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.
Category: Chefs
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.