Food
Cikgu Asfiah Abdullah: A Cultural Luminary
A former teacher and mak andam fulfils her dream by writing a book on Malay recipes in 1986, the first all-Malay cookbook from Times Books International.
Going Against the (Rice) Grain: The “Eat More Wheat” Campaign
The call for Singaporeans to switch from eating rice to eating wheat in 1967 did not take root despite best efforts by the government.
Belacan: Caviar? Or Vile and Disgusting?
Fermented shrimp is a staple in many cuisines of Southeast Asia, though it takes some getting used to.
How Chinese Buddhist Women Shaped the Food Landscape in Singapore
Women who practised a particular form of Buddhism set up popular vegetarian restaurants in the 1940s and 50s that met the needs of local Buddhists and also helped promote vegetarianism.
We Are What We Eat: The Evolution of Chinese Food in Singapore
Chinese food in Singapore is a product of the country’s history and geography, reveals Low Sze Wee.
Siti Radhiah’s Cookbooks for the Modern Malay Woman
A number of cookbooks written in the 1940s and 1950s helped expand the traditional Malay culinary repertoire, as Toffa Abdul Wahed tells us.
G.H. Cafe: A Dining Landmark on Battery Road
This cafe once loomed large in Singapore’s dining and social scene. Vandana Aggarwal traces its rise and disappearance.
Life Lessons in a Chetty Melaka Kitchen
Thrift, hard work and resilience are qualities that can be nurtured through food. Chantal Sajan recalls the legacy of her grandaunt.