Latest news with #foodculture
Zawya
2 days ago
- Business
- Zawya
Singapore's most beloved local F&B brands revealed: foodpanda unveils first-ever Local Foodie Heroes Hall of Fame
RELATED TOPICS Asia Press Release A delicious tribute to Singapore's iconic local eats to mark SG60 celebrations – enjoy close to two months of exclusive launch deals SINGAPORE - Media OutReach Newswire - 22 July 2025 - Get ready for a flavour-packed celebration! foodpanda, Singapore's leading food and grocery delivery platform, is rolling out the red carpet for our nation's most beloved F&B legends with the debut of its Local Foodie Heroes Hall of Fame – a celebration of the nation's most cherished local F&B brands, recognising the flavours and personalities that have shaped Singapore's vibrant food scene and captured our hearts (and taste buds). 'As we celebrate Singapore's 60th birthday, there is no better time to spotlight the homegrown heroes who have grown alongside the nation, shaping our food culture and becoming a part of our everyday lives,' said Bhavani Mishra, Managing Director, foodpanda Singapore. 'These brands are more than just familiar names connecting generations of Singaporeans – they represent stories of resilience, innovation, and community that define what it means to be truly local. As we champion their growth, we also want to offer great deals to bring Singaporeans closer to the flavours they know and love.' For the first time ever, Singapore's favourite F&B brands – those that tug at our heartstrings and tantalise our taste buds – are being crowned by foodpanda in 10 sizzling categories. In celebration of SG60, foodpanda is teaming up with the Hall of Fame honourees to serve up a two-month feast of exclusive deals and extra perks for pandapro subscribers. Hungry yet? Meet the Hall of Fame Honourees: • iTEA - Most Tea-riffic Brew Born and brewed in Singapore since 2011, iTEA has become a homegrown icon for bubble tea fans islandwide. From its humble beginnings, iTEA set out with a mission to make premium tea accessible for all. Now with over 40 outlets across the heartlands, iTEA has become a staple in Singaporeans' everyday moments - whether it's that after-school treat with friends, a midday perk-me-up at work, or a refreshing escape on a hot day. With freshly brewed teas, vibrant flavours, and affordable prices, iTEA has turned simple sips into shared memories, making it a true local favourite. • OK Chicken Rice - Top of the Pecking Order A shining example of a true kampung spirit brought to life, OK Chicken Rice is beloved not just for its delicious, halal-certified chicken rice, but also for its heartwarming commitment to giving back. From delivering free meals to healthcare workers during the pandemic, to special promotions for seniors on National Day, OK Chicken Rice consistently rises to the occasion when the community needs it most - a true local hero and pride of Singapore. • Ishiro Fusion Bowl - The Campus Favourite Born in the heart of a local polytechnic, Ishiro Fusion Bowl is a proud homegrown brand that embodies Singapore's enterprising spirit. What began as a humble campus food stall has grown into a chain of over a dozen outlets islandwide, serving up fusion, Japanese-style rice bowls at affordable prices. Enjoyed by students and working adults alike, Ishiro is a reflection of how local ideas can rice to the occasion, scale up successfully, and stay true to their roots. • Pastamania - Ultimate Flavour Twirler A true Singaporean original, Pastamania has been serving up hearty, affordable Italian fare with a local twist since its early days in the heart of our food-loving nation. As one of the pioneers of casual Italian dining in Singapore, Pastamania serves up hearty, flavourful dishes that hold a special place - and fond memories - in the hearts of generations of Singaporeans. More than just pasta, Pastamania has made its mark with innovative fusion dishes by creatively blending classic Italian flavours with bold local tastes. Dishes like Mum's Salted Egg Soft-Shell Crab Pasta and Shiok & Spicy Chilli Crab Pasta pay tribute to our nation's rich food heritage, bringing a uniquely Singaporean spin to every plate. • Jinjja Chicken - Next-Gen Trailblazer Founded over a decade ago, Jinjja Chicken has recently proudly revealed its 100% Singaporean roots, embodying the bold spirit of local entrepreneurship that dares to take risks and reshape the fast-casual dining scene in Singapore. In a market crowded with global and regional franchises, Jinjja Chicken distinguishes itself by combining authentic Korean street food favourites with inclusive halal certification, making Korean flavours accessible to Singapore's diverse community. Trend-savvy and innovative, their fresh approach has earned top ratings on foodpanda in the fiercely competitive fast food category. From 21 July to 31 August, enjoy these local favourites like Jinjja Chicken, Pastamania, Ishiro Fusion Bowl, iTEA, Ok Chicken Rice and more with 30% off (minimum spend applies). Prefer pick-up? Score 30% off with no min. spend. • Nasi Lemak Ayam Taliwang - Boldest Flavours to Take Flight Taking their passion from cabin crew to culinary crew, a couple who were former flight attendants established Nasi Lemak Ayam Taliwang together with their friend, blending Singapore's beloved nasi lemak with Indonesia's fiery ayam taliwang, creating a bold, boundary-breaking dish. Now a celebrated local favourite and recognised eatery in the Michelin Guide, they prove that great taste truly knows no limits • Thai Dynasty - The Culinary Voyager Driven by his passion for Thai cuisine and insight into Singaporeans' love for authentic flavours, ex-Navy officer Ian Lin founded Thai Dynasty to bring the best of Thailand closer to home. Since 2018, Thai Dynasty has become a household name for casual, affordable Thai dining, offering a diverse menu crafted by genuine Thai chefs that is designed for everyday enjoyment. With regular new dishes to keep the experience fresh, the brand has expanded into concepts like halal-certified Thai Makan, signature Boat by Thai Dynasty, and convenient Bento boxes from Paddy Fields, all reflecting the true spirit of Thai cooking. From 21 - 31 August, support Nasi Lemak Ayam Taliwang, Thai Dynasty and other local homegrown brands and enjoy 20% off (minimum spend applies). pandapro subscribers get an additional 5% off, check the foodpanda app for full details! • IRVINS - Snack Game Changer What began in 2009 as a modest seafood restaurant in Singapore specialising in salted egg crab evolved into a flavour revolution when the founder of IRVINS experimented with his signature sauce on chips and fish skin. Now a global snack sensation which has expanded to overseas markets, with products available in over 20 countries – including the U.S., Canada, Japan and beyond, IRVINS is a true homegrown success story. • Yeo's - Pioneer of Local Refreshments Founded in 1900 as a humble soy sauce workshop in Fujian, Yeo Hiap Seng (Yeo's) moved its heart to Singapore in the 1930s and quickly became part of our daily lives - from tinned chicken curry and soy milk, to the iconic packaged drinks we know today. Yeo's embraces its cultural roots with offerings like pandan-flavoured drinks and Lunar New Year gift packs that continue to resonate with local tastes. With unmistakable classics like Yeo's chrysanthemum tea, Yeo's is a staple of homegrown ingenuity, rooted in tradition, yet always quenching the next generation's thirst. • Tiger Beer - Singa-pour Superstar From its first pour in 1932 to becoming a global icon, Tiger Beer is Singapore's most iconic brew and a shining example of the nation's heritage. Capturing the roaring spirit of Singapore, from everyday moments to the biggest celebrations, it is the beer of choice for many Singaporeans, raising glasses to every win, big or small. More than just a drink, it's a proud symbol of homegrown excellence - truly a Singa-pour sensation. Stay stocked up on these bestselling local brands with 30% off selected items on pandamart, Cold Storage and Giant on foodpanda from 21 July to 31 August. Plus, don't miss this exclusive on-ground deal: from 8 to 24 August, spend $30 at any physical Giant or Cold Storage store to redeem a $6 voucher for your first three online Giant or Cold Storage purchases on foodpanda. To redeem, simply present your receipt at the customer service desk in-store. Minimum spend and other T&Cs apply; check in-store for full details Explore Local Heroes Hall of Fame What: Celebrate Singapore's F&B icons at foodpanda's Local Foodie Heroes Hall of Fame When: 21 July to 31 August – Enjoy 30% off selected eats from restaurants (min. spend applies) and 30% off best grocery picks on pandamart, Giant and Cold Storage, including items from participating brands like Yeo's and Tiger Beer for all foodpanda users. 21 July to 31 August – pandapro subscribers enjoy an extra 5% off on selected restaurant deals, on top of existing offers. Other T&Cs apply. Where: 10 Hall of Fame Honourees, participating F&B outlets islandwide and on the foodpanda app – explore the full lineup of promotions in Annex A. Celebrate SG60 with us—join the feast, honour our foodie heroes, and discover the flavours that make Singapore truly special! Annex A: Join Us in Celebrating Singapore's F&B Icons at foodpanda's Local Heroes Hall of Fame Celebrate Singapore's F&B icons at foodpanda's Local Heroes Hall of Fame For pandapro subscribers 21 July - 31 August pandapro subscribers enjoy an extra 5% off on selected restaurant deals, on top of existing offers. Other T&Cs apply. Limited-Time Offer items available on foodpanda Burger King 15 Jul - 8 Sep 2025 Rendang Bundle for 1 - $19.50 (U.P: $27.80) • 1x Rendang Burger • 1x O Ring Medium • 1x Riceberry Pie • 1x 4pc Nuggets • 1x Small Sjora Rendang Bundle for 2 - $38.90 (U.P: $50.10) • 1x Rendang Burger • 1x Mushroom Swiss Double or Tendergrill • 1x Large O Ring • 1x 6pc Cheesy Herb Bite • 1x 5pc Cemepdak Mochi Bites • 2x Small Sjora Pastamania 1 August - 14 September 2025 Limited-time offers: • Chilli Soft Shell Crab Pasta • Black Pepper Soft Shell Crab Pasta • Kaya Banana Pizza • Pink Guava Sour Plum Soda • Shiok Solo Set (1 Pax) • Makan Kakis Set (2 Pax) Exclusive on-ground deal for groceries Cold Storage, Giant stores islandwide 8 August - 24 August Spend $30 at any physical Giant or Cold Storage store to redeem a $6 voucher for your first three online Giant or Cold Storage purchases on foodpanda. To redeem, simply present your receipt at the customer service desk in-store. Minimum spend and other T&Cs apply; check in-store for full details. Hashtag: #foodpanda #f&b #retail The issuer is solely responsible for the content of this announcement. foodpanda Singapore foodpanda is a leading on-demand delivery platform in Asia dedicated to bringing consumers a wide range of food, groceries and more, quickly and conveniently. Powered by technology and operational excellence, foodpanda is spearheading the growth of quick-commerce (q-commerce) across the region with its network of retail partners, as well as pandamart cloud stores to provide more on-demand options beyond the millions of food delivery options. foodpanda operates across 10 markets in Asia Pacific - Singapore, Hong Kong, Malaysia, Pakistan, Taiwan, Philippines, Bangladesh, Laos, Cambodia and Myanmar. foodpanda is a subsidiary of Delivery Hero, a global leader of the food delivery industry. For more information, visit foodpanda Singapore
Independent Singapore
3 days ago
- Health
- Independent Singapore
'Why isn't Singapore getting fat like the West—what's the secret sauce?'
SINGAPORE: When one Reddit user asked, 'Why is Singapore not as fat as the West? What can America and Canada learn from Singapore about obesity?'—it triggered an animated conversation between netizens bursting with cultural perceptions, personal narratives, and some tough realities. The ensuing discussion depicted a nuanced picture of why Singapore continues to have relatively lower obesity rates, even as it is confronted with its mounting health challenges. A tale of two food cultures One of the most recurring comparisons was food—and not just what's consumed but also how food is served, priced, and perceived. A commenter who had resided in both Singapore and the U.S. cited sharp differences: 'In the US, food is way too sugary. Portion size is huge; people drive a lot and don't walk as much. Being fat is normalised. Groceries for healthy food are extremely expensive. US$1.50 for ONE apple, US$5 for ONE peach?! C'mon.' The user compared this with Singapore, where food helpings are often a third of what's being served in the U.S. and where basic foodstuffs are inexpensive for most: 'In SG, a lot of people cook at home. The government ensures staple foods remain affordable. Even unhealthy food, like McDonald's, is taxed to discourage overconsumption.' Government intervention isn't unintentional. Singapore's food pricing guidelines are meant to promote national health, guaranteeing that better options remain available and affordable while less nourishing fast food gets pushed into a luxury category via high prices. The subtle role of social pressure Another aspect of the conversation is culture, and not in ways expected. 'They do not have Chinese New Year where aunties publicly fat shame you annually to keep you in check,' one user jested. While fat-shaming is contentious in the West, in Singapore, straight and blunt remarks about someone's weight are usually said without using diplomatic language. Although not always helpful, it does mirror a societal mentality where obesity is not standardised or disregarded. While social pressure alone isn't an approach for public health, it expresses how cultural expectations can mould personal behaviours. Fit by design Singapore doesn't leave fitness up to luck, either. One user mentioned how physical activity is integrated into the national routine, beginning from a young age: See also The Fight Against Sugar 'From 10 to 18, everyone has to pass an annual fitness test. There's a national habit of exercise that sticks with people.' That propensity toward civic fitness doesn't end in youth. Singapore has financed several healthy ageing programmes. Seniors get rebates for fitness-related activities and are even offered enticements like grocery coupons for hitting daily step goals. Add to that the obligatory military service for young men, and a robust public crusade against diabetes and heart disease, and it's clear — Singapore views health as a national priority. Still, not every Redditor pictured Singapore as a Shangri-La. One netizen comment rang out: 'Singapore is pretty fat compared to other Asian countries. The obesity rate has been steadily increasing.' Undeniably, Singapore's Ministry of Health has documented growing obesity and associated conditions like diabetes, instigating the country's hands-on strategies. While not all of Singapore's approaches would render gracefully to Western cultures, particularly the blunt social feedback, there's no denying the effect of shrewd policy, cultural uniformity, and national pledge to well-being.
National Post
6 days ago
- Entertainment
- National Post
Cook This: 3 recipes from Sour Cherries and Sunflowers, including a refreshing cold borscht
Article content In the TV studio, she had learned about many other food cultures. Travelling with her mother, Elena, in 2017, Zolotarev saw the cuisines of her heritage in a new light. She knew she had a story to tell. Article content Zolotarev was born in Baranavichy, western Belarus, to a Ukrainian dad and a Belarusian mom. In 1994, her family left her father's home in Kharkiv, Ukraine, after living with her paternal grandparents for five years. Whenever she returns, she typically visits both countries. Article content 'I remember being on the bus (from Ukraine to Belarus), and it was this really intense feeling and sensation. And I just felt like, 'I have to share more about this food culture,' whatever that might mean at that point. I didn't really know exactly. And then I also kind of felt like, 'OK, I want to write a book. Maybe I do have something to write about.'' Article content Zolotarev spent several years laying the groundwork for Sour Cherries and Sunflowers, talking with family, including her babushka Liana, who left Ukraine to join them in Sydney, and her late babushka Lida in Baranavichy. It was a valuable learning period. Though Zolotarev had grown up steeped in the food culture, she didn't know its intricacies. Article content 'It all came with this incredible deep knowledge and understanding and a connection for food and culture and so much meaning,' says Zolotarev. 'It was a very step-by-step, slow, intuitive process. So, every year, there was sort of a different stage and chapter, and I went back and forth trying to understand how to bring this book together. Because it was all new to me, and on the side, I was also working in food. It was all just very new territory, new waters that I was trying to get through and understand.' Article content She discovered the hows and whys of the dishes and learned more about her own history through interviews with family, friends and other members of the community. Zolotarev says that interviewing her family was especially rewarding. As they recounted stories, past experiences and people dear to them came to life. Article content As with the Russian invasion of Ukraine, circumstances can change quickly. 'So, it's up to us people to capture (traditions) in some way or another, whether it's writing, recording, documenting visually or somehow. Those things are important for our identity and our connection. And I think one of the things is when people do move away, far from their original home because of conflict, there's this trauma that's either hidden away and locked up, or it's alive and continues. And every family deals with it differently, of course, but it's there, and I think it's important to express it or process it in some way or another.' Article content Spending time with talented cooks in Belarus, Ukraine and the diaspora made her realize how much she still had to learn. '(The) research for the book has been one of the most special processes for me. I was just thinking last week how it's actually kind of sad that it's over,' says Zolotarev, laughing. 'The journey meant so much to me, and I'm going to treasure it.' Article content Article content 5 medium-large beets (stems and leaves removed, but keep the skin and the natural ends for flavour and colour), washed well 1 tsp apple cider vinegar 4 eggs 2 cucumbers Small bunch of dill A few stems of spring onions (scallions) Lemon wedges, for squeezing Sour cream, to serve Article content Step 1 Article content Put the beets in a large saucepan and cover with enough water to cover the beets and fill the pan three-quarters full, about 2.5 litres. Add the vinegar, cover with a lid and bring to the boil, then reduce the heat and simmer for 1 hour or until the beets are cooked through. (Check by piercing one with a fork or skewer: it should easily pass through to the centre.)
Condé Nast Traveler
7 days ago
- Entertainment
- Condé Nast Traveler
Where the Chefs Eat: Nuno Mendes's favourite restaurants in Lisbon
Welcome to Where the Chefs Eat a column in which chefs share their go-to restaurants in their favorite cities. The Lisbon that Nuno Mendes grew up in during the 1980s was nothing like the city we know and love today. The City of Light was 'a very tough city,' Mendes says. 'Back then, there was no sense of national pride.' Mendes then traveled the world, exploring different ingredients and innovative global cooking techniques under the likes of Wolfgang Puck and Rocco di Spirito, before settling in East London where he has now lived for 20 years. While Hackney is home, the Lisbon that Mendes knows and loves today is thriving—so, he finally decided to open a restaurant there. Following the success of his highly acclaimed London restaurants Lisboeta, The Loft Project, Bacchus, and Viajante, Santa Joana opened in Lisbon last October to rave reviews, allowing him to split his time between London and his childhood home. 'It's a stunning, one-of-a-kind space,' Mendes says about Santa Joana. 'It's in an old convent with beautiful high ceilings, the kind of space you don't really find, so this is a dream come true for me. And what's critical is you can really feel the heartbeat of the city in that restaurant." He acknowledges that he's in good company cooking in the city, given the incredible chefs in Lisbon today: "The food culture is now much broader than it was when I was younger. The food we're cooking is traditional yet also reflects the current and contemporary aspects of Lisbon's culinary culture.' Part of the energy in kitchens and restaurants comes from the people in the city itself, he says. 'Lisbon is now a city full of vibrant, excited people, a lot of young people, a lot of Portuguese people who have traveled the world and then come back home again. And I love that I can use products, 99 per cent of which have come from only 300 meters away.' So, we asked Mendes to share his favorite restaurants in Lisbon—where he goes the minute he touches down in the city. 'I wanted to highlight the places that are my personal favorites, that have such an amazing atmosphere. [Where] you really feel like you're being welcomed into somebody's home.' And when you walk in, you'll know where you are: "Every single one of my recommendations could only exist in Lisbon.' Prado Tv. das Pedras Negras 2 (Baixa) 'The menu changes regularly at Prado, one of my favorite restaurants. The team works with a lot of excellent small producers, and there is a fantastic wine list. It's hyper-seasonal, but it's perfectly inspired by Portuguese products and by classic Portuguese cooking. It's a very different restaurant to St John in London, but it's got a similar approach and ethos of using the entire fish from nose to tail; not wasting anything. The people who visit Prado seek it out, so the clientele seems alive and on board with what they're doing. There's also a great little wine bar. The food is incredible in there if you want something quick and light.'
SBS Australia
12-07-2025
- Entertainment
- SBS Australia
Dai barbecue ai banh mi: lo slang culinario australiano
Per saperne di più: Transcript Howie: Have you ever been invited to an Aussie party and been told to 'bring a plate'? If that sounds strange, you're not alone. Aussie English can be weird — but there's always a reason behind it. So why do Aussies talk about eating the way they do? And how did all these unique food phrases become part of everyday life? Let's find out. Sharing food, sharing culture Food is a beautiful, shared experience. Australia's diverse population has brought meals and food traditions from many cultures. Because of this, you'll hear lots of eating-related words that have evolved from different places. Sharing food is a big part of Aussie culture and mateship. Since the early 20th century, Australians have used the phrase 'bring a plate' — not because they're out of crockery, but because they're asking you to bring food to share. It doesn't have to be a literal plate. It could be a bowl of dessert, a salad, drinks — anything, really. The story behind 'bring a plate' The phrase goes back to community fundraisers and club events in the early 1900s. Instead of buying a ticket, guests were asked to bring a plate of food — often cake. By the 1920s, that became simply: 'bring a plate.' So if you're invited to a barbie, make sure to put some tucker on your plate. Barbie = barbecue Tucker = food (any kind) Snags, sausages, and democracy The snag (sausage) is the hero of many Aussie barbecues. It's also the centrepiece of election fundraisers — where it becomes a 'democracy sausage.' Australians love word shortenings. Research shows that around 4% of Australian English words are shortened forms. Why? Because shortening words feels informal and friendly — and that's how Aussies like to talk. Goon and boxie: the language of wine It may come from 'flagon' (a big bottle of wine), or from 'goom,' another word for alcohol. Either way, it now refers to boxed wine — which Aussies also call: Boxie Box monster Cardy chardy Goon bag Goon sack We get creative with food, and even more creative with names for it. Food, language, and culture Food has always been tied to identity, class, and culture. Australia's earliest settlers and convicts were curious about Indigenous food — later called bush tucker. In 1864, Edward Abbott published the first Australian cookbook, featuring recipes for emu, kangaroo, and other native ingredients. Over time, traditional foods gave way to British and American dishes — even within many Indigenous communities. But after World War II, Australians began to embrace multicultural food more openly. Even when Aussies were hesitant to use other languages, they still used original names for many dishes: Nasi goreng, chop suey, goulash, and more. Kangaroo, macadamia, and Indigenous words Australia's most iconic animal — the kangaroo — gets its name from the Guugu Yimidhirr language. But not all Indigenous words survived colonisation. The macadamia nut, for instance, was named after chemist John Macadam, even though Indigenous names like 'gumburra' and 'kindal kindal' were already in use. Today, we're embracing more migrant and Indigenous words than ever. Borrowing, shortening, and debating Aussies often shorten borrowed food terms too: Spaghetti bolognese becomes spag bol Chicken parmigiana becomes… parma or parmi — depending on where you are Warning: Saying the 'wrong' version could spark a pub debate! Food can be fun — but it can also be political. Australians feel strongly about what we eat and what we call it. From HSP to dim sims Terms like 'kebab' and 'halal snack pack' (HSP) have become part of the Aussie food experience. In fact, in 2016, halal snack pack won the People's Choice Award in the Macquarie Dictionary's Word of the Year. This love of food reflects how we welcome new people, cultures, and ideas — by sharing meals and language. We say 'bring a plate' not just to make parties easier to host — but to try everyone's favourite dish. Food as a shared experience From bush tucker to democracy sausages, and from goon bags to goulash, Aussie English is full of flavour. It's shaped by what we eat, how we live, and who we welcome to the table. And like every good meal — it's meant to be shared. Weird and Wonderful Aussie English Credits Video production company: New Mac Video Agency
