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

The Singapore Noodles Podcast

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추가했습니다 four 년 전

Singapore Noodles에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Singapore Noodles 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

<div class="span index">1</div> <span><a class="" data-remote="true" data-type="html" href="/series/full-police-interrogations-911-calls-and-true-crime-investigations-true-crime-podcast-2025">Full Police Interrogations, 911 Calls, and True Crime Investigations - True Crime Podcast 2025</a></span>

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Full Police Interrogations, 911 Calls, and True Crime Investigations - True Crime Podcast 2025

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3일 전3d ago

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Full Police Interrogations, 911 Calls, and True Crime Investigations - True Crime Podcast 2025 The Art and Psychology of Police Interrogation A police interrogation is a formal questioning of a suspect by law enforcement to obtain evidence that could lead to a prosecution. Interrogations can occur in many settings, including police stations or on the street, and can take place during an arrest, criminal investigation, or after a suspect is in custody. Police interrogations are often accusatorial and manipulative, and can include: Confronting the suspect with accusations of guilt Minimizing the severity of the crime Providing moral justification for the suspect's actions Using the Reid technique, which involves methods to detect signs of deception in body language Threatening consequences Promising leniency in return for a confession Denying the suspect their rights The Fifth Amendment of the United States Constitution protects individuals from self-incrimination and guarantees the right to remain silent. Before questioning, the suspect must be warned of their rights, including: The right to remain silent The right to have an attorney present, either retained or appointed The fact that any statement they make may be used as evidence against them However, the Supreme Court has stated that police interrogations are "inherently coercive". Despite this, confessions are often trusted and offered as conclusive evidence of guilt, even when made by innocent suspects. True crime is a genre that explores real-life crimes, often focusing on high-profile cases, unsolved mysteries, or the psychology of criminals and victims. It includes detailed accounts of events, investigations, trials, and their aftermath, providing insights into the human behaviors and societal issues surrounding crime. True crime content can take many forms, including books, documentaries, podcasts, TV shows, and films. Popular topics include murder cases, serial killers, organized crime, fraud, and corruption. The genre appeals to people who are fascinated by human psychology, justice, and the complexities of criminal behavior. A true crime podcast is an audio series that explores real-life crimes, often detailing the events surrounding a case, the investigation process, the legal proceedings, and the stories of those involved. These podcasts often mix storytelling, analysis, and interviews to give listeners an immersive look into the world of crime and justice.True crime podcasts cover a wide range of topics, including: Murder and Serial Killers: Deep dives into notorious cases or unsolved mysteries. White-Collar Crimes: Fraud, scams, and corporate corruption. Cold Cases: Crimes that remain unsolved, often sparking new interest or investigation. Wrongful Convictions: Stories of justice gone wrong, including false confessions or systemic flaws. Criminal Psychology: The motivations, behaviors, and backgrounds of criminals. They range from serious, investigative journalism to more casual storytelling with humor or commentary. Some popular examples include Serial, My Favorite Murder, Criminal, and Sword and Scale. Become a supporter of this podcast: https://www.spreaker.com/podcast/full-police-interrogations-911-calls-and-true-crime-investigations-true-crime-podcast-2025--6463449/support .

3년 전 1:02:00

MP3•에피소드 홈

Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native, shares about his food influences growing up, plus: *Decision to be a chef* *His interest in Asian flavours* *Creative process of pushing Singaporean flavours forward* *The importance of eating out and embracing kitchen failures* *Motivation behind starting Tiffin* *Reducing plastic and food waste* *His vegetarian menu* *Favourite technique for making vegetables delicious* *Challenges and considerations of serving food in a tiffin* *The Tiffin experience* *His upcoming project, Alter Native*

Desmond Shen: @tiffin.bicycle.club

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

76 에피소드

#Food #Arts #Singapore #Singapore Noodles

The Singapore Noodles Podcast

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

The Singapore Noodles Podcast

published 3년 전

MP3•에피소드 홈

Desmond Shen: @tiffin.bicycle.club

Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles

Singapore Noodles newsletter: http://sgpnoodles.substack.com/

76 에피소드

#Food #Arts #Singapore #Singapore Noodles

모든 에피소드

The Singapore Noodles Podcast

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75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore 1:29:51

3 years 전1:29:51

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1:29:51

Vasunthara Ramasamy: " There are so many styles of chicken curry; there is even a white chicken curry. If Clarissa cooked that, people would say that that is not a Singaporean chicken curry. So what is Singaporean chicken curry? Do we have one? The consensus is that we can never have a national dish because it is very hard to represent Singapore. But why seek for singularity when you are so diverse? Why do we seek such homogenous experiences with Indian food?" Vasunthara Ramasamy, Culinary Teacher and Masterchef Singapore Season 2 Contestant, shares about feeling pride as a Singaporean Indian, plus: *No-grind thosai* *How we can bring Indian home dishes to the masses* *Singaporean Indian food as a diasporic cuisine* *How Singaporean history impacted Indian food in Singapore* *Sardine curry* *Caste and Indian food culture* *Sense of inferiority that Singaporean Indians feel towards their food* *How the palate of Singaporean Indians differ from Indians in India* *Fish head curry* *Caste in Singapore* *Homogenization of Indian food in Singapore and Malaysia* *The rise of curry powder* *The case for making your own curry powder and spice blends* *Grinding your own turmeric powder and asafoetida* *Preconceived idea that Indian cuisine is not on par with European cuisine* *The need for more champions of Indian food* *Singaporean chicken curry saga* *Fear of failure as Singaporeans* *Home-cooking* *Her Masterchef journey* Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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74: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure 47:08

3 years 전47:08

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47:08

Preston Wong: "The goal should always be to make the message of sustainability and reducing food wastage as mainstream as possible. What point is there if it is just within that echo chamber of eco-conscious people? For us, we can break that barrier because price is not a big issue unlike other sustainable merchandise that may face challenges of accessibility due to price point issues. I would think that surplus food is a good bridge and show people that things can be affordable, and yet can be good stuff if you look beyond the exterior and short-dated condition of the item." Preston Wong, CEO and lead innovator at Treatsure, shares about how his business tackles the problem of food waste, plus: *Reducing wastage from buffet lines* *The difficulties that buffet restaurants and hotels face in estimating the amount of food to prepare* *Grocery wastage* *Collaborations between partners and artisans to convert waste to new products* *Building a community* *The importance of education* *What keeps him going* *Using technology to reducing waste* *Why develop an app* Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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73: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore 40:17

3 years 전40:17

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40:17

Evelyn Yap: “Singapore is not an agricultural country. That limits the kind of produce we get, but also, we don’t know what is out there because our habits have changed to shopping at supermarkets, as opposed to wet markets, which stock more diverse produce.” Evelyn Yap, chef & founder of Happivore, shares about her journey as a chef supporting farmers, plus: *How Rustic Canyon shaped the way she cooked* *Supporting farmers in Thailand* *How her experience in Thailand has impacted her as a cook* *Exposure to regional produce* *Favourite Asian vegetables* *Mental health* *How her Singaporean roots influenced her* *Fusion food* *Tips for making vegetables delicious* *Framework for learning how to use a new vegetable* Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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72: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books 53:51

3 years 전53:51

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53:51

Edmund Wee: “We don’t get a lot of chances to form relationships with people in our lives – we’re busy, we’re working. And you have to go shopping for your food. You either shop on Red Mart or the supermarket. Why do those two when there’s a third alternative, where you can do your marketing and at the same, you form relationships. Why not? It is so wonderful! So, it’s a no brainer for me to decide to go to the wet market. It is obvious to me to do so.” Edmund Wee, publisher & CEO of Epigram Books, shares his insights on the book publishing industry, plus: *Wet market tips* *How Epigram started publishing cookbooks* *Epigram’s focus on Singapore and Singaporean stories* *Process of making a book* *Selection process* *Margins in the book publishing business* *Is print dead?* *Why read a book or cookbook?* *Why go to the market* *How wet markets can be improved* *Will wet markets survive?* Shop Wet Market to Table via Epigram: https://epigrambookshop.sg/products/wet-market-to-table-a-modern-approach-to-fruit-and-vegetables Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

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71: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies 1:03:21

3 years 전1:03:21

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1:03:21

Christopher Ng: “It is heartwrenching every time I go back to Singapore, because I see the difference. And it is a significant marked difference every year. I try to go to the places that are familiar to me, but even those places are changing rapidly although certain places are still familiar, I wonder how long they are going to last.” Christopher Ng, the blogger behind Christopher’s Asian Delicacies, shares about his relationship with food growing up, plus: *Lakeview market* *The ungroundedness as an overseas Singaporean* *Kueh lapis* *Agak-agak approach* *The demise of home-baking and kueh-making in Singapore* *COVID’s role in preserving Singapore food culture* *Perceptions of Singaporean food culture* *Mastery in the kitchen* *The way the older generation instruct* *Food as love* *Singapore’s diverse food culture and crossovers* *Hae bee hiam* Christopher Ng’s blog: https://delicacies070.blogspot.com/ Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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70: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays 36:27

3 years 전36:27

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36:27

Khir Johari: “When we look at our understanding of Malay food, it is typically based on a narrow window, and that is the hawker centre. If you get a chance to visit Malay homes (your Malay neighbours or friends), that is where you get to see things that you don’t normally experience… Reading and travelling help to inform, and with that, you’ll come to understand the diversity and beauty of Malay food, and look at it as a very healthy diet. Any food you eat in excess is bad, regardless of your background, ethnicity, or geography.” Khir Johari, author of The Food of Singapore Malays, shares about his new book, plus: *Who are the Malays* *How his interest in Singaporean Malay food began* *Lack in documentation of Malay gastronomy* *Mee siam* *Impact of urbanization and globalization on Singaporean Malay food* *Foraging in Malay food culture* *Ulam and seafood in the Malay diet* *Ways of cooking with greens* *Connecting with nature* *Concept of Peranakan in Singapore* *What can be problematic about the way Peranakan food is marketed these days* *Food as medicine* *Growing up years* *Kampong glam then and now* *Extinct dishes* *How we can embody the Malay ethos towards food in this modern day and age* *Hope for Singaporean food culture* Khir Johari: https://www.thefoodofsingaporemalays.com/ @khir19 Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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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 51:15

3 years 전51:15

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51:15

Christy Chua and Tan Aik: “Through my interviewing experience in school or at The Slow Press, I feel that sometimes when we talk to older hawkers or business owners, they might be quite unwilling to share about what they do. Sometimes they would dismiss it as, ‘I do this everyday, nothing new. It’s just normal going to work. I come here, fry some noodles and go home.’ They’d literally tell me that. I’m sure there’s a story but I can’t seem to dig it out of them, and that leads me to think, ‘Are those profiles being featured on mainstream media like Our Grandfather Story? Are those profiles that are willing to be videoed the only stories that will live on?’ Christy Chua and Tan Aik, founder & editorial director and editor-in-chief of The Slow Press, an independent food zine, share about the niche that The Slow Press is filling, plus: *Why focus on homecooked food content* *How media shapes the food preferences of the young* *Mission of The Slow Press* *Why do print?* *Featuring Filipino community and cuisine* *How their interest and curiosity in Singaporean food began* *Getting Gen Zs interested in local food stories* *Challenges in ‘preserving’ and documenting local food culture* The Slow Press: https://www.theslowpresszine.com/ Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor 1:08:27

3 years 전1:08:27

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1:08:27

Christopher Tan: “I think what everyone needs to realise is that we all have a say in how the food culture of our country evolves. We all have a stake, we all have a say, and we are all culture makers. Your national food culture is not something that you should have to order in. It should be something that you stand in, you cook, you practice, and you live out. Your heritage is your anchor, your compass, and your passport from which you go and explore other places, but you hold your passport. I very much hope that the younger generations will take up home-cooking as an activity, as a hobby, not as a luxury but as a necessity…” Christopher Tan, writer, author of The Way of Kueh, and culinary instructor shares about the importance of home-cooking, plus: *Growing-up years in the UK* *How Singaporean food culture has shifted* *Motivation behind writing The Way of Kueh* *Agak-agak* *Challenges of kueh-making* *Parallels and differences between Western pastries and desserts, and kueh* *Vegetables in Asian desserts* *Why make kueh* *Social media, mastery, and repetition* *The shift from kampungs to HDBs* *‘Authentic’ and ‘traditional’* Christopher Tan: @thewayofkueh Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native 1:02:00

3 years 전1:02:00

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1:02:00

Desmond Shen: “We basically tried not to throw anything away, and I think one of the steps to do that is to name the thing by its part, instead of just calling it ‘waste’. If you are trimming carrots, you take away the carrot head, end, and peel – and you call that that. You don’t call it ‘trim’, you just call it ‘carrot peel’. What are we going to do with the carrot peel? What are we going to do with the carrot tops? What are we going to do with the end bits of the carrot… Especially with meat, there are so many parts that you throw away – in a chicken, you have the cockscomb, the windpipe. Once you start calling it ‘waste’, you tend to not regard it.” Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native, shares about his food influences growing up, plus: *Decision to be a chef* *His interest in Asian flavours* *Creative process of pushing Singaporean flavours forward* *The importance of eating out and embracing kitchen failures* *Motivation behind starting Tiffin* *Reducing plastic and food waste* *His vegetarian menu* *Favourite technique for making vegetables delicious* *Challenges and considerations of serving food in a tiffin* *The Tiffin experience* *His upcoming project, Alter Native* Desmond Shen: @tiffin.bicycle.club Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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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 45:06

3 years 전45:06

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45:06

Sheere Ng: “Our understanding of inmates is they are either repentant or incorrigible. It’s black and white. But I think that the masak shows them to be abit more multifaceted, showing them to be loyal but ill-disciplined, angry but funny as well. I learnt something from trying to understand masak, and I simply wanted to tell that story…” Sheere Ng, author of When Cooking Was A Crime and co-founder of In Plain Words shares about the twists and turns in her career, plus: *How her love for food began* *Her journey into food writing* *Her experience as a food editor of Makansutra* *Working in the hospitality industry* *Where she got the idea for writing about prison food culture* *Why inmates cook in prison* *Food that Singaporean inmates were cooking in prison* *How writing the book helped her understand inmates better* *How she decided on food writing* *The importance of satisfying her curiosities and doing food research* *Challenges as a food researcher* *The importance of bilingualism* *What is Singaporean food* Sheere Ng’s book: https://inplainwords.sg/when-cooking-was-a-crime/ Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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65: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co. 30:33

3 years 전30:33

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30:33

Rebecca Koh: “Asian ferments used to be passed down by the word of mouth – from grandma to the mother, and from the mother to the daughters. If one generation decides, “I do not want to learn it”, then that's it… When I wanted to learn how to make rice wine, my maternal grandma had already passed on, so there's no way I could ask. I had to call my aunt and ask, “Is there anyone in Singapore you know who knows how to do it?”. And she said, “No, not in Singapore, but in Malaysia, maybe I can find out from you.” So that's why in Singapore, it is literally like a vanishing art. You can hardly find someone who can really teach you how to do it properly, step-by-step.” Rebecca Koh of Midnight Fermentary and Midnight Food Co., shares how fermentation helped her cope with insomnia, plus: *Different colours of glutinous rice wine* *Difference between red yeast rice and white wine cakes* *Process of making glutinous rice wine* *Superstitions/ science of fermentation* *Home-brewing shops in Singapore* *Fermentation fridges and storing wine under the bed* *Enjoying glutinous rice wine and lees* *The value of fermenting your own food* *What’s within the reach of a home fermenter* *Why there are chemicals in commercial ferments* *Why is there a lack of documentation for Asian ferments* *Where should a beginner start* Rebecca Koh: @midnightfermentary @midnightfoodco Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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64: Answering your questions, and looking ahead to 2022 17:40

3 years 전17:40

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17:40

I reflect on 2 years of Singapore Noodles, answer your questions and share about my plans for the platform in 2021, plus: *How I decide on guests to feature on the podcast* *Behind-the-scenes of the podcast* *How I stay inspired in the kitchen* *How being married improved my cooking* *My upcoming cookbook* *The Singapore Noodles Membership* Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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63: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo 56:49

3 years 전56:49

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56:49

Gladys Foo: “When we made love letters pre-pandemic, we all will go over to my mom’s place to help out. I come from a family of six siblings, so we have everybody in the different areas. I am in charge of rolling it, my elder sis is in charge of removing the love letters from the mould to pass it to me, one of my sis is in charge of monitoring it, my second sis is in charge of scooping it. My brother is the firewatcher to ensure that the fire is consistent… My siblings and I, we have a very special bond because we grew up with very little, and so the bonding is there. The sacrifice that all my siblings made for one other – we really appreciate it… That’s why we have a lot of these family activities. It’s that family closeness that brings everyone together, and so does the cooking.” Gladys Foo, founder of Kuehdys Foo, shares about her kueh-making business started, plus: *Her growing up years* *Love letters, nian gao, and yibua* *Factors contributing to the slow death of traditional kueh-making* *Why eating kueh is typically seen as an ‘old person thing’* *The importance of homecooking and exposing children to traditional food* *COVID and the resurgence of heritage food and other upsides* *The communal aspect of kueh-making* *Origins of Hainanese cuisine* *Her family’s version of roast pork belly* *Chicken poop kueh and art buah* Gladys Foo: @kuehdysfoo Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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62: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef 51:37

4 years 전51:37

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51:37

Shen Tan: “Passion doesn’t feed people – it doesn’t pay your CPF, it doesn’t pay your mortgage, it doesn’t pay for medical insurance. Singaporeans who say we are losing our hawker heritage, are, on the other hand, complaining on socials that ‘standards drop, so expensive, so little’. They can count, ‘Only got three prawns, only got two pieces of pork ribs.’ You have to ask yourself why? It is not the hawkers’ job to feed you guys for very little money. I was asked a question recently: How do Singapore’s hawkers put out the food at such low prices? It’s because they are subsidizing with their salaries!” Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef, shares about her journey of transitioning from the corporate world to hawker life, plus: *Stereotypes and expectations of hawkers* *The baggage of family recipes and why ‘old’ is not necessarily better* *Nasi lemak and the twice-steaming method* *Her approach to healthful eating* *Evolution of hawker food* *Innovation in the heritage food space* *Reasons why heritage dishes vanish* *How hawker profit margins are stifling the growth of hawker culture* *Social media and hawkers* *Advice to aspiring hawkers* *Cloud kitchens* *Argument for embracing local vegetables* *How we can encourage hawker food to be more nutrient dense and healthy* Shen Tan: https://www.oglemak.com/ https://ownselfmakechef.com/ @chefshentan Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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61: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn 45:29

4 years 전45:29

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45:29

Marcus Leow: “If there ever is a lao po bing (wife biscuit) in a more modern flavour, I honestly don’t think that’s bastardizing a recipe. I would say that that’s a way of keeping up with times and moving forward, but at the same time, reminding us of our roots… Like with kueh, you have so many flavours nowadays but the ones that get sold out are the traditional flavours – like regular kueh salat but done very well. Even for ang ku kueh or bingkah ubi, the original flavours are still the best. So even though there is a lot of modernizing of flavours, as long as it is part of the conversation, we are still going on the right track.” Marcus Leow, head of product development at Naked Finn, shares about his Peranakan heritage, plus: *Kueh-making vs pastry* *Using vegetables in kueh* *The journey towards embracing his heritage* *Buah keluak and belimbing* *Applying techniques to keep heritage dishes and snacks alive* *Learning about new heritage ingredients* *His hopes for Singaporean food* *Favourite eats in Singapore* Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles Singapore Noodles newsletter: http://sgpnoodles.substack.com/…

The Singapore Noodles Podcast

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45: Indian food in Singapore, and what makes it distinct from food in India | Dhruv Shanker, Founder of Mad Onion Slicer and the Boring Food Workshops 40:17

4 years 전40:17

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40:17

Dhruv Shanker: “A lot of people did mention that, ‘Oh you know what, you’re not gonna miss Indian food. I’d imagine that the first thing you’re gonna miss is the food, so you’re sorted – Singapore has lots of Indian food.’ So I came with a very open mind, but I realized after moving here that the Indian food here is very different from typical Indian food. And that was fascinating for me because I had not seen that facet of a cuisine that I thought I was quite an expert in.” Shanker, founder of Mad Onion Slicer and the Boring Food Workshops, chats about his move from India to Singapore, plus: *Impressions of Singaporean Indian food* *Roti prata and roti John* *Chindian food* *Ingredient discoveries* *Simple ways of cooking vegetables* *The role of technology in influencing the way we eat and cook* *Is virtual tourism here to stay?* *Favourite places to eat at in Singapore*…

The Singapore Noodles Podcast

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44: The problem with ‘food influencers’ | Chriss Prowler @prowlergram, Founder of Follow the Farang 50:49

4 years 전50:49

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50:49

Chriss Prowler: “The problem is that everyone looks at the world now from their own perspective. It’s all me, me, me, me. You look on Instagram, ‘It’s me eating their food’. And this is the wrong thing. It should be, ‘I went to their place and ate the food’, not ‘I’m doing them a favour’. You mentioned a couple of food bloggers and video guys earlier… They literally just go anywhere. If it’s got something on the menu that they don’t really know, they’d just buy it and make a video of it because they know that outside of a very small circle, everyone would think that that’s the wildest thing in the world. They are playing to a market that is completely ignorant.” Prowler, founder of Follow the Farang and an avid traveller who shares the best places to eat on his Instagram @prowlergram, chats about how his life experiences led to him developing an adventurous palate, plus: *His gripe with food influencers these days* *The dish that was a turning point for him* *First impressions of Singaporean food* *Aspects of Singaporean food culture that Caucasians might find hard to accept* *How to introduce people to new cuisines* *Food recommendations in Singapore*…

The Singapore Noodles Podcast

1
43: The thin line between the evolution and bastardization of dishes | Loh Yi Jun, food writer, content creator, and founder of the Take a Bao podcast 46:25

4 years 전46:25

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46:25

Loh Yi Jun: “Experimentation is very natural. Having food evolve over the years is a very natural occurrence, and within all these experimental foods, there will be some that don’t taste good – there will be some bastardized versions. But at the same time, there will be some really great, inventive dishes that drive the food industry forward as well. An example that comes to mind is Dominique Ansel’s cronuts. Croissants and donuts, those are two things that you wouldn’t think of putting together. When you first hear about the cronut, you’ll think it’s the bastardized version of a croissant and a donut, but when you actually taste it, it’s really good and there are lessons you can learn there in terms of technique or inspiration, so it is a natural step in moving the food industry forward.” Loh, a food writer, content creator, and founder of Take a Bao podcast, chats about how he started on this journey of sharing about Asian food, plus: *What drives the work that he does* *What does it mean to preserve food culture?* *The role of experimentation in traditional dishes* *Motivation behind the Take a Bao podcast* *Balancing personal curiosity as a content creator and audience curiosity* *Shining a spotlight on the older generation and the challenges involved*…

The Singapore Noodles Podcast

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42: Coming to grips with the ‘rojak’ nature of Singapore’s people and its food | Sarah Benjamin Huang, content creator, food host, and director of Ethnographica 44:14

4 years 전44:14

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44:14

Sarah Benjamin Huang: “Growing up, everyone called me angmoh all the time throughout my entire childhood and adolescence. Even though I grew up in a house where we spoke Mandarin at home, everyone on the outside was telling me that I was angmoh and I said, “Fine, I’m angmoh, I will leave this place.” I felt that since I’m not wanted here, I’m gonna leave. I feel very Singaporean but I never felt like other people felt that I was Singaporean enough for them. We understand Singaporeanness as Chinese, Malay or Indian. But what if you don’t fit neatly into those categories? When I was growing up, people were very obsessed about breaking me down into fractions. My dad said you’re not one quarter or one half of something, you’re just British, Chinese, Jewish, Peranakan – and you’re all those things at the same time. One identity does not diminish another. I do feel British too – there are parts of British culture I identify very strongly with. I can feel that way and I can also feel like a Hokkien girl. I can swear in Hokkien, speak a bit of Malay, eat Peranakan food all at the same time – none of these things diminish the other!” Huang, a content creator, food host, and director of Ethnographica, shares about embracing her Singaporean identity as a person with mixed heritage, plus: *Hakka history and cuisine* *Her hawker research* *Who defines Singaporean food/ Singaporeanness?* *How her mixed heritage is reflected through the food she cooks* *Is globalization and food cultures becoming more homogeneous a good or bad thing?*…

The Singapore Noodles Podcast

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41: The Bangladeshi food stall with a mission | Lim Boon Kian, founder of Bangla Lim 35:13

4 years 전35:13

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35:13

Lim Boon Kian: “I want people to understand that Bangladeshi food is not just for low-level people. Bangladesh is a country; they have their own culture and they are very proud of their food. I started Bangla Lim with the intention of introducing this cuisine to the public, and to let poorer workers have another option, to have better food… I have been a businessman for many years and I have always been very profit-driven. This stint with Ministry of Manpower opened my eyes to another world; money is not everything. During this pandemic, you can see that they are helpless, they miss their families, they have no life, they cannot even get out of the dormitories unless you are S pass and above. There’s so many of them who cried in front of me. There are some who miss their families so much that they wanted to commit suicide.” Lim, founder of Bangladeshi food stall Bangla Lim, shares about his first taste of Bangladeshi cuisine, plus: *First impressions of migrant workers* *Catered meals that Bangladeshi migrant workers typically eat* *Why Bangladeshi cuisine is not mainstream in Singapore* *Types and characteristics of Bangladeshi curries* *Food as a medium to bridge the gap between Singaporeans and Bangladeshis* *Vision for Bangla Lim*…

The Singapore Noodles Podcast

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40: Why kopi and kopitiams deserve celebration and recognition | Robert Chohan, founder of Kopi House UK 59:48

4 years 전59:48

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59:48

Robert Chohan: “The Singaporean world of coffee offers something completely different – there’s no espresso, there’s no latte, there’s no cappuccino. It’s strong coffee with old school milk and sugar, and for people that want something different, they have evaporated milk. This entire world of coffee is the backbone and blood of Singapore because everything happens around kopitiams and food joints in general. This coffee – not only does it come from Singapore, it is accessible by everyone, it is so affordable. But here’s the thing – from what my Singaporean friends have told me, to them it’s just normal. It’s probably a case of you’re so exposed to it, you’ve grown up with it. If you have a food or product that is so everyday life, that means it is important because everyone celebrates it.” Chohan, founder of Kopi House UK, shares about his first encounter with kopi, plus: *The history of kopi* *Eurocentrism and coffee* *Small-batch kopi* *Agak agak in kopi brewing vs the ‘fuss’ behind European coffee brewing* *Kopi beyond the Hainanese community* *Origins of kopi guyou (butter coffee)* *Torrefacto roasting in Europe and Singapore* *Differences between European cafes and kopitiams* *Mcdonaldization of kopitiams*…

The Singapore Noodles Podcast

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39: Jamu, a part of Singaporean food culture | Dana Safia, founder of JAMU by Dana Safia 27:56

4 years 전27:56

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27:56

Dana Safia: “When it comes to jamu, people always think that it is a placebo effect as it has a long tradition. To them, it does not fit in the modern world anymore. This is the reason why I think it is time to redesign what jamu is and rethink how we convey the message of what jamu means to the general public… We are all immigrants in Singapore – the only indigenous people are the Malay Malays. The Singaporean identity is derived from different cultures, backgrounds, and religions. This is why I believe that traditional medicine like jamu is part of our Singaporean culture.” Safia, founder of JAMU by Dana Safia, shares about her journey of rediscovering jamu, plus: *The different types of jamu* *The perception of jamu amongst young Singaporeans and why jamu-making is unpopular* *Misconceptions of tongkat ali* *Her vision of a jamu garden* *The traditional process of making jamu* *Can jamu transcend ethnic boundaries?*…

The Singapore Noodles Podcast

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38: Why we left the hawker trade | Hung Zhen Long & Jason Chua, owners of Beng Who Cooks 24:06

4 years 전24:06

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24:06

Hung Zhen Long & Jason Chua: “We enjoyed the hawker life, but we were thinking that we cannot do it for a long time. Back then, our neighbouring stalls were all old people who have been doing this for 40-50 years – they have been doing it since they were young. A lot of them are now actually having a lot of health problems. We want to work towards financial freedom – everyone’s dream – and having more work-life balance. If we are hawkers until we are old, we can foresee ourselves being in a position where we have health problems due to a lack of regular meals. Sometimes we did not even eat back then. We felt stagnant as hawkers and saw that we had to do something on a bigger scale.” Hung & Chua, owners of the restaurant Beng Who Cooks, share about the name of their business, plus: *The motivation behind their community-mindedness* *Why they decided not to sell traditional food at their stall* *Beng Who Cares foundation* *Why they chose to leave the hawker life behind* *The transition from hawkers to restaurant owners*…

The Singapore Noodles Podcast

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37: Seasonings roundtable, the Hari Raya Puasa edition | Hafizah Jainal, Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, Taahira Booya & Mama Zi 55:31

4 years 전55:31

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55:31

Seasonings Magazine is a collaboration between Hafizah Jainal (Hafi) and I, Pamelia Chia. It is a quarterly food publication that provides an insider's view into Singapore's festivals and festive food. In each issue, we highlight the beauty and cultural richness of one "season" in Singapore, to show that you don't have to belong to a specific race or religious group to appreciate a festival, because we have more in common than we think. In this current social climate, it is important for us to have more safe spaces to talk about sensitive issues such as race and religion. That is why we are discussing certain topics that we did not include in our first issue. In this Hari Raya Puasa edition of the Seasonings roundtable, we invite issue contributors – Firdaus Sani, Azfar Maswan, Hairil Sukaime, Nor Hadayah, Delfina Utomo, and Taahira Booya (and the lovely Mama Zi) – to join us in a sharing session on: *The pressures of adhering to the ‘expected mould’ of being Muslim during this festival* *How can non-Malay Muslims be better represented in the promotion of Hari Raya Puasa* *The Sarah Bagharib wedding photo/ decoration saga* *Role of plant-based food in the Malay diet* *Misconceptions of Raya food*…

The Singapore Noodles Podcast

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36: Embracing fermentation in our homes & why it matters | Tan Ding Jie, founder of Starter Culture SG 29:56

4 years 전29:56

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29:56

Tan Ding Jie: “I never really appreciated cooking or Singaporean cuisine until I went to the UK to study. Over there, you really see what everywhere else has to offer. Even though there were a lot of Singaporeans in London, strangely enough, you don’t see a lot of Singaporean restaurants. Coming back to Singapore, that was when I started to rediscover Singaporean cuisine. I realized that we have such a rich history, our cuisine is so interesting and intricate – it tells stories about who we are and where we came from. You can trace the provenance of these ingredients and I thought, if there was going to be a story to tell, I wanted to tell a story of local Asian ferments.” Tan, founder of Starter Culture SG, shares about how his interest in Asian ferments began, plus: *Challenges in learning about Asian ferments* *Overcoming peoples’ resistance towards fermentation* *The art and science of fermentation* *Why has fermentation fallen by the wayside today* *Double standards towards fermentation in the West and East* *Fermentation as a way to reduce waste* Buy Seasonings #01 (Hari Raya Puasa issue): https://hahahafi.com/Shop-SEASONINGS Sign up for the Seasonings #01 rountable: tinyurl.com/seasoningspanel…

The Singapore Noodles Podcast

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35: What an Ayurvedic approach to food teaches us about health and wellness | Vasanthi Pillay, founder and president of the Ayurveda Association of Singapore 30:23

4 years 전30:23

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30:23

Vasanthi Pillay: “The Western world has a way of repackaging our culture and selling it back to us. So firstly, I would say that we as Asians must be more aware of our own food and lifestyle, and embrace that… Yoga comes from India, it was taken to the West, repackaged and sold it back to us. And now everyone is asking for yoga that is RYT Alliance, which is from the West. That’s totally misunderstood, the word that I would use is ‘bastardized’... The West right now is promoting turmeric pills and all, which is very detrimental according to Ayurveda.” Pillay, founder and president of the Ayurveda Association of Singapore, shares about how her fascination with Ayurveda began, plus: *Basic principles of Ayurveda* *The place of Western medicine and Ayurveda* *What the Western world has gotten wrong about turmeric and yoga* *The Ayurvedic principles that govern the thali* *The benefits of using traditional cooking utensils*…

The Singapore Noodles Podcast

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34: Transforming weakness to strength | Ken Koh, director and third-generation successor of Nanyang Sauce 45:12

4 years 전45:12

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45:12

Ken Koh: “We had been losing money for years, not because our sauce was not good, but we had no marketing, no awareness. It was a sauce that survived for 60 years purely because of word of mouth and the quality of our products. We don’t have a price advantage – my cost is a lot higher, nine months versus two weeks of soy sauce brewing. I visited 13 soy sauce breweries around Asia and realized that no one makes soy sauce like us anymore. I went to a soy sauce museum which showed how soy sauce was made in the Qing dynasty. I started taking pictures and, after a minute, I stopped and my hair stood up and I was like, ‘Why are we making soy sauce the same way as them in modern day Singapore?’ And that’s when I realized we had something worth preserving. That became our unique selling point (USP), our weakness became our strength.” Koh, director and third-generation successor of Nanyang sauce, shares about what soy sauce means to him, plus: *Light, dark & sweet sauce* *Soy sauce crystals* *Why some soy sauce producers choose to use defatted soy beans* *Ken’s strategy to revitalize the brand* *Ways of enjoying premium soy sauce*…

The Singapore Noodles Podcast

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33: Keeping Hari Raya Puasa traditions alive | Shamsydar Ani, Masterchef Singapore finalist & cookbook writer 42:59

4 years 전42:59

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42:59

Shamsydar Ani: “There came a point in my life where our family dynamics changed and Hari Raya was different. That was the year my mom was taking a step back and was just like, ‘I don’t want to celebrate Hari Raya this year – I don’t want to cook, I don’t want to make ketupat.’ When Hari Raya came around, she herself felt that something was missing. So we’ve kept on with the traditions. No matter how life changes, the traditions are something that you want to continue each and every Hari Raya. And what better way to keep traditions alive than through food?” Ani, Masterchef Singapore finalist and author of Spices & Lime, shares about Hari Raya Puasa traditions, plus: *Ways to make cooking Malay food less time-consuming and more approachable* *Cooking rendang in the oven vs on the stove* *Everyday rendang vs Hari Raya rendang* *Traditional rendang Minang* *Rendang tok* *Everyday sambal goreng vs sambal goreng pengantin* *Learning how to weave ketupats* *COVID’s impact on Ramadan and Hari Raya* *Kuih-making* *Three Malay items that you need to master* *Healthy Malay dishes*…

The Singapore Noodles Podcast

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32: Reconciling our heritage with a desire to do better for the environment | Khee Shi Hui of Tabaogirl 39:39

4 years 전39:39

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39:39

Khee Shi Hui: “We tried to explain to some relatives that cared very much for things like shark’s fin. We took that off our wedding menu and tried to explain as best as we could. Not everybody would understand, but we tried to stay true to at least that. It was not possible to omit meat, so we tried to discuss options with the restaurant to see what were some essentials that we needed to keep because meat can be quite symbolic to the Peranakan culture where my husband comes from. If we do away with the buah keluak chicken, it’s like a real travesty. How can you not have buah keluak! So it was a negotiation of what do we keep and what do we try to substitute for.” Khee, Tabaogirl on Instagram, discusses how we can reconcile our Singaporean identity and cultural heritage with sustainability, plus: *How her interest in caring for the environment was sparked* *Misconceptions about caring for the environment* *Gifting mooncakes, buying new clothes, Hungry Ghost Festival from the perspective of environmentalism* *Options for more sustainable weddings* *Celebrating vegetables in Singapore* *Ways to be more environmentally-conscious as an eater and cook*…

The Singapore Noodles Podcast

1
31: Roasted delights, a dying trade | Chong Jin Yuan, hawker chef-owner of Te Bak Kia Roasted 28:16

4 years 전28:16

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28:16

Chong Jin Yuan: “It’s frustrating because it takes 3-4 hours to roast, and the whole process from drying to roasting to tasting the product when it cools down requires the entire day. If it does not turn out the way you want it to be, you just do not have the time or energy to redo it. There is a lot of technique. It is not just one step that can make your roast belly very good – it’s a mix of different techniques. You’re playing with the chemistry, acidity and alkalinity.” Chong, chef and owner of Te Bak Kia Roasted, shares about his relationship with food growing up, plus: *Picking up the skills of roasted delights * *Making char siu and siu yok at home* *Western roast pork versus Asian roast pork* *Why does roast pork belly sometimes stick to your teeth* *Selecting pork belly* *Bu jian tian vs pork belly for char siu* *Sous vide char siu vs traditional char siu* *Why be a hawker* *Why is roasted delights a dying trade in Singapore* *Braised pig face dish* *Pig head as a delicacy for foreign workers in Singapore*…

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The Singapore Noodles Podcast « » 67: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native

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The Let Them Theory: A Life-Changing Tool That Millions of People Can't Stop Talking About

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