Comments for Sheere Ng

Comment on (Not so) New Book! by sheere

sheere — Wed, 11 Jan 2023 08:43:57 +0000

In reply to Beth. Glad that you enjoyed the book!

Comment on Sambal Belacan: To pound or blend? by sheere

sheere — Wed, 11 Jan 2023 08:42:39 +0000

In reply to Jermyn Wee. Thank you!

Comment on (Not so) New Book! by Beth

Beth — Sun, 12 Jun 2022 03:27:50 +0000

Hi Sheere,

This is still one of my favourite books – just so thoughtfully and beautifully made. I met you during SABF 2021 and this copy has been travelling around Singapore ever since then. I was just talking to a new friend about food culture and your book and just landed on this page. Really looking forward to seeing more of your work!

Comment on Sambal Belacan: To pound or blend? by Jermyn Wee

Jermyn Wee — Mon, 17 Jan 2022 04:31:46 +0000

Came across this piece randomly. Great experiment!

Comment on The Material Culture of Kopitiam Cups by sheere

sheere — Tue, 27 Apr 2021 02:16:47 +0000

In reply to A passerby. Hi, thank you for your encouraging words. I'm glad that you enjoyed my writings.

Comment on The Material Culture of Kopitiam Cups by A passerby

A passerby — Mon, 26 Apr 2021 11:40:20 +0000

Hello. I chanced upon your blog while I was trying to look for reference photos of Kopitiam coffee cups and I would just like to say that I love your posts on Singapore’s food culture. The diversity of topics, depth of content, and your passion for food and flair for writing made your blog an enjoyable read. Thank you so much for contributing to the food scene in Singapore in your own unique “investigative-journalistic” way. All the best 🙂

Comment on The Material Culture of Kopitiam Cups by sheere

sheere — Thu, 07 Jan 2021 14:07:54 +0000

In reply to Yung Ng. I'm sorry, I have no idea.

Comment on The Material Culture of Kopitiam Cups by Yung Ng

Yung Ng — Thu, 07 Jan 2021 06:01:45 +0000

Hi, can you tell me where I could purchase the hibiscus design cup and saucer? (And have it shipped to the US?)

Comment on Singapore Noodles: An Awkward Public-speaking Attempt at the National Museum by chris

chris — Tue, 15 Sep 2020 09:32:33 +0000

In reply to sheere. hi sheere, only the curry flavoured oil is used to stir fry the vermicelli; the style of curry probably suits britons only and is commonly known as Chinatown curry, in fact many chinese restaurants in scotland or rural parts of england would keep 2 sets of food menu, one for britons and one authentic chinese menu for the occasional chinese customers, "Chinatown food" is not authentic chinese food, ironically some restaurants in HK (the likes of ho lee fook, mott 32 etc) that serve chinatown food are doing extremely well, their customers are of course 90% Caucasians or non-chinese, and their curries taste nothing like any of the curry dishes in singapore or malaysia, they are somewhat like japanese curry, in fact the original recipe could have been invented by cooks who worked in hong kong char chan tengs during british colonial days, many of them have migrated to the UK and other parts of europe during the 80s and 90s, that is why all food menus in chinese takeaways throughout europe look identical selling the same curry dishes or chop suey or sweet and sour crap or fried rice etc

Comment on Singapore Noodles: An Awkward Public-speaking Attempt at the National Museum by sheere

sheere — Tue, 15 Sep 2020 02:12:52 +0000

In reply to Chris. Hi Chris, was it only oil or was the paste also added to the vermicelli? I'm also wondering what style is the curry. Did the taste remind you of any curry dishes in Singapore?