Our Story
We are
collectors, conveyors, and creators
of Singapore's food memories
How it began
Our co-founders Emily and Min met as fellow authors of heritage food books, hoping to do more than sit back and wait for book lovers to pick up their books and cook from them. Driven by equal parts love for heritage food in Singapore and a fear of losing heritage food practices to time, they decided to work together to create a more proactive approach to preserving Singapore's food history.
What started as a dream of opening a little test kitchen for hands-on heritage workshops and dining experiences grew into one of a gallery of antique cooking tools, vintage cookbook, and a communal space for food lovers (basically everyone) to share their memories. The idea of a food museum came about in March 2024, and our non-profit, Little Stories, was officially registered in August the same year.
what we do
We offer heritage food education, and our mission is to preserve the past, nurture the present, and inspire the future of Singapore's food.
What this means is that we look into everything to do with food in Singapore : from preserving the tools and recipes our grandmothers used, to passing down their skills and knowledge to the current generation, and looking at the sustainability of our heritage foods and food industry as a whole -- we're interested in it all. To dive into the numerous topics to do with Singapore's food, we're constantly doing research, testing recipes, and designing experiences to reach a range of age groups.
We run a cooking studio and exhibition space in the heart of Joo Chiat, near Geylang Serai, surrounded by businesses with a long history in the neighbourhood. Apart from hosting workshops and events in our space, we also operate as a mobile museum, bringing our artefacts, library, workshops and programmes to other partner locations. If you'd like to host us or engage us for workshops and other programmes, drop us a message!
Meet the Team
Co-founder
Emily yeo
Emily Yeo stands at the forefront of culinary edutainment in Singapore. She pioneered the wave of culinary programmes among children locally since 2013, and continues to grow and evolve The Little Things. Using the universal language of food, Emily believes in educating children and families - about our heritage and beyond. Emily is the author of ‘The Little Book of Singapore Food Illustrated’.
Co-founder
Yeo Min
Yeo Min is a pastry chef and author of ‘Chinese Pastry School’, an introductory resource covering the basics of Chinese pastry-making, including its history, key techniques, and food science. Previously a social worker in the field of adult protective work, Yeo Min has a deep interest in the potential of heritage food in therapeutic work with seniors.