SINGAPORE — What better way to kick off a year celebrating a nation’s feted growth than an evening about its unique and rich food culture? The National Museum of Singapore will be holding a talk titled Preserving Singapore’s Food Heritage In The 21st Century on Jan 31 as part of its A Lighter Side of History programme. Speakers from the Slow Food Singapore group will take visitors through the past and present of Singapore’s food heritage. The event will also include a lo hei (prosperity toss) demonstration by one of the dish’s creators, Master Chef Hooi Kok Wai of the famed Dragon Phoenix Restaurant.

Daniel Chia, Slow Food Singapore’s president, and Chris Tan, noted food writer and committee member, will be covering the history and geography of Singapore’s food heritage, with a focus on topics such as “the breakfast kueh situation”, the rising costs of running food businesses, changes in taste and aspirations and what we can do to preserve and promote our food heritage.

Chia also said Slow Food Singapore is working with the Singapore Tourism Board on a proposal to run a fringe event, dubbed Kueh Appreciation Day, for this year’s Singapore Food Festival in July. “We would like to run this with an educational slant, but details are not firm yet.”

He explained that such events are more important than ever as the current generation of traditional food producers are either transitioning to the next generation or disappearing. “The older generation of people who cooked and consumed traditional food are dying off. For younger consumers, many types of traditional food and dishes are no longer eaten on a regular basis. (They) have become just memories,” he said, pointing out that the taste, meaning and cultural context of dishes such as “overnight porridge kueh” are on the verge of being lost forever. It is not just uncommon dishes made by minority dialect or ethnic groups that are in danger. Once traditionally prepared at home, food and ingredients such as chilli sauce, pickles and spice pastes are now more often bought ready-made. These, Chia added, include homemade versions of celebratory food such as pineapple tarts, mooncakes, pen cai, yusheng and sugee cake.

There will be also activities aimed at enticing the public to spend the evening at the museum, said a spokesperson. “We are working with Kueh Kakis to run a pop-up market called Lepak.” Aside from the screening of the French surrealist classic The Discreet Charm Of The Bourgeoisie, there will be 12 local vendors such as digital farmers’ market Batch, and food from Park Bench Deli, Bird and Pig Out. There’s even an outdoor craft-spirits bar by Secret Mermaid to help make the idea of chilling out at the museum that much more sumptuous. Don Mendoza

Both events will be held on Jan 31, with the talk from 4pm to 5.30pm. Admission to both events is free. Registration for the talk is required. Email nhb_nm_lectures [at] nhb.gov.sg with your name and contact details.