HeyJaredSingapore Noodles
A weekly food newsletter with recipes from Singaporean chef-turned-cookbook author Pamelia Chia.
- Indexed issues, last 90 days
- 7
- Latest publication
- Sep 24, 2026
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- Earliest in this view
- Jul 3, 2026
Latest issues
drunken chicken (opens the original)
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Welcome to Singapore Noodles, a newsletter where I share recipes from my kitchen in the Netherlands. Archived recipes and other content can be found via the index. My cookbooks, Wet Market to Table and PlantAsia: Asia’s Vegetable Wisdom in Recipes, Stories, and Techniques, are available for purchase. Thank you for being here, and enjoy this week’s post! ✨ — Pamelia</p
laab ลาบ (opens the original)
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tomato sambal (opens the original)
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<img alt="" class="sizing-normal" height="1920" src="https://substackcdn.com/image/fetch/$s_!ReDe!,w_1456,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fb41e365d-2336-41ab-a038-795cdb4a7fb3_1080x1920.p
pani puri (opens the original)
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Since I moved to the Netherlands, I’ve been teaching cooking workshops. Most of the time, people who sign up are there for a company team bonding session, a bachelorette party, or celebrating a family member’s birthday. The focus is not so much about the food, and more about allowing food and cooking to be the conduit to having a wonderful time. I really enjoy the social element of it, but recently, I went for a few events that made me realise how much I miss grounding food in stories, personal
naan at home (opens the original)
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Welcome back to the Singapore Noodles newsletter! Before we get to this week’s recipe, two small announcements:Book event in Rotterdam: I’ll be signing books and speaking about food heritage at Lion City in Rotterdam on 2 August 2026 (12:00-15:30). The event is free — to sign up, reserve your spot via the Lion City website. I’ll have my cookbooks Wet Market to Table and PlantAsia available for purchase. <a class="image-link image2
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