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49: Understanding nuance in Singaporean food | Sook Yoon Yang, founder of Café Rumah
Manage episode 305365045 series 2998388
Singapore Noodles द्वारा प्रदान की गई सामग्री. एपिसोड, ग्राफिक्स और पॉडकास्ट विवरण सहित सभी पॉडकास्ट सामग्री Singapore Noodles या उनके पॉडकास्ट प्लेटफ़ॉर्म पार्टनर द्वारा सीधे अपलोड और प्रदान की जाती है। यदि आपको लगता है कि कोई आपकी अनुमति के बिना आपके कॉपीराइट किए गए कार्य का उपयोग कर रहा है, तो आप यहां बताई गई प्रक्रिया का पालन कर सकते हैं https://hi.player.fm/legal।
Sook Yoon Yang: “There have been instances where some people say that they ate the best laksa in the whole world in Australia. I usually have a problem with people making statements like that not because I think Singapore or Malaysia is the best. But you cannot claim to have the best when you’ve not had all the different types of laksa… There are so many types of laksa that exist in Singapore, in Malaysia – different states, different ones. And people don’t know that.”
Yang, founder of Café Rumah in Sydney, Australia, shares about how this business came about, plus: *The journey of learning to make kueh* *Nuance in Asian cuisine* *Differences between Singaporean and Malaysian cuisine* *Can a foreigner position himself or herself as an expert of a different cuisine?* *Transformation after living abroad* *Pricing Asian food* *Serving hawker food at the café*
Café Rumah: http://www.caferumah.com.au/ @caferumah
Singapore Noodles: http://sgpnoodles.com/ @sgpnoodles
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