Annette Tan on Why It’s Okay To Use Machines in The Kitchen
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. …
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. …
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. …
Azimin Saini discusses the impact globalization and urbanization has on Malay food culture and shares the meaning Hari Raya has to him. …
Kueh expert Christopher Tan shares about how homecooking can help preserve heritage food, and his hope for the COVID-19 situation. …
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. …
Danny from W Rice Wine shares about the history of angzao and its lees, and his family’s tradition of preparing the brew. …
Lynette Zheng of Singapulah shares about training non-Singaporean staff to cook Singaporean food and predicts the future of hawker food. …
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. …
Achar huan cheo is a good beginner’s dish that introduces the elaborate art of Peranakan cooking while requiring only a handful of ingredients. …