Episodes List
75: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore
11 Apr, 202275: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore
11 Apr, 202275: On 'Singaporean chicken curry' and moving beyond singularity | Vasunthara Ramasamy, Culinary Teacher & Masterchef Singapore
11 Apr, 202274: Making sustainability and reducing food wastage mainstream | Preston Wong, CEO and lead innovator of Treatsure
28 Mar, 202273: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore
19 Mar, 202273: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore
19 Mar, 202273: Supporting farmers and discovering the diversity of Southeast Asian produce | Evelyn Yap, Chef & Founder of Happivore
19 Mar, 202272: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books
06 Mar, 202272: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books
06 Mar, 202272: The book publisher who goes to the wet market | Edmund Wee, Publisher & CEO of Epigram Books
06 Mar, 202271: The ungroundedness and homesickness of overseas Singaporeans | Christopher Ng, blogger of Christopher’s Asian Delicacies
19 Feb, 202270: The diversity, beauty, and healthfulness of the Malay diet | Khir Johari, researcher and author of The Food of Singapore Malays
08 Feb, 202269: 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
03 Feb, 202269: 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
03 Feb, 202269: 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
03 Feb, 202268: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor
26 Jan, 202267: Embracing sustainability in a local food context | Desmond Shen, chef and founder of Tiffin Bicycle Club and Alter Native
20 Jan, 202266: 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
13 Jan, 202265: Rediscovering the vanishing art of fermentation | Rebecca Koh of Midnight Fermentary and Midnight Food Co.
05 Jan, 202264: Answering your questions, and looking ahead to 2022
30 Dec, 202163: The kuehs that bring a family together | Gladys Foo, founder of Kuehdys Foo
20 Dec, 202162: The past, present, and future of hawker food | Shen Tan, hawker, chef, and founder of OG Lemak & Ownself Make Chef
14 Dec, 202161: Modernizing heritage food to remind us of our roots | Marcus Leow, head of product development at Naked Finn
03 Dec, 202160: What we can learn from India’s approach to vegetables | Sowmiya Venkatesan, founder of Kechil Kitchen
22 Nov, 202159: In memory of a Nonya mother and a fading generation of professional housewives | Sharon Wee, author of Growing Up in a Nonya Kitchen
15 Nov, 202158: Modernizing the spice-blending trade | Anthony Leow, Founder of Anthony the Spicemaker
08 Nov, 202157: On finding joy and feeding your soul | Mandy Yin, founder of Sambal Shiok and author of Sambal Shiok
02 Nov, 202156: 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
25 Oct, 202155: Losing the sense of smell and rediscovering the joys of cooking | Chang Pick Yin of @pickyin
20 Oct, 2021