Celebrating Diversity in Singapore and Why It Matters

Chef Damian D’Silva: “Embracing all the different ethnicities in Singapore is the only way to appreciate who we are as Singaporeans.” D’ Silva, chef of Kin at Straits Clan and one of Singapore’s most respected authorities on heritage cuisine, joins Singapore Noodles founder Pamelia Chia to discuss what makes us truly “uniquely Singapore”, plus: *What The Little Nyonya got wrong about Peranakan culture* *What a new vision for the Singapore Food Festival could look like* *How the Covid pandemic has encouraged wet market visits* *Why perfection is an impossibility in the heritage kitchen* *The simplest heritage dish that only involves one ingredient* *How kueh-making is different from Western dessert-making**How we can approach a different cuisine and culture respectfully* To contact Pamelia with comments, questions, or speaker ideas, please email pameliaccq@gmail.com.

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Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.

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