I’m Pamelia Chia, a Singaporean currently living in Breda, the Netherlands. Though I was formerly a professional cook with a background in food science, I am now a writer whose work celebrates Asia’s culinary traditions. I’ve written two cookbooks that have become national bestsellers in Singapore — Wet Market to Table and Plantasia: A Vegetarian Cookbook Through Asia. If you’re Singaporean like me, your first reaction to the title of this channel might be, “Singapore noodles? What even is that!” I had the same reaction when I spotted the dish on menus of Asian restaurants in Melbourne, where I lived for five years. Observing how the dish symbolises how poorly understood Asian food is on a global level, I decided to create a platform to share about Asian culinary traditions and food cultures and cheekily named it after that pseudo-Singaporean dish. Sign up for my newsletter on sgpnoodles.substack.com or follow me on Instagram @pameliachia for more recipes and updates.
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[ASMR] Bak Kwa 肉干 (Traditional Charcoal Method or Easy Pan Fry Method) | The Chinese New Year Series
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