Every family has secrets. Chef Halipah’s family is no different. Fiercely protective of their heirloom sambal recipe, this family—of chefs—knows how to tantalise Singapore’s taste buds with authentic Malay dishes like Nasi Lemak, Lontong, Mee Soto and more. Afterall, they’ve consistently drawn long queues for the past forty years at Nurul Delights in Bukit Batok West Avenue 4.

Embark on a high-stakes culinary mission as your host and award-winning filmmaker Woo Yen Yen attempts to uncover Chef Halipah’s kitchen secrets, which go all the way back to her kampung childhood.

What to expect from this plate of dramedy?

* The hunt for Chef Halipah’s legendary sambal recipe (will we get it?)

* Tips on how to keep a family food business thriving

*The secret to picking the perfect coconut milk for that addictive Nasi Lemak rice

*A candid look at what it actually takes to run a hawker stall

*A fictional narrator reminiscing her nenek’s Nasi Lemak

* A sudden unshakeable craving for Malay food.

Those who’ve grown up eating Nasi Lemak will find this Eat by Ear episode so spicy, crunchy and creamy that you’ll want to come back for a second helping.

Aspiring pilot Jason Koh Boon Tow’s flight path was re-routed to a 15 sqm stall at the Serangoon Garden Market, Singapore, where he’s been meticulously simmering spiced soy-based broth to prepare insanely delicious bowls of Kway Chap, every day, for the past twenty over years.

Join Chef Jason and your host Woo Yen Yen on a gastronomical ride, featuring a brooding teen foodie. Together they reveal the history, the flavours, and the secret sauce of the nose-to-tail delicacy.

What to expect from this bowl of dramedy?

* Chef Jason’s secret ingredient for the ‘Lor’

*The six steps required to properly clean the large intestines

*Tips to select the perfect ‘Kway’

* The world’s most joyful ode to pig

*The challenges of making Kway Chap like the old times

*Uncontrollable hunger pangs!

Whether you’re a Kway Chap devotee or new to the dish, this episode will inspire and delight in equal parts, feeling like a warm, braised hug from a long-lost Teochew grandma.

Chef Hoy Yong rose from washing dishes to mastering them. Trained by Singapore’s culinary maestro and Red Star Restaurant co-founder, Masterchef Tham Yew Kai, Chef Hoy Yong’s appetite for innovation has earned him a devout following of his Cantonese dishes at his tze char stall in Clementi.

In this episode of Eat by Ear, he and award-winning filmmaker Woo Yen Yen demystify the sublime art of cooking Cantonese food. Hint: it’s a lot to do with pouring your heart and tears.

This plate of dramedy contains:

* The trick to getting the perfect char in Wat Tan Hor

*The secret to the golden egg swirls in Wat Tan Hor

*Chef Yong’s commentary on his favourite kind of customers

*The truth behind the slurp-worthy sauce

* Captivating monologues of a hard-working fictional eater

* Wok Hei and the meaning of life

Fans of Cantonese cuisine are going to find this episode as soft, smoky, and silken as your favourite Wat Tan Hor.