Singapore’s relationship with food is, famously, intense. But beyond the enjoyment of a good meal, how much do Singaporeans truly know about the origins of their favorite dishes—the stories behind the recipes, the tools used by generations past? Emily Yeo and Yeo Min are hoping to bridge that gap with the Museum of Food, a unique initiative dedicated to preserving and celebrating Singapore’s culinary heritage. Their project, born from a shared passion for food and a desire to connect people with the history on their plates, aims to reignite an appreciation for the cultural significance embedded within local cuisine.
The seeds of the Museum of Food were sown through a shared publisher. Emily Yeo is the author of “The Little Book Of Singapore Food Illustrated,” a cookbook celebrating local flavors, whereas Yeo Min penned “Chinese Pastry School,” a detailed guide to traditional techniques. Both had been independently running cooking workshops, and a collaboration on heritage recipes proved unexpectedly popular. “We realised that Singaporeans can make tiramisus, brownies and pizzas but when we toss them an ang ku kueh recipe, for example, they don’t know what they’re supposed to do with it,” Emily Yeo explained. This observation, coupled with a realization that many Singaporeans could readily identify premium cuts of tuna like chutoro and otoro but struggle to name common local fish like ikan parang (wolf herring), highlighted a growing disconnect from culinary roots.
A Museum Unlike Any Other
Established as a non-profit in 2024, the Museum of Food isn’t a traditional museum with static exhibits. Instead, it functions as an educational platform, sharing recipes alongside the historical context of their creation and the tools used in their preparation. The project began with a series of pop-up workshops at Baker X at Orchard Central in late 2024, offering a first glimpse of the museum’s collection and heritage-inspired bakes. These workshops, and subsequent sessions held at partner locations with schools, corporations, and community groups, allowed Yeo and Yeo Min to build their collection of culinary artifacts while gauging public interest.
The response was encouraging enough to prompt a search for a permanent home. “We decided it was time to identify a home for our museum to increase our reach and do more meaningful work,” Yeo Min said. In mid-April, the Museum of Food will officially open its doors at 102 Joo Chiat Road, a second-floor space operating on an appointment-only basis. The venue will serve as both a display area for the growing collection and a workshop space for hands-on learning experiences.
Connecting to the Past Through Artifacts
Currently, the museum boasts around 100 items, each telling a story about Singapore’s food history. The collection includes intricately carved kueh moulds, presses for making murukku and putu mayam, an antique ice-shaving machine, a roti jala cup used to create delicate lace pancakes, and a cendol sieve for forming the signature green rice flour strands. Perhaps the oldest item in the collection is a copy of the Singapore Municipality Gas Department Cookery Book, dating back to 1938. These aren’t simply relics; they are tangible links to the past, offering insights into the techniques and tools used by previous generations.
The museum’s approach extends beyond simply displaying these artifacts. Workshops are a core component, designed to actively engage participants in the process of rediscovering traditional recipes and techniques. These sessions aren’t just about learning to cook; they’re about understanding the cultural context and historical significance of each dish. The founders emphasize the importance of understanding how food was made in the past, not just what was made. This includes exploring the sourcing of ingredients, the preparation methods, and the communal aspects of food culture.
Preserving a Vanishing Heritage
The Museum of Food’s work taps into a broader conversation about preserving Singapore’s intangible cultural heritage. In 2023, Singapore officially recognized hawker culture on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, acknowledging its importance to the nation’s identity. UNESCO highlighted the communal experience of enjoying meals at hawker centers and the transmission of culinary skills across generations. The Museum of Food complements this recognition by focusing on the deeper historical and practical knowledge that underpins these culinary traditions.
As the Museum of Food prepares to open its doors, it represents more than just a collection of old tools and recipes. It’s a conscious effort to reconnect Singaporeans with their culinary past, fostering a deeper appreciation for the rich and diverse food heritage that defines the nation. The museum plans to continue expanding its collection and developing new workshops, ensuring that these traditions are not only preserved but likewise actively shared with future generations.
The Museum of Food will be accepting appointments starting in mid-April. For more information about visiting and upcoming workshops, visit their website at foodmuseumsg.com. What are your favorite Singaporean dishes and the stories behind them? Share your thoughts in the comments below.
