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.
“I was trained at a very young age,” Aziza explained, “and so I have become very responsible.”
Earlier this year, she launched her food memoir “Sambal Days, Kampong Cuisine,” and last week she was invited to the Singapore Writers Festival together with Sharon Wee and Audra Ang, where the three of them were the speakers for the panel discussion “Spicy Tales and Sweet Endings.”