 20 Dec 2021
-
63 - 62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make ChefTue, 14 Dec 2021
-
62 - 61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked FinnFri, 03 Dec 2021
-
61 - 60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil KitchenMon, 22 Nov 2021
-
60 - 59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya KitchenMon, 15 Nov 2021
-
59 - 58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the SpicemakerMon, 08 Nov 2021
-
58 - 57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal ShiokTue, 02 Nov 2021
-
57 - 56: Creating more seats at the table of Singaporean food culture | Rovik Jeremiah Robert, founder of The Hidden Good, and co-host of the SGExplained podcastMon, 25 Oct 2021
-
56 - 55: Losing the sense of smell and rediscovering the joys of cooking | Chang Pick Yin of @pickyinWed, 20 Oct 2021
-
55 - 54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookieMon, 11 Oct 2021
-
54 - 53: Rethinking consumption and making better food choices | Woo Qiyun, Founder of The Weird and WildSat, 02 Oct 2021
-
53 - 52: Making cooking accessible without compromising on flavour | Lace Zhang, Author of Around the Dining Table and Three Dishes One SoupMon, 27 Sep 2021
-
52 - 51: A deep dive into mooncakes and Chinese pastry | Yeo Min, founder of PastoriesMon, 20 Sep 2021
-
51 - 50: Showcasing the beauty of Little India | Yugnes Susela, founder of The Elephant RoomSun, 12 Sep 2021
-
50 - 49: Understanding nuance in Singaporean food | Sook Yoon Yang, founder of Café RumahFri, 03 Sep 2021
-
49 - 48: Dispelling the myth of the lazy native | Syazwan Majid, founder of Wan’s Ubin JournalFri, 27 Aug 2021
-
48 - 47: Navigating the white gaze and erasure of Asian food culture | Surekha & Alia, Co-Founders of PeriukThu, 19 Aug 2021
-
47 - 46: Harnessing social media to share about Peranakan culture | Krisada Virabhak, Founder of All Things PeranakanSat, 14 Aug 2021
-
46 - 45: Indian food in Singapore, and what makes it distinct from food in India | Dhruv Shanker, Founder of Mad Onion Slicer and the Boring Food WorkshopsFri, 06 Aug 2021
-
45 - 44: The problem with ‘food influencers’ | Chriss Prowler @prowlergram, Founder of Follow the FarangTue, 03 Aug 2021
-
44 - 43: The thin line between the evolution and bastardization of dishes | Loh Yi Jun, food writer, content creator, and founder of the Take a Bao podcastSun, 25 Jul 2021
-
43 - 42: Coming to grips with the ‘rojak’ nature of Singapore’s people and its food | Sarah Benjamin Huang, content creator, food host, and director of EthnographicaFri, 16 Jul 2021
-
42 - 41: The Bangladeshi food stall with a mission | Lim Boon Kian, founder of Bangla LimThu, 08 Jul 2021
-
41 - 40: Why kopi and kopitiams deserve celebration and recognition | Robert Chohan, founder of Kopi House UKFri, 02 Jul 2021
-
40 - 39: Jamu, a part of Singaporean food culture | Dana Safia, founder of JAMU by Dana SafiaTue, 29 Jun 2021
-
39 - 38: Why we left the hawker trade | Hung Zhen Long & Jason Chua, owners of Beng Who CooksMon, 21 Jun 2021
-
38 - 37: Seasonings roundtable, the Hari Raya Puasa edition | Hafizah Jainal, Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, Taahira Booya & Mama ZiSun, 13 Jun 2021
-
37 - 36: Embracing fermentation in our homes & why it matters | Tan Ding Jie, founder of Starter Culture SGSat, 05 Jun 2021
-
36 - 35: What an Ayurvedic approach to food teaches us about health and wellness | Vasanthi Pillay, founder and president of the Ayurveda Association of SingaporeSat, 29 May 2021
-
35 - 34: Transforming weakness to strength | Ken Koh, director and third-generation successor of Nanyang SauceSat, 22 May 2021
-
34 - 33: Keeping Hari Raya Puasa traditions alive | Shamsydar Ani, Masterchef Singapore finalist & cookbook writerFri, 14 May 2021
-
33 - 32: Reconciling our heritage with a desire to do better for the environment | Khee Shi Hui of TabaogirlFri, 07 May 2021
-
32 - 31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia RoastedFri, 30 Apr 2021
-
31 - 30: Casting a spotlight on indigenous produce using art | Syarifah Nadhirah, co-founder of Paperweight Studio and author of Recalling Forgotten TastesMon, 26 Apr 2021
-
30 - 29: The Cantonese approach to food | Sam Wong, chef and founder of Lucky House Cantonese Private KitchenFri, 16 Apr 2021
Show more episodes
5
