68: An impassioned argument for home-cooking | Christopher Tan, writer, author of The Way of Kueh, and culinary instructor

Christopher Tan: “I think what everyone needs to realise is that we all have a say in how the food culture of our country evolves. We all have a stake, we all have a say, and we are all culture makers. Your national food culture is not something that you should have to order in. It should be something that you stand in, you cook, you practice, and you live out. Your heritage is your anchor, your compass, and your passport from which you go and explore other places, but you hold your passport. I very much hope that the younger generations will take up home-cooking as an activity, as a hobby, not as a luxury but as a necessity…”

Christopher Tan, writer, author of The Way of Kueh, and culinary instructor shares about the importance of home-cooking, plus: *Growing-up years in the UK* *How Singaporean food culture has shifted* *Motivation behind writing The Way of Kueh* *Agak-agak* *Challenges of kueh-making* *Parallels and differences between Western pastries and desserts, and kueh* *Vegetables in Asian desserts* *Why make kueh* *Social media, mastery, and repetition* *The shift from kampungs to HDBs* *‘Authentic’ and ‘traditional’*

Christopher Tan: @thewayofkueh 

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