What the traditional Indian diet has to teach us about healthful eating
Devagi Sanmugam: “You hear a lot of stomach-related problems these days – these things I did not hear when I …
Category: Chefs
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 …
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.” …
Chef Alan Chan’s Favourite Chicken Rice Stall Is Not Tian Tian
The Cheek Bistro sous chef shares his favourite haunts for local food and his tip for anyone who wishes to cook more heritage food. …
Jeremy Nguee On The Myth of Food Authenticity
Jeremy Nguee of Preparazzi, Batu Lesung Spice Company, MRS KUEH and Dream Shop talks about working with his mum and what being a foodie means to him. …
Nicholas Tang is Keeping Singaporean Food Culture Alive Abroad
Nicholas Tang shares why he couldn’t bring himself to cook hawker classics when he first moved to the States and some of his favourite resources. …
Ming Kiat on Why Discourse And Sharing Heritage Recipes Is Simply Not Enough
To Gan Ming Kiat, discourse, prose or photographs are insufficient to preserve food heritage – opportunities for people to taste these foods are paramount. …
Willin Low On Why He Never Intended to Elevate Singaporean Cuisine
Willin Low shares about making laksa with miso, snow crabs and leeks, and a hawker item that just isn’t the same as it was before. …
The Lawyer-Turned-Chef Who is Flying The Singapore Flag Overseas
Lynette Zheng of Singapulah shares about training non-Singaporean staff to cook Singaporean food and predicts the future of hawker food. …