Eat by Ear

Eat by Ear is the world's first docu-dramedy podcast about food in Singapore. Each episode blends hawker-chefs’ secrets and stories, in their own voices, with a tender narrative stream of culinary consciousness. This sonic feast serves up the roaring stir-fry flame, the hissing steam, the bubbling broth interwoven with the stacking of melamine plates, the clinking of coffee spoons, and the delightful rojak of everyday languages. It’s the Singapore you think you know but have never heard. If food is your love language, Eat by Ear is your poetry. If you like the Japanese food shows The Solitary Gourmet and Midnight Diner or Stephen Chow’s God of Cookery, you have found your next must-listen. Binge or savour, but heed our warning: do not consume on an empty stomach! This podcast is a love letter to Singapore from award-winning writer-director-producer Woo Yen Yen, whose work has been featured on Netflix, HBO, and the BBC, and international award-winning sound designer Lim Tingli, whose works have screened at Cannes, Venice, Berlin and Sundance. Host-Writer-Producer: Woo Yen Yen Sound designer: Lim Tingli Co-producer: Terence Lau Designer and photographer: Timothy Wee Choral composer and singer: Yakuza Baby Production and research assistant: Chua Chia Hui Studio sound engineer: Steven Cheong Theme Music Composer: Joe Ng Copywriter: Anisha Ralhan Web builder: Amanda Chan Advisors: KF Seetoh and Patrick Cox Special thanks to LASALLE College of the Arts, University of the Arts Singapore for their support in the production of season one.

Wat Tan Hor: Made With Heart And Chef's Tears

Chef Hoy Yong rose from washing dishes to mastering them. Trained by Singapore’s culinary maestro and Red Star Restaurant co-founder, Masterchef Tham Yew Kai, Chef Hoy Yong’s appetite for innovation has earned him a devout following of his Cantonese dishes at his tze char stall in Clementi. In this ...

A Pilot's Journey To The Perfect Bowl Of Kway Chap

Aspiring pilot Jason Koh Boon Tow’s flight path was re-routed to a 15 sqm stall at the Serangoon Garden Market, Singapore, where he’s been meticulously simmering spiced soy-based broth to prepare insanely delicious bowls of Kway Chap, every day, for the past twenty over years. Join Chef Jason and yo...

Ssshhh, The Sambal In This Nasi Lemak Is A Top Secret

Every family has secrets. Chef Halipah’s family is no different. Fiercely protective of their heirloom sambal recipe, this family—of chefs—knows how to tantalise Singapore’s taste buds with authentic Malay dishes like Nasi Lemak, Lontong, Mee Soto and more. Afterall, they’ve consistently drawn long ...