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The Singapore Noodles Podcast


The Singapore Noodles podcast features host Pamelia Chia, founder of Singapore Noodles (, 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 andRead more

Popular episodes

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

Dec 3 • 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 –...

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

Nov 22 • 43:54

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, the first thing you’d do for any meat dish is dumb down the meatiness of the meat. Whether it is a fish, mutton, or chicken, the fi...

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

Nov 15 • 43:16

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 sure if I should be doing this, sharing this publicly. You can ask a lot of families – they would feel that way. You can ask them,...

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

Nov 8 • 28:03

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 grannies, because they were actually very good and experienced at cooking. This is how we picked up the trade and kickstarted our busine...

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

Nov 2 • 39:02

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 different route. One door closes, another opens. I do think there’s merit in following your passion, but also in understanding your ...

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

Oct 25 • 45:08

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 extent, I can empathize, because as a young nation, identity is determined by some level of boundary-drawing, to say this is who we ar...

55: Losing the sense of smell and rediscovering the joys of cooking | Chang Pick Yin of @pickyin

Oct 20 • 48:30

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 and therefore I can’t taste very well, the process of eating is different and diminished, so I take more joy in the process of cooking.”...

54: Transforming vegetables through culinary creativity and ingenuity | Gan Chin Lin of @tumblinbumblincrumblincookie

Oct 11 • 47:02

Gan Chin Lin: “When it comes to substituting meat products, a lot of people can only imagine the didactism of swapping one protein for another protein, but I think that it really expands your horizons when you think about taste and experience and how a substance reacts to heat over a duration of time… It’s really interesting to see the diverse ways people try to reimagine ...

53: Rethinking consumption and making better food choices | Woo Qiyun, Founder of The Weird and Wild

Oct 2 • 51:18

Woo Qiyun: “Keep Cup is designed for an Australian audience. So many of these reusable cups are not designed to be culturally sensitive or culturally specific, so I’ve always been worried. I’ve even emailed Keep Cup, saying, “Your cups do not fit the way that Singaporean or tropical countries drink bubble tea for example. It does not make sense for our context. Your silico...

52: Making cooking accessible without compromising on flavour | Lace Zhang, Author of Around the Dining Table and Three Dishes One Soup

Sep 27 • 29:32

Lace Zhang: “During Chinese New Year, I saw my maternal grandmother, the only one who could cook the Chinese New Year feast for everyone. She was piling the table up with her signature dishes like her ngoh hiong and her kong bak bao. In that room with three or four generations, I took a look around. She was standing there, saying that she was really happy that everyone’s g...

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