Pasar to Table: the Plant-based Malay Kitchen
Sat, 30 May
|Museum of Food
Join us for a deep dive into plant-based ingredients used in traditional Malay cooking with a specially curated menu, chef’s demo, and communal cook-along!
Time & Location
30 May 2026, 12:00 pm – 2:00 pm
Museum of Food, 102 Joo Chiat Rd, Singapore 427396, #02-01
About the event
Earlier this year we had gongxi raya – where Lunar New Year and Hari Raya Puasa celebrations crossed over, and Singaporean communities (and our neighbours in Malaysia!) saw the opportunity to double down on celebrations.
(We love a good raya lion dance.)
This month, Hari Raya Haji and Vesak Day are just four days apart. So naturally the most Singaporean thing to do is... to find the common denominator and hold a cross-cultural celebration!
Following the thread of finding a common denominator between the two festivals, we took this as an invitation to explore traditional plant-based ingredients used in the Malay kitchen, an underrepresented part of Malay cuisine beyond the home setting.
A session shaped by shared values of community, compassion, and food.
We will learn to cook with local vegetables, fruits, flowers, herbs and spices, and learn traditional techniques of layering and adding flavour using only plant-based ingredients.