Vasunthara Ramasamy: "There are so many styles of chicken curry; there is even a white chicken curry. If Clarissa cooked that, people would say that that is not a Singaporean chicken curry. So what is Singaporean chicken curry? Do we have one? The consensus is that we can never have a national dish because it is very hard to represent Singapore. But why seek for singularity when you are so diverse? Why do we seek such homogenous experiences with Indian food?"

Vasunthara Ramasamy, Culinary Teacher and Masterchef Singapore Season 2 Contestant, shares about feeling pride as a Singaporean Indian, plus: *No-grind thosai* *How we can bring Indian home dishes to the masses* *Singaporean Indian food as a diasporic cuisine* *How Singaporean history impacted Indian food in Singapore* *Sardine curry* *Caste and Indian food culture* *Sense of inferiority that Singaporean Indians feel towards their food* *How the palate of Singaporean Indians differ from Indians in India* *Fish head curry* *Caste in Singapore* *Homogenization of Indian food in Singapore and Malaysia* *The rise of curry powder* *The case for making your own curry powder and spice blends* *Grinding your own turmeric powder and asafoetida* *Preconceived idea that Indian cuisine is not on par with European cuisine* *The need for more champions of Indian food* *Singaporean chicken curry saga* *Fear of failure as Singaporeans* *Home-cooking* *Her Masterchef journey*

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Preston Wong: "The goal should always be to make the message of sustainability and reducing food wastage as mainstream as possible. What point is there if it is just within that echo chamber of eco-conscious people? For us, we can break that barrier because price is not a big issue unlike other sustainable merchandise that may face challenges of accessibility due to price point issues. I would think that surplus food is a good bridge and show people that things can be affordable, and yet can be good stuff if you look beyond the exterior and short-dated condition of the item."

Preston Wong, CEO and lead innovator at Treatsure, shares about how his business tackles the problem of food waste, plus: *Reducing wastage from buffet lines* *The difficulties that buffet restaurants and hotels face in estimating the amount of food to prepare* *Grocery wastage* *Collaborations between partners and artisans to convert waste to new products* *Building a community* *The importance of education* *What keeps him going* *Using technology to reducing waste* *Why develop an app*

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Evelyn Yap: “Singapore is not an agricultural country. That limits the kind of produce we get, but also, we don’t know what is out there because our habits have changed to shopping at supermarkets, as opposed to wet markets, which stock more diverse produce.”

Evelyn Yap, chef & founder of Happivore, shares about her journey as a chef supporting farmers, plus: *How Rustic Canyon shaped the way she cooked* *Supporting farmers in Thailand* *How her experience in Thailand has impacted her as a cook* *Exposure to regional produce* *Favourite Asian vegetables* *Mental health* *How her Singaporean roots influenced her* *Fusion food* *Tips for making vegetables delicious* *Framework for learning how to use a new vegetable*

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