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no. 82: intermittent industry
I’ve started nearly every issue this year by announcing a pop-up – here are a couple more: Tomorrow, Saturday March 23, 2-4pm | Kuih-Muih | Formaggio…
Mar 22
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TW Lim
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no. 82: intermittent industry
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no. 81: putrescence, euphoria
After the heat came the euphoria, and after the euphoria came the doubt. I was tasting sambal belacan, a condiment most people don’t sample on its own…
Mar 17
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TW Lim
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no. 81: putrescence, euphoria
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February 2024
no. 80: marvels of noodle cookery
I have a piece in Vittles Magazine this week, on how government policy has shaped hawker culture in Singapore (the piece is free to read – I’m told the…
Feb 18
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TW Lim
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no. 80: marvels of noodle cookery
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tunnels and textures
This is a periodic post to remind you that in addition to bothering your inbox, I sometimes actually make food. Which you can actually eat. If you need…
Feb 8
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TW Lim
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tunnels and textures
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January 2024
no. 79: electric immigration
Hullo to readers old and new, and I hope 2024 is treating you well. Some bits and pieces to start the year. 1. It was only in 2019 that I decided to…
Jan 24
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TW Lim
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no. 79: electric immigration
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December 2023
no. 78: because i need a duck
This is a co-publication with Pamelia Chia from SGP Noodles, whose Substack offers recipes for an ever-expanding cross-section of Singapore’s vernacular…
Dec 21, 2023
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TW Lim
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no. 78: because i need a duck
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November 2023
no. 77: robins and chickadees
I was filleting some sardines last week, and thinking about how I was holding my knife. The classic instruction is to hold your knife as you would a…
Nov 26, 2023
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TW Lim
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no. 77: robins and chickadees
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no. 76: insufficiently disposable
on things that get wrapped
Nov 20, 2023
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TW Lim
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no. 76: insufficiently disposable
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October 2023
tenth slice
In one sense, the news is that I’m not one of the 2 candidates going to the final in Lyon. No more posts about pâté-croûte for now. 14 amazing croûtes…
Oct 21, 2023
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TW Lim
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tenth slice
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seventh slice (and eighth, and ninth)
A week from today, I’ll be in Montreal. I’ve started work on the actual croûtes I’ll be bringing. I’m slightly terrified, but the product is looking…
Oct 9, 2023
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TW Lim
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seventh slice (and eighth, and ninth)
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the essentials
a wednesday wander
Oct 4, 2023
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TW Lim
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the essentials
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September 2023
no. 75: Forming an Edge
On the unfinished nature of kitchen knives
Sep 4, 2023
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TW Lim
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no. 75: Forming an Edge
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