Wet market mornings and home-style cooking classes
Local tour guide in Singapore, Singapore.
I learned to cook standing on a stool beside my mother, and I learned to shop by following her through Tekka and Geylang Serai markets before dawn. Today I run a small cooking studio out of a shophouse kitchen. My favourite thing is watching guests realise that sambal is not scary and rendang is patience, not magic. We shop together, cook together, and eat together, exactly as my family always has.
Shop a real wet market with a home cook who knows every stallholder, then turn your haul into a Malay family feast. You will pound rempah by hand, learn the patience behind chicken rendang, temper sambal to your own heat, and sit down to eat what you made. Recipes and full bellies included.