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Pamelia Chia is a Singaporean chef and the author of the bestselling cookbook ‘Wet Market to Table’. After graduating with an Honor’s degree in Food Science and Technology from the National University of Singapore in 2014, she decided to trade a food scientist’s lab coat in for chef whites. She has since been working in restaurants in Singapore and Melbourne, including Candlenut and Carlton Wine Room. Her deepest interest being the preservation and celebration of Singaporean food heritage and culture, she started Singapore Noodles in 2020 as a platform to share about Singaporean food to a global audience. Find her on Instagram @pameliachia.
Latest posts by Pamelia Chia (see all)
- Nasi Lemak, The One Dish You Should Cook This National Day - August 7, 2020
- Hakka Abacus Seeds, Suan Pan Zi - July 27, 2020
- Nicholas Tang is Keeping Singaporean Food Culture Alive Abroad - July 22, 2020