O.P.E.N. Kitchens

By Noorlinah Mohamed, Singapore Home Cooks and You!
Creation

11 - 30 July
Tue, Thu, Fri: 6:30pm
Sat: 10:30am, 6:30pm
Sun: 10:30am, 5pm

Various Locations

3h

Free Admission (Limited to O.P.E.N. Pass Holders only)

One kitchen per O.P.E.N. Pass.

Registration is required as there is limited capacity.

To purchase tickets for O.P.E.N. Kitchens, write to register@artshouse.sg


Inspired by the philosophy of Lebanese culinary activist Kamal Mouzawak’s Make Food Not War, O.P.E.N. Kitchens harnesses the power of food to bring people together. To do this, it focuses not only on the conviviality of eating together, but also cooking together, with its accompanying camaraderie and sympatico.

Collaboratively created by Noorlinah Mohamed, O.P.E.N. Kitchens is a participatory encounter where the audience is invited to cook with the host. A delightful spectrum of home cooks, with stories as delectable as their dishes, will host.

Tucked and folded into each recipe are delightful nuggets waiting to be discovered and enjoyed – a secret technique, a sprinkle of family history or a slice of everyday wisdom. At the heart of it all, these kitchen encounters reveal that no matter the invisible borders and how different we think we are, there is always something between us that we can savour.

O.P.E.N. Kitchens offers stories, shared moments and an affection for food that is central to our identities as Singaporeans. Much of what we do every day include dining out, eating together and enjoying the conversations that take place over the meal.

O.P.E.N. Kitchens is enchantment, warmed by a sense of unity, seasoned with memory, salted with tears, spiced with laughter and garnished with love – a dish occupying pride of place on our communal tables, the pièce de resistance. Come enjoy the tales which will proliferate, make new friends and find your next makan kaki as you forge links among fellow foodies.

Commissioned by Singapore International Festival of Arts (SIFA).

Week One (11 Jul - 16 Jul)
  • Restu

    Inheriting tastes

    Restu Kusumaningrum
    11 Jul, 6.30pm
    Location: Mount Pleasant, Thomson

    Menu: Telur Pedas with Sayur Tumis Paku, Nasi Madura, Ayam Suwir and Soup Dingin Kelapa Muda
    *Halal

    Imagine island hopping across Indonesia, sampling the different flavours of the archipelago. Start the evening with Soup Dingin Kelapa Muda (Young Coconut Soup), an appetiser favoured in Indonesia. Then spice up the evening with Telur Pedas (Boiled eggs cooked in chilli) with Sayur Tumis Paku (Fried Vegetable Fern). Next, we travel to East Java with Nasi Madura, a rice dish mixed with onions, squid and squid ink, and eaten together with the eggs and fried fern in one big plate. Finally, we go to Bali, a place close to my heart. Here I prepare Ayam Suwir (fried chicken in chilli). Come island hop with me with your taste buds.

  • Sylvia

    Mighty is the humble herb

    Sylvia Tan
    13 Jul, 6.30pm
    Location: Lorong 24A Geylang Road

    Menu: Nasi Ulam with 5 different herbs and Sambal Belacan

    Nasi Ulam: rice, herbs and sambal. My mother used to make me shred the herbs into hair-like strips. But now no need… just don't tell my grandmother!

  • Nabila Talib And Abu Talib

    The Bamia from Siglap

    Nabila Talib and Abu Talib
    14 Jul, 6.30pm
    Location: Lorong 24A Geylang Road

    Menu: Bamia (a Middle Eastern, Egyptian and Sudanese stew) and date scones
    *Halal

    Apart from her love for the arts and interior design, Nabila is also an avid lover of all things cats and scones. She considers herself to be an expert sconnoisseur. For her O.P.E.N. Kitchens session, she’ll be collaborating with her Abah as he prepares his special Bamia, a middle-eastern lamb stew which he learnt from his mother back in the kampung days at Siglap. Following this middle-eastern theme, Nabila will then be baking date scones with date syrup! 

  • Amrita and Lkhvinder

    Keep practising till it gets better

    Amrita Dhillon and Lkhvinder
    15 Jul, 10.30am
    Location: Joo Seng Road, Aljunied

    Menu: Chapati, Chicken Masala with salad on the side and Masala chai/ tea with chai cupcakes

    My Nani subtly hinted that I should learn cooking. She feels that every girl should know how to cook. She always says that your in-laws will laugh when you make odd shaped chapatis - a staple in Punjabi meals. So come join me and my mother as we attempt to make that perfect round chapatis and well-spiced chicken masala for my future in-laws.

  • Terry Wong

    Hands-on cooking, hands-on eating

    Terry Wong
    15 July, 6.30pm
    Location: St. Andrew's Cathedral (The Cathedral Cafe)

    Menu: White rice with Sambal Udang with Fresh Vegetables, Ikan Sumbat and Tahu Goreng with Kecap Manis 

    Terry aka The Food Canon has fond memories of the kind of dishes that made him drop everything and go all hands. His mother’s favourite dishes like Sambal Prawns, Ikan Sumbat and Assam Fish accompanied by petis udang is best enjoyed the primal way. These recipes are published in his first cookbook, Mum's Classic Revived. He will share tips on how to cook them well.

    Go all hands if you must, but there is culture and etiquette behind it. Raelene Tan, an Australian etiquette consultant and food and travel writer, who calls Singapore home, will join in to enlighten us on how this can be done with appreciation of local culture and customs. "Fingers only, if you please." Raelene has authored books on etiquette in Malay, Indian and Chinese culture.

    Website: www.foodcanon.com

  • Rose Sivam

    My mother's gift

    Rose Sivam and Chris Choo
    16 Jul, 10.30am
    Location: Serangoon North
    This home has a dog

    Menu: Chicken Paratel and Vegetarian Keema with 3 flavours of Chutney (Rumba Banana, Tango Mango and Pop Pineapple), organic hand-made buns, white rice and Pulut Hitam for dessert with Masala tea

    When my sister and I were little, we often imagined the dishes my mother would prepare, half wishing for that special dish we both loved. Her Chicken Paratel was our favourite. It’s everyone's favourite. With her passing, I'm fortunate that my husband Chris, has picked up the recipe. When he first tried making the dish, he said he felt like my mom was giving her blessing and inspiring him in the kitchen. So this dish and other favourites are my mother’s gift to us. It is part of her legacy and we would like to share it with our guests.

    Facebook: Relish.sg
    Website: www.relish.sg

  • Amy Tashiana

    Masak apa? Masak Mystyle (What's cooking? It's Mystyle)

    Amy Tashiana
    16 Jul, 5pm
    Location: Lorong 24A Geylang Road

    Menu: Lemak Daun Turi, Rendang Ayam Melayu and Udang Masak Cabai

    Let's take a walk down memory lane to an era of traditional kampong foods: firstly, Lemak Daun Turi with Turi leafs (Sesbania Grandiflora) in coconut gravy, an uncommonly used ingredient with the onset of urbanisation these days; Rendang Ayam Melayu, prepared specially without Rempah (dry spices and certain types of curry powders); and last but not least Udang Masak Cabai, a Malay dish with prawn stir fried in chili powder and curry leafs.

     

Week Two (18 Jul - 23 Jul)
  • Tanya Krashenninkova

    Remembering St. Petersburg

    Tanya Krasheninnikova
    18 Jul, 6.30pm
    Location: Lorong 24A Geylang Road

    Menu: Borsch (beetroot soup with beef), Russian crab stick salad and something for a sweet tooth

    Potatoes, potatoes, potatoes... From my grandfather, who was an agricultural professor, to my father to me. The love of food was instilled in me. In our family, food was the glue that bound us together and even today when we are all living thousands of miles apart, we stay close by sharing recipes and cooking traditional Russian dishes during festivities. Today I'd like to share with you some of our family's recipes that are simple dishes but to me rich in memories.

  • Dylan Soh Grandma

    A family that cooks together stays together

    Dylan and Mummy Soh
    20 Jul, 6.30pm
    Location: Lorong J Telok Kurau, Joo Chiat

    Menu: Blue pea flower bee hoon, chicken curry and fried fish with Kedongdong pesto 

    Meet a grandmother-grandson cooking duo with their garden thriving with greens and their home overflowing with love. Let’s cook, share, forge new friendships and learn what it means to build an ecosystem around kindred spirits - a vision spearheaded by a family whose passion lies in defining what a 21st century kampung could be.

     

     

  • Joshua Tang

    The young chef

    Joshua Tang
    21 Jul, 6.30pm
    Location: Lorong 24A Geylang Road

    Menu: Pork loin, crackling, truffled cabbage and an apple sauce; Mushroom "risotto" with a parmesan crisp; and a surprise third dish

    The two most important people in my life who have also played a huge part in my food journey - my grandfather and father. These two men showed me what love and support can do to nurture a child’s dream. At 13, I was given my first set of knives and the rest they say is history. The first two dishes I will cook symbolises each of these two men and the third, the surprise dish, reflects my own journey, the future.

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    The Filipino connection

    Mari Balagtas
    22 Jul, 10.30am
    Location: Lorong 24A Geylang Road

    Menu: Goto (Filipino beef congee) and Ginataan Halo-Halo 

    When I was young, Goto was the supper dish that my siblings and I would sneak out of the house for without my parents knowing. Little did I know, decades later my children would be doing the same - heading out late at night with their cousins just to sample this Goto dish. It has become a funny coincidence that turned into a family tradition and I hope to relive these nostalgic memories with you.

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    My Mumbai Childhood

    Anita Kapoor
    22 Jul, 6.30pm
    Location: Lorong 24A Geylang Road

    Menu: Ohn no khao swè (Burmese dish consisting of wheat noodles in a curried chicken and coconut milk broth), Patrani Machchi (A popular Parsi preparation of fish cooked with green chutney wrapped in banana leaves) and Falooda (Dessert drink of rose syrup, milk, vermicelli and basil seeds)

    I'm an immigrant, third culture kid and a proud Singaporean all rolled into one. The neighbourhood I came from; the country i've settled in and the food and cultures i have grown up around were my education for an expansive mind and palate. I cook in the same way as my mum and grandma - borrowed cuisines that became ours; ours that became others. My choices for O.P.E.N. Kitchens reflect this and food as a route to the heart and soul.

  • Jeffrey Yeo

    No boundaries, no judgment

    Jeffrey Yeo
    23 Jul, 10.30am
    Location: Yishun

    Menu: Double boiled chicken soup, Pepper Crab and Risotto di Granchio et Peperoncino (chilli crab risotto)

    The story I aim to tell is how I've bridged my grandma's recipes with my experiences and travels around the world. A connection between the Singaporean culinary tradition of past years and the culinary influences of the modern cosmopolitan Singapore. The core of these three dishes are a chicken stock cooked with a double boiler based on a family recipe and a Pepper Crab that I created by marrying French ingredients with local ones. Finally the two dishes are fused in the crab risottowhich uses the chicken broth and the crabs to deliver a modern Singaporean dish.

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    We sing the same tune

    Oniatta Effendi and Nizam Ismail
    23 Jul, 5pm
    Location: Lorong 24A Geylang Road

    Menu: Soto Ayam Harmoni (Harmonious Chicken Soto), a traditional Indonesian dish and Jus Alpukat Manja (Manja Avocado Shake)
    *Halal

    Soto Ayam Harmoni (Harmonious Chicken Soto) - this is a traditional Indonesia dish. Soto Ayam is a yellow spicy chicken soup served with rice. Side dishes include Perkedel (potato patties) and Emping Belinjo (emping crackers). Because it has many variations, we have decided to call ours Soto Ayam Harmoni because “We sing the same tune”. To sweeten the mood, we will also prepare Jus Alpukat Manja (Manja Avocado Shake). Its milky flavour packed with healthy vibes, will certainly get you singing for more. This is also a traditional after-meal indulgence, sometimes served with chocolate sauce, but ours will be with Gula Melaka.

Week Three (27 Jul - 30 Jul)
  •   Lok Meng Chue

    Cooking is life, life is improvisation

    Lok Meng Chue
    27 Jul, 6.30pm
    Location: Lorong 24A Geylang Road

    Menu: Steamed chicken with Shiitake mushrooms, cloud fungus, red dates, lily buds, Chinese pork and liver sausages; "Big Aunty Marrying Off Her Daughter" (hairy gourd stir fry with dried shrimps, black fungus and bean vermicelli); soup of Ikan Bilis (dried anchovies) stock with Malabar spinach and salted egg

    My 3 dishes are inspired by food cooked by my maternal grandmother. Growing up, I often followed her to the wet market and observed how she would pick and chose the freshest ingredients and bargained with the fishmongers, butchers and vegetable sellers. Sometimes I would also help her in the kitchen with simple tasks and have vivid memories of how she would slaughter a live chicken. A rare sight these days but an important opportunity to learn and appreciate the whole process of food preparation. My family often reminise about "grandma's taste" and whenever we eat food from our childhood, we are transported back to the days when she cooked for us and relived her dedication to feeding the family.

     

  • OPENKitchensJeannieHo Easy Resize.com

    Standing strong

    Nurhasana Kamaruzaman and Rusnah Sajee
    28 Jul, 6.30pm
    Location: Ang Mo Kio Avenue 6

    Menu: Beef Rendang (with mock meat), Sambal Goreng, Begedil and Agar-agar 
    *
    Halal
    *
    Vegetarian

    Nurhasana and Rusnah’s common love for baking has sparked an affable peer-mentorship that has withstood the test of time. Come experience the spirit of unity among women as we indulge in a traditional vegetarian Malay spread. It takes a village to support this initiative: from immediate neighbours to a circle of women folks standing strong and tall to overcome adversity.

  • Ong Jin Teong

    Ingredients that bind us all

    Ong Jin Teong
    29 Jul, 10.30am
    Location: Cheng Soon Garden, Upper Bukit Timah

    Menu: Roti Jala, Ondeh-ondeh and Pulut Hitam

    Rice and coconut form the basis of Southeast Asian cuisine. Certainly Nonya food, probably the earliest fusion food in this region, with a combination of Malay, Indian and Hokkien cuisines, also utilise these two ingredients. The three dishes which I will cook with you, play with these two hardy and versatile ingredients. Each dish offers different ways in which these 2 ingredients are incorporated. Together, we will work with our hands as well as some traditional cooking implements. We'll chat, cook and eat together 'Kampung style'.

  • Ethiopia KL

    I taste, I am

    Nithiya N.
    29 Jul, 6.30pm
    Location: Lorong 24A Geylang Road

    Menu: Achar, Biryani and Pandan Pannacotta with coconut ice cream and salted Gula Melaka caramel

    Nithiya’s first memory of food wafts in on a cloud of pandan from her grandmother’s kitchen. Her menu for O.P.E.N. Kitchens pulls on that core inspiration and is built around food as the immortal elixir of life - recipes and tastes suspended and linked through generations; growing and strengthening despite and because of death; distance and dreams.

  • Asha Adnan

    Coming full circle

    Asha Adnan
    30 Jul, 10.30 am
    Location: Bedok North Road
    This home has 2 cats

    Menu: Nasi Kerabu, Kuih Keria and Blue Pea flower tea
    *Halal

    “Why are you so enchanted by this world, when a mine of gold lies within you?” - Jalāl ad-Dīn Muhammad Rūmī

    Immerse your soul and senses as we explore the unique flavours of Traditional Nasi Kerabu - inspired by the flavours of life. Also, have a hand in making kuih keria that is uniquely you and savour it with freshly brewed flower tea.

  • Felipe Cervera And Fezhah Maznan

    Come Makan (Eat Eat)

    Felipe Cervera and Fezhah Maznan
    30 Jul, 5pm
    Location: Lorong 24A Geylang Road

    Menu: Ceviche (cured prawn cocktail) and Guacamole (smashed avocados with onion, chilli and tomato), Rendang Sope (thick tortilla bread filled with fried beans and topped with Malay Rendang), Nasi Amigo: Nasi Lemak with Chicken Mole (Mexican traditional sauce, made with chillies, chocolate and spices) and Mexican corn bread topped with Gula Melaka
    *Halal

    Fezhah, a Singaporean, met Felipe, a Mexican, in a shuttle bus in Cairo in October of 2009, while both were participating in a theatre festival. Three years later, they got married. Across geographies, in the span of seven years, they have faced many adventures, and have collected many stories which they are always keen to share. In both the Malay and Mexican traditions, cooking and eating together is a primordial time for bonding - for sharing secrets, laughing, and making fun of each other. As dishes are prepared, in their session for O.P.E.N. Kitchens, Fezhah and Felipe will share their unique experience in this world, both as two individual ingredients, and together as a recipe for fun, scepticism, and hope.

11 - 30 July
Tue, Thu, Fri: 6:30pm
Sat: 10:30am, 6:30pm
Sun: 10:30am, 5pm

Various Locations

3h

Free Admission (Limited to O.P.E.N. Pass Holders only)

One kitchen per O.P.E.N. Pass.

Registration is required as there is limited capacity.

To purchase tickets for O.P.E.N. Kitchens, write to register@artshouse.sg

The O.P.E.N. 2017
The O.P.E.N. 2017

The O.P.E.N. 2017 programme will be released in April.
Please visit us again.

In the mean time do visit our facebooktwitterinstagram for more information,
or email us at sifa@artshouse.sg

Thank you.