Why You Should Visit Your Local Spice (Wo)man At The Wet Market

Jeya Seelan: “It is so easy to just take a product off the shelf and use it in cooking… but what they won’t get is nuance. They won’t get the same knowledge that I will share with them or the versatility where I can customize the spice powder for them. ” Seelan, the founder of Jeya Spices who learnt the art of spice blending from his father, joins Singapore Noodles founder Pamelia Chia to share about the artistry behind spice blending, plus: *How you can instantly build rapport with wet market vendors* *The future of the wet market* *What the arrival of Chong Pang City and loss of Chong Pang Market will mean* *What the benefits of going to your local spice (wo)man for spice blends are* *Why it is important to establish a relationship with wet market vendors* 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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