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Keeping Singaporean Food Heritage Alive

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Category: People

Annette Tan on Why It’s Okay To Use Machines in The Kitchen

Annette Tan on Why It’s Okay To Use Machines in The Kitchen

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Annette Tan believes that we must simplify, adapt and innovate – such as using a blender or Thermomix – in order to keep our culinary traditions alive. … Continue Reading >Annette Tan on Why It’s Okay To Use Machines in The Kitchen

Ming Kiat on Why Discourse And Sharing Heritage Recipes Is Simply Not Enough

Ming Kiat on Why Discourse And Sharing Heritage Recipes Is Simply Not Enough

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To Gan Ming Kiat, discourse, prose or photographs are insufficient to preserve food heritage – opportunities for people to taste these foods are paramount. … Continue Reading >Ming Kiat on Why Discourse And Sharing Heritage Recipes Is Simply Not Enough

Willin Low On Why He Never Intended to Elevate Singaporean Cuisine

Willin Low On Why He Never Intended to Elevate Singaporean Cuisine

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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. … Continue Reading >Willin Low On Why He Never Intended to Elevate Singaporean Cuisine

Azimin Saini Sheds Light On Malay Food Culture And Its Beauty

Azimin Saini Sheds Light On Malay Food Culture And Its Beauty

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Azimin Saini discusses the impact globalization and urbanization has on Malay food culture and shares the meaning Hari Raya has to him. … Continue Reading >Azimin Saini Sheds Light On Malay Food Culture And Its Beauty

Christopher Tan on the Importance of Home Cooking

Christopher Tan on the Importance of Home Cooking

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Kueh expert Christopher Tan shares about how homecooking can help preserve heritage food, and his hope for the COVID-19 situation. … Continue Reading >Christopher Tan on the Importance of Home Cooking

The Fallacy of Authenticity & The Indian who Cooks Fish Ball Noodles

The Fallacy of Authenticity & The Indian who Cooks Fish Ball Noodles

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Jeevan Ananthan gave up his finance job to be a hawker with his fiancé. The dish he cooks on a daily basis for a living? Fish ball noodles and bak chor mee. … Continue Reading >The Fallacy of Authenticity & The Indian who Cooks Fish Ball Noodles

The Family That Honors Its Ancestors Through The Tradition of Angzao

The Family That Honors Its Ancestors Through The Tradition of Angzao

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Danny from W Rice Wine shares about the history of angzao and its lees, and his family’s tradition of preparing the brew. … Continue Reading >The Family That Honors Its Ancestors Through The Tradition of Angzao

The Lawyer-Turned-Chef Who is Flying The Singapore Flag Overseas

The Lawyer-Turned-Chef Who is Flying The Singapore Flag Overseas

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Lynette Zheng of Singapulah shares about training non-Singaporean staff to cook Singaporean food and predicts the future of hawker food. … Continue Reading >The Lawyer-Turned-Chef Who is Flying The Singapore Flag Overseas

Melvin Chew Is Making ‘Uncle Food’ Hip, One Innovative Twist At A Time

Melvin Chew Is Making ‘Uncle Food’ Hip, One Innovative Twist At A Time

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The man behind ‘arkzhang’ and dry kwaychap talks about machines replacing the hard manual work of a hawker and his golden rule when it comes to innovation. … Continue Reading >Melvin Chew Is Making ‘Uncle Food’ Hip, One Innovative Twist At A Time

Justine Ong’s Achar Huan Cheo

Justine Ong’s Achar Huan Cheo

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Achar huan cheo is a good beginner’s dish that introduces the elaborate art of Peranakan cooking while requiring only a handful of ingredients. … Continue Reading >Justine Ong’s Achar Huan Cheo

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