Have you ever wondered what food items people in Singapore used to eat in the past? How were these food items shaped by the trends and cultural context of their times? Join cookbook author and food scholar Christopher Tan as he shares stories and recipes inspired by the cooking styles from the different eras of Singapore’s history. Learn a new recipe each week from the comfort of your home!
Premiered 9 July 2020
Singapore was a thriving and cosmopolitan port city by the 1920s and 1930s. Different immigrant groups who settled in Singapore often brought their traditions and foods with them. One such item is nankhatai, an Indian shortbread biscuit made with semolina or “sugee”. Do you know how it originated? Watch to find out more!
Premiered 16 July 2020
As the people in Singapore coped with the difficulties of daily life under the Japanese Occupation in the 1940s, they also responded to the uncertainties and shortages with resourcefulness and self-reliance. This refreshing citrus barley water recipe is inspired by the spirit of thrift and innovative cooking that flourished during this period of scarcity. Watch to find out more!
23 July 2020
This version of the satay ayam goreng recipe is a tribute to the inventive and economic local dishes found in Singaporean cookbooks of the 1970s, a time when people were striving against the uncertainties and challenges of the post-war era. Watch this video to learn how to create this dish for your loved ones!
Sections
19 September 2025
Enjoy free admission for all on 11-12 Oct for our museum's 138th anniversary, and on 20 Oct for Deepavali. Note that the magical companions experience at Singapore Odyssea will not be available then.
01 January 2025
Parts of the National Museum of Singapore are undergoing restoration and upgrading works. We remain open with exhibitions, programmes as well as dining and retail offerings.