Category: Chefs

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.