If we want to preserve Singapore’s hawker culture, we need to be willing to pay for it.

Ivan Brehm: On how keeping tradition static is a surefire way to kill it.

Jimmy Teo: On why cooking is the best thing you & I can do to keep hawker heritage alive.

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

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

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

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

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

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

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

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

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

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

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

64: Answering your questions, and looking ahead to 2022

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

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

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

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

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