We love our food but do we really know where our favourite dishes come from? Or how our forefathers – or foremothers, most likely – sourced and prepared them? Emily Yeo and Yeo Min want Singaporeans to learn these facts and more from their Museum of Food.
The two friends got to know each other as they shared a publisher. Emily Yeo is the author of The Little Book Of Singapore Food Illustrated cookbook, while Yeo Min wrote Chinese Pastry School, which features key techniques and recipes.
Both women, who were hosting cooking workshops separately, got together to collaborate on heritage recipes. The response was so encouraging that they set up Museum of Food as a non-profit in 2024.
But they didn’t just want to teach others how to cook. They wanted to plug the gap in Singaporeans’ culinary heritage.
