Drawing On Heritage To Make Vegetables Exciting

Shane Stanbridge and C-Y Chia: “Vegan food has always been its own thing – it was never brought up in any sort of discussion about food broadly. There’s real food and then there’s vegan food. But now people are starting to see that vegan food is food and… are allowing us to transcend that category.” Stanbridge and Chia of S+M Vegan and Lion Dance Cafe join Singapore Noodles founder Pamelia Chia to share about how their heritage has influenced their food, plus: *The creative process and inspiration behind their dishes* *Ways to incorporate beans into our diet and make them delicious* *Plant-based umami-rich ingredients are* *Cooking techniques that transform vegetables* *Ways we can push different flavours into vegetables* 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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