Tan Ding Jie: “I never really appreciated cooking or Singaporean cuisine until I went to the UK to study. Over there, you really see what everywhere else has to offer. Even though there were a lot of Singaporeans in London, strangely enough, you don’t see a lot of Singaporean restaurants. Coming back to Singapore, that was when I started to rediscover Singaporean cuisine. I realized that we have such a rich history, our cuisine is so interesting and intricate – it tells stories about who we are and where we came from. You can trace the provenance of these ingredients and I thought, if there was going to be a story to tell, I wanted to tell a story of local Asian ferments.”

 

Tan, founder of Starter Culture SG, shares about how his interest in Asian ferments began, plus: *Challenges in learning about Asian ferments* *Overcoming peoples’ resistance towards fermentation* *The art and science of fermentation* *Why has fermentation fallen by the wayside today* *Double standards towards fermentation in the West and East* *Fermentation as a way to reduce waste*

Buy Seasonings #01 (Hari Raya Puasa issue): https://hahahafi.com/Shop-SEASONINGS

Sign up for the Seasonings #01 rountable: tinyurl.com/seasoningspanel

Get full access to Singapore Noodles at sgpnoodles.substack.com/subscribe