Singaporean food writers bond via common ground1 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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