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by National Library, Singapore
The BiblioAsia Podcast explores Singapore stories: some unfamiliar, others forgotten, all fascinating. Does Singapore have a stone age? What’s happened to the murals at the old Paya Lebar airport? Who were some local tennis greats? Find out in this original podcast by the National Library Singapore.
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- 3 weeks ago55 min
The 160-Year-Old Tomb of Holy Man Habib Noh
Perched on a hill off Palmer Road, Maqam Habib Noh was reopened in January 2026 after 18 months of renovations. It is the resting place of Habib Noh, a revered Muslim holy man. In this episode, architectural historian Imran Tajudeen takes us through the history of Habib Noh and his mausoleum, from the fascinating multi-ethnic neighbourhood that once surrounded it, to its wartime history and recent restoration.Dr Imran Tajudeen is a senior lecturer in the NUS Department of Malay Studies and Department of Architecture. He was a postdoctoral fellow at MIT’s Aga Khan Program and the International Institute for Asian Studies in Leiden, and the Mutawa Visiting Fellow at Oxford Centre for Islamic Studies. He has published on Southeast Asia’s mosques in transregional and vernacular-Indic translations and is working on a monograph on this subject.What Imran Talked About00:00 – Introduction03:10 – Who Habib Noh was05:44 – Places associated with Habib Noh: Kampung Sambau and Tanjong Malang11:08 – Reverence for Habib Noh13:51 – Hakka temple in Kampung Sambau15:01 – Building of the mausoleum and the staircase21:30 – The mosque at the base of the hill24:59 – Stories of the site’s survival25:50 – Habib Noh and Chinese opera30:29 – Kelong at Tanjong Malang35:22 – Kampung Sambau’s foreshore case37:50 – The mausoleum’s recent renovation40:21 – Visiting the shrine43:47 – The forthcoming book on Habib Noh46:10 – Resources in the National Library and National Archives of Singapore47:20 – New findings on the history of Masjid SultanTranscript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-the-160-year-old-tomb-of-holy-man-habib-nohSubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Red Ink Media. The background music "Di Tanjong Katong" was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Imran for coming on the show.Produced by the National Library of Singapore, the BiblioAsia Podcast tells stories about Singapore history.
- Sep 8, 202656 min
A Woman's Mission to Revive Traditional Chinese Candy
After quitting her civil service job to become a pastry chef, Yeo Min decided to focus on preserving traditional Chinese candy when she realised the tradition was dying, even in the syllabus of the pastry school . In this episode, she talks about her journey to making traditional Chinese candy, writing the book Chinese Pastry School and founding the Museum of Food.Yeo Min is a pastry chef, a chef instructor and the author of Chinese Pastry School (2024). In 2021, she was a finalist of the Channel 8 baking competition “Crème De La Crème” and came in second at the World Gourmet Summit Apprentice Chef Competition 2021. She is the co-founder of Museum of Food.What Yeo Min Talked About02:33 – Why Yeo Min is passionate about preserving traditional Chinese candy03:40 – Childhood influence03:47 – The three candies representing past, present and future06:58 – Vanishing street candy11:08 – Ding ding tang and the future of traditional candy15:07 – Homemade vs store-bought maltose16:57 – Childhood memories of traditional candy18:44 – Traditional Chinese candy versus Western confectionery22:02 – Sugar sculptures in Chinese culture25:06 – Why Yeo Min wrote Chinese Pastry School42:10 – The Museum of Food and its mission50:51 – Yeo Min’s next book53:47 – Food heritageTranscript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-a-woman-s-mission-to-revive-traditional-chinese-candyWatch Yeo Min make traditional Chinese candy: https://biblioasia.nlb.gov.sg/all-sections/video-traditional-chinese-candySubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Nookcha Films. The background music “Di Tanjong Katong” was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Yeo Min for coming on the show.Produced by the National Library Singapore, the BiblioAsia Podcast tells stories about Singapore history.
- Sep 1, 202640 min
Cooking Fish Head Curry
Fish head curry is a popular (and expensive) restaurant dish today, but this wasn’t always the case. Spice queen Devagi Sanmugam remembers when only poor people ate it. She delves into how the dish came about, spells out why fish head curry uses different spices from meat curries, and explains how a clay pot makes all the difference.Devagi Sanmugam, also known as the Spice Queen in Singapore, is a consultant chef, chef educator and author of 24 cookbooks, including Indian Heritage Cooking (2011) and the award-winning I Am a Rice Cooker! (2016). Besides developing recipes and blends for spice companies, she has been a celebrity chef at events and a judge for culinary competitions, such as the locally produced Tamil version of the Master Chef cooking series and Channel 5’s cooking variety show Wok Stars.What Devagi Talked About02:00 – Why Devagi chose to demonstrate fish head curry in From Book to Cook03:13 – The origins of fish head curry in Singapore05:30 – How fish head curry became a multiracial dish in Singapore05:34 – Differences between Malay, Peranakan and Indian fish head curries07:11 – Why fish curry uses different spices from meat curry09:30 – Fish head curry across Asia11:13 – Eating fish eyeballs12:21 – Why fish curry is cooked in a clay pot15:09 – The key ingredients in fish curry17:06 – Devagi’s journey into cooking and teaching32:33 – Devagi’s future plans38:40 – Spices are…Transcript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-cooking-fish-head-curryWatch Devagi make fish head curry: https://biblioasia.nlb.gov.sg/all-sections/video-fish-head-currySubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Nookcha Films. The background music “Di Tanjong Katong” was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Devagi for coming on the show.Produced by the National Library Singapore, the BiblioAsia Podcast tells stories about Singapore history.
- Aug 25, 202647 min
Long Live Hokkien Mee
A hawker centre favourite, Hokkien mee is making a comeback in Singapore, according to Dr Leslie Tay, author of the blog ieatishootipost. He also talks about the original guys who first made the dish in Singapore, what it takes to make a good plate of Hokkien mee and what is needed to ensure that hawker food continues to thrive in Singapore.Leslie Tay and his wife, Lisa, are the people behind the blog ieatishootipost. Together, they cover the latest on the best hawker food, new discoveries, restaurants and recipes in Singapore and during their travels. As a home chef, Leslie enjoys re-creating his favourite hawker and classic dishes on their YouTube channel, coming up with recipes that are tried and tested and are suitable for home cooks. He has written The End of Char Kway Teow and Other Hawker Mysteries (2010) and Only the Best! (2014).What Leslie Talked About02:42 – The origins of Hokkien mee08:52 – Why frying time matters in Hokkien mee10:46 – The dry and wet styles of Hokkien mee15:24 – Why young hawkers are selling Hokkien mee but not char kway teow18:31 – The return of pork lard20:25 – Key ingredients for Hokkien mee24:04 – Why Hokkien mee is served on opeh leaf28:49 – Leslie’s motivations for starting his food blog38:30 – Turning hawker knowledge into written recipes40:49 – Leslie’s recommendation on Hokkien mee42:20 – The future of hawker culture in Singapore46:54 – Leslie’s favourite hawker dishTranscript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-long-live-hokkien-meeWatch Leslie cook Hokkien mee: https://biblioasia.nlb.gov.sg/all-sections/video-hokkien-meeSubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Nookcha Films. The background music “Di Tanjong Katong” was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Leslie for coming on the show.Produced by the National Library Singapore, the BiblioAsia Podcast tells stories about Singapore history.
- Aug 18, 202646 min
Serikaya: Family of Kaya-based Confections
What is commonly referred to as "kaya" belongs to a wider Malay repertoire of egg-based coconut confections known as serikaya. Award-winning writer and food historian Khir Johari tells the origins and meaning of serikaya, its common misconceptions and the different food he can concoct from the classic combination of eggs, sugar and coconut milk.Khir Johari is an educator and food historian. In his book The Food of Singapore Malays (2021), he explores the gastronomy and cultural history of Singapore Malays. The book won Singapore’s Book of the Year 2022, Gourmand World Food Culture Award’s Best of the Best Book 2023, and its prestigious Best of the Last 25 Years. Following the success of his book, he founded “Dialogues by Khir Johari”, a platform for exploring Nusantara’s gastronomy through events and online discussions.What Khir Talked About02:40 – Meaning of serikaya04:05 – Origins of serikaya and the Portuguese connection11:44 – Misconceptions about serikaya13:07 – Earliest literary references to serikaya15:39 – Importance of historical research in food studies19:13 – How common serikaya was in the past21:25 – Regional variations of serikaya24:55 – Different serikaya dishes in the “From Book to Cook” video27:33 – Kueh salat vs kueh putri salat29:23 – Agar-agar serikaya innovation31:24 – Evolution of serikaya over time35:15 – Early commercial kaya and tin labels40:02 – What makes a good kayaTranscript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-serikaya-family-of-kaya-based-confectionsWatch Khir make serikaya: https://biblioasia.nlb.gov.sg/all-sections/video-kayaSubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Nookcha Films. The background music “Di Tanjong Katong” was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Khir for coming on the show.Produced by the National Library Singapore, the BiblioAsia Podcast tells stories about Singapore history.
- Aug 11, 202641 min
A Layered Stewed Sweetness: Jackfruit Payasam Made Local
Cookbook author and former restaurateur Dhershini Winodan tells us how she has adapted jackfruit payasam, a common Malayalee dessert, by using local elements like gula melaka. She also talks about growing up in the Telecoms quarters in Yio Chu Kang and how the Malayalee community in Singapore has changed over time.Dhershini Govin Winodan is a former restaurateur who started Chat Masala along Upper East Coast Road. Her latest book, My Long Table: Recipes & Memories (2023), contains over 130 recipes from Indian classics to popular international dishes, and the stories behind them. She has written articles for magazines like Her World, and appeared on radio and TV shows, including the episode “Indian Upma with a Twist” on the YouTube series Woking with Sunshine.What Dhershini Talked About02:41 – Why jackfruit payasam is unusual03:20 – What is payasam made of04:12 – Using coconut milk in payasam04:27 –Jackfruit payasam in Kerala08:38 – Malayali cuisine in Singapore vs Kerala09:19 – Malayali weddings in Singapore12:08 – Malayali festivals beyond Onam15:24 – Managing jackfruit19:27 – The legend of payasam and Lord Krishna21:32 – Types of jackfruit for cooking22:21 – How using the bronze urli pot makes a difference24:03 – Ingredients that make her jackfruit payasam special27:14 – How Dhershini learnt to cook29:02 – Why she came up with the name for her restaurant Chat Masala31:40 – About her book My Long Table36:53 – How Malayali food is different from other Indian regional cuisines38:26 – What Malayali food means to DhershiniTranscript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-a-layered-stewed-sweetness-jackfruit-payasam-made-localWatch Dhershini make jackfruit payasam: https://biblioasia.nlb.gov.sg/all-sections/video-jackfruit-payasamSubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Nookcha Films. The background music “Di Tanjong Katong” was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Dhershini for coming on the show.Produced by the National Library Singapore, the BiblioAsia Podcast tells stories about Singapore history.
- Aug 4, 202655 min
The Crisped, the Baked, the Spiralled: Curry Puffs and Their History
Award-winning writer Christopher Tan talks how the Indian samosa led to the curry puffs we know today, as well as the different types of curry puffs – baked, spiralled, made with mutton fat and fillings like otak-otak and taro.Christopher Tan is a food writer, culinary instructor and photographer. His articles, columns, recipes and photographs have appeared in many publications, including Singapore’s Sunday Times and Straits Times, The Peak magazine, and America’s Saveur magazine. He has authored and co-authored many cookbooks, most recently Nerdbaker 2: Tales from the Yeast Indies (2024).What Christopher Talked About01:56 – What a curry puff is02:24 – Types A, B, C curry puffs05:35 – How Christopher became fascinated with curry puffs12:06 – Curry puff vs samosa vs Cornish pasty16:17 – Portuguese empanadas and Southeast Asian connections21:46 – The earliest curry puff recipe in Singapore29:10 – Why modern curry puffs rarely use pork31:14 – The three curry puffs made for From Book to Cook33:20 – Traditional fats used in layered pastry40:39 – Why spiral curry puffs stay crispy44:21 – Christopher’s research process for developing recipes47:51 – How the curry puff scene has changed since the 1920s53:58 – Curry puffs are…Transcript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-the-crisped-the-baked-the-spiralled-curry-puffs-and-their-historyWatch Christopher make the curry puffs: https://biblioasia.nlb.gov.sg/all-sections/video-curry-puffsSubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Nookcha Films. The background music “Di Tanjong Katong” was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Christopher for coming on the show.Produced by the National Library Singapore, the BiblioAsia Podcast tells stories about Singapore history.
- Jul 28, 202634 min
Putting Together a Family Recipe of Abacus Seeds
When chef, filmmaker and writer Sarah Huang Benjamin wanted to make Hakka abacus seeds for Chinese New Year, her relatives were of little help. The exact recipe was something the older generation had not passed on. Armed with her childhood memories of helping to make the dish, Sarah spent hours doing research and conducting countless experiments before she came up with something she was happy with.Sarah Huang Benjamin is a chef, content creator, filmmaker and writer. She won the inaugural Asian Food Channel’s “Food Hero” competition in 2014, and later hosted, wrote and produced multiple shows on the Asian Food Network. She creates videos for her YouTube channel, which has gathered over a million views.What Sarah Talked About02:31 – What abacus seeds are03:23 – Whether abacus seeds are only for Chinese New Year03:46 – Why Sarah chose abacus seeds to demonstrate in the video for From Book to Cook04:56 – Learning how to make the dish09:27 – The difficulty of finding authentic abacus seed recipes10:03 – Researching recipes through cookbooks and family knowledge12:00 – Using fish sauce in her recipe13:42 – The size and history of the Hakka community in Singapore18:29 – Where to find abacus seeds in Singapore19:32 – Why homemade abacus seeds taste different21:21 – Sarah’s mixed Hakka and Peranakan heritage22:53 – Plans for Sarah’s future cookbook27:33 – What Sarah is working on now30:58 – Family recipe is…Transcript and ResourcesRead the transcript: https://biblioasia.nlb.gov.sg/all-sections/podcast-putting-together-a-family-recipe-of-abacus-seedsWatch Sarah make abacus seeds: https://biblioasia.nlb.gov.sg/all-sections/video-hakka-abacus-seedsSubscribe to BiblioAsia for more stories about Singapore.This episode of BiblioAsia Podcast was hosted by Jimmy Yap and produced by Soh Gek Han. Sound engineering was done by Nookcha Films. The background music “Di Tanjong Katong” was composed by Ahmad Patek and performed by Chords Haven. Special thanks to Sarah for coming on the show.Produced by the National Library Singapore, the BiblioAsia Podcast tells stories about Singapore history.
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About BiblioAsia Podcast
The BiblioAsia Podcast explores Singapore stories: some unfamiliar, others forgotten, all fascinating. Does Singapore have a stone age? What’s happened to the murals at the old Paya Lebar airport? Who were some local tennis greats? Find out in this original podcast by the National Library Singapore.
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