January 22, 2021

KITAAB

Connecting Asian writers with global readers

Singaporean food writers bond via common ground

1 min read

Singaporean chef, food consultant and entrepreneur Aziza Ali who is widely credited for introducing fine Malay dining to the Singaporean public, was practically born in a kitchen.

“I learned about food since I was 4 years old,” she said. “My mother basically told me that if I want to be a lady, I need to learn how to cook, how to clean, how to do flower arrangements — and so I learned everything from scratch.”

Aziza’s mother actually didn’t learn how to cook herself until she got married at the age of 15, yet she believed that a woman should know her way around in the kitchen at some point in their lives — sooner rather than later.

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