Category: Chefs

Chef Damian D’Silva: “Embracing all the different ethnicities in Singapore is the only way to appreciate who we are as Singaporeans.”

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 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 shares why he couldn’t bring himself to cook hawker classics when he first moved to the States and some of his favourite resources.

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 shares about making laksa with miso, snow crabs and leeks, and a hawker item that just isn’t the same as it was before.

Lynette Zheng of Singapulah shares about training non-Singaporean staff to cook Singaporean food and predicts the future of hawker food.