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The Singapore Noodles PodcastEpisodes
Episodes of The Singapore Noodles Podcast
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Over the weekend, a commentary that I wrote on hawker prices was published on CNA and has sparked a bit of debate. Much of the discussion has been robust and I thought I’d share my views on some of them: “Letting hawkers set their own price at
Five to six years ago, when I was working on Wet Market to Table, I came across the menu at Nouri where regional vegetables and fruit were celebrated in new and unexpected ways. Lots has changed since then and it is not uncommon now to see youn
The Singapore Noodles podcast is back... and integrated into the newsletter! In this episode, I chat with Jimmy Teo, a young hawker who runs Huang Da Fu Bak Chor Mee at Commonwealth Crescent Market Food Centre. Pricing has always been a hotly d
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?
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 ba
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 di
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 th
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 r
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 th
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 woul
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 somethin
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 pee
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 we
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 m
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*
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 o
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 ‘s
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, remindin
Sowmiya Venkatesan: “In chicken rice, chicken is the primary flavour. Your rice has the chicken flavour, your chicken has the chicken flavour, and the stock has the chicken flavour, because it is a celebration of the chicken. Whereas in India,
Sharon Wee: “I always thought my mom deserves a book of her own, and I thought, why not a full-fledged cookbook… Peranakans are very guarded about their cooking secrets and recipes. I was going up against older sisters and relatives who weren’t
Anthony Leow: “In the past, grannies used to pound their own spices, but when they were old, they couldn’t pound spices anymore. While making spice blends for them, we were, at the same time, learning the secret recipes from all these old grann
Mandy Yin: “It’s better to have tried and figured out you don’t like something. It’s not failure, it’s really not. Sometimes you have to go through an incredibly bad, difficult time to understand that’s not what you need to do, and you take a d
Rovik Jeremiah Robert: “When we draw those lines, we end up ostracizing or excluding a lot of groups who are in Singapore who are making an influence regardless of what we think, and we also lose an opportunity for our food to evolve. To an ext
Chang Pick Yin: “After I had my surgery, I couldn’t smell. Zero sense of smell. You can’t imagine how it feels like until you experience it, because can you imagine being in a kitchen and you can’t smell… At this point, because I can’t smell a
Gan Chin Lin: “When it comes to substituting meat products, a lot of people can only imagine the didacticism of swapping one protein for another protein, but I think that it really expands your horizons when you think about taste and experience
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