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Singapore heritage food is often referenced back to the 1950s, with descriptions of ice kachang balls, Hokkien mee, char kueh teow, traditional Hainanese kopi found in Old People's Park in Chinatown, Katong and Joo Chiat. Ever wonder what was the food culture like back in the colonial era when migrants from Britain, Sri Lankan, Straits of Malaya landed in Singapore? Following the influx of migrants, inter-ethnic marriages also attributed to the food culture exchange.
The panel will cover the origins of British Malayan dishes, how certain dishes evolved over time to their modern day versions.
About the Speakers
Ming Tan, Chef-Food Consultant & Restaurant Owner
Ming is currently the executive chef of Jam at Siri House. Prior to this he was a food consultant engaged in developing F&B operations for markets in Asia and most recently worked with the Formwerkz Architects-led thinktank, Afternaut. In 2012 He set-up and ran Lolla's open kitchen for almost three years, helping them garner awards from Zagat, The New York Times and BBC. He was bitten by the entrepreneurial bug in 2014 and subsequently founded premier sandwich joint Park Bench Deli. He has been a monthly food columnist for Esquire Singapore and enjoys food writing. In his free time he enjoys collecting books, console gaming and planning his next meal.
Damian D’Silva – Executive Chef at Folkore
In his early years, Chef Damian found mentors on heritage cuisine in his grandparents - his grandfather, a master in Chinese, Malay, Indian and Eurasian cuisine and his grandmother, a close-lipped chef championing Peranakan food. While he started his culinary career in European cuisine in 2000, he eventually veered towards preparing the foods he grew up with. Chef Damian explored catering, and later opened his own restaurant so that he can create dishes as authentic as possible without limitations. He introduced dishes that have ‘disappeared’ from today’s dining tables due to their time-consuming preparation. Since then, Chef Damian has been an advocate of Singapore’s heritage cuisine, working closely with the Singapore Tourism Board (STB) to promote the ‘organic fusion’ of different ethnic foods that have migrated here from around the world.
Christopher Tan - author, cooking instructor and photographer
Christopher is an award-winning writer, author, photographer and speaker whose works has appeared in magazines such as The Peak, G magazine, and America’s Saveur, and in the Straits Times. He has presented talks on food and culture in Singapore, Australia, America and France. He has authored and co-authored 11 cookbooks.
Han Li Guang, Chef-Owner of Restaurant Labryinth
Banker – turned – Chef Han Li Guang helms the kitchen of one-starred Michelin restaurant, Labyrinth, specialising in modsin cuisine. The restaurant clinched 2014 Best New Restaurant award by Wine & Dine Magazine. The following year was nominated for “New Restaurant of The Year” by the World Gourmet Summit Awards of Excellence 2015.
Jeremy Nguee, Chef consultant, Chef-owner of Preparazzi and Batu Lesung Spice Company
Culinary artist and food innovator, Jeremy is a keen evangelist of modern Singaporean cuisine. As an industry practitioner, his inventive approach to Asian cuisine has taken him globally from St. Petersburg, Russia to Jakarta, Indonesia. He is the chef-owner of award-winning gourmet caterer Preparazzi, creator of Batu Lesung Spice Company and co-founder of MRS KUEH
Should you be unable to attend this programme, please release your slot using the ‘self-cancellation’ function in the automated email. This will free up the slot for another person. There is no waitlist for this programme.
Free admission, pre-registration required.