Recommended for ages 5 and above, with accompanying grandparent or senior adult aged 60 years and above
$40.50 per senior adult-child pair (incl. GST)
Singapore’s food heritage comprises a blend of flavours and traditions from our diverse communities. The cooking methods, whether from local communities or brought here by early settlers, tell stories of home and tradition.
Embark on a gastronomic adventure where seniors and children create local heritage food together at the National Museum of Singapore with the guidance of culinary educators.This Heritage Food Series consists of four workshops,each covering different traditional and multicultural recipes.
In addition to the hands-on cooking and baking sessions, participants will also experience how food history can come alive through guided conversations and Touch Museum artefacts such as tools used in the trade.
Intergenerational Workshop at Reunion – Heritage Food Series, Part 1: Roti Jala and Rojak (10 May 2025)
In this first workshop of the Heritage Food Series, participants will learn to make roti jala, a delicate “net” bread known for its beautiful lacy pattern, and create their own rojak, a colourful local salad that mixes fresh fruits and vegetables with a sweet and tangy sauce.
Register for 10 May workshop
Part 2: 7 June 2025 (Saturday): Bubur ChaCha and Egg Tart
Part 3: 4 October 2025 (Saturday): Panipuri and Ladoo
Part 4: 6 December 2025 (Saturday): Sugee Cake and Shepherd’s Pie
About the Facilitators
Yeo Min is a pastry chef and author of Chinese Pastry School, an introductory resource covering the basics of Chinese pastry-making, including its history, key techniques, and food science. Previously a social worker in the field of adult protective work, Yeo Min has a deep interest in the potential of heritage food in therapeutic work with seniors.
Emily Yeo stands at the forefront of culinary edutainment in Singapore. She pioneered the wave of culinary programmes among children locally since 2013, and continues to grow and evolve her cooking studio, The Little Things. Using the universal language of food, Emily believes in educating children and families about our heritage and beyond. She is the author of The Little Book of Singapore Food Illustrated.