The Singapore Noodles Podcast

76 Avsnitt

1. 75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore

   Publicerades: 2022-04-11
2. 74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure

   Publicerades: 2022-03-28
3. 73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore

   Publicerades: 2022-03-19
4. 72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books

   Publicerades: 2022-03-06
5. 71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies

   Publicerades: 2022-02-19
6. 70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays

   Publicerades: 2022-02-08
7. 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

   Publicerades: 2022-02-03
8. 68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor

   Publicerades: 2022-01-26
9. 67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native

   Publicerades: 2022-01-20
10. 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

    Publicerades: 2022-01-13
11. 65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.

    Publicerades: 2022-01-05
12. 64: Answering your questions, and looking ahead to 2022

    Publicerades: 2021-12-30
13. 63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo

    Publicerades: 2021-12-20
14. 62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef

    Publicerades: 2021-12-14
15. 61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn

    Publicerades: 2021-12-03
16. 60: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen

    Publicerades: 2021-11-22
17. 59: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen

    Publicerades: 2021-11-15
18. 58: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker

    Publicerades: 2021-11-08
19. 57: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok

    Publicerades: 2021-11-02
20. 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

    Publicerades: 2021-10-25