The Singapore Noodles Podcast

Podcast autorstwa Singapore Noodles

76 Odcinki

75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore
Opublikowany: 11.04.2022
74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure
Opublikowany: 28.03.2022
73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore
Opublikowany: 19.03.2022
72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books
Opublikowany: 6.03.2022
71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies
Opublikowany: 19.02.2022
70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays
Opublikowany: 8.02.2022
69: Building the bridge between traditional food culture and Gen Zs | Christy Chua and Tan Aik, founder & editorial director and editor-in-chief of The Slow Press
Opublikowany: 3.02.2022
68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor
Opublikowany: 26.01.2022
67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native
Opublikowany: 20.01.2022
66: What Singapore’s prison cooking culture reveals about the human spirit | Sheere Ng, author of When Cooking Was A Crime and co-founder of In Plain Words
Opublikowany: 13.01.2022
65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.
Opublikowany: 5.01.2022
64: Answering your questions, and looking ahead to 2022
Opublikowany: 30.12.2021
63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo
Opublikowany: 20.12.2021
62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef
Opublikowany: 14.12.2021
61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn
Opublikowany: 3.12.2021
60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen
Opublikowany: 22.11.2021
59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen
Opublikowany: 15.11.2021
58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker
Opublikowany: 8.11.2021
57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok
Opublikowany: 2.11.2021
56: Creating more seats at the table of Singaporean food culture | Rovik Jeremiah Robert, founder of The Hidden Good, and co-host of the SGExplained podcast
Opublikowany: 25.10.2021

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The Singapore Noodles podcast features host Pamelia Chia, founder of Singapore Noodles (sgpnoodles.com), engaging in open, honest conversations with people who are keeping Singaporean food heritage alive in their own ways. Join us to learn about how we can take an active role in preserving and embracing our Singaporean food heritage and culture.

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76 Odcinki

75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore

74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure

73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore

72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books

71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies

70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays

69: Building the bridge between traditional food culture and Gen Zs | Christy Chua and Tan Aik, founder & editorial director and editor-in-chief of The Slow Press

68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor

67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native

66: What Singapore’s prison cooking culture reveals about the human spirit | Sheere Ng, author of When Cooking Was A Crime and co-founder of In Plain Words

65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.

64: Answering your questions, and looking ahead to 2022

63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo

62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef

61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn

60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen

59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen

58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker

57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok

56: Creating more seats at the table of Singaporean food culture | Rovik Jeremiah Robert, founder of The Hidden Good, and co-host of the SGExplained podcast