Boldly Challenging Wet Market Conventions

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Jeffrey Tan: “Change is necessary – if you don’t do that, you will just be eliminated.” Tan, the founder of Dishthefish and a “new age fishmonger”, joins Singapore Noodles founder Pamelia Chia to share about injecting innovation and technology into an old-school business, plus: *Why cleavers are the knife of choice at the wet market* *How to try fish offal in Singapore* *How to select fresh fish at the market* *What the differences between the various pomfrets – black, Chinese, golden – at the market are* *What the differences between homemade and commercial fishballs are* *Types of prawns at the wet market* *Which fishes are most suited for children* *The value of teaching our young ones to eat whole fish* *Why it is necessary for wet markets to evolve* To contact Pamelia with comments, questions, or speaker ideas, please email



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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