1 On 21 May 2025, the Singapore Embassy and Ministry of Labour and Vocational Institute co-hosted a culinary exchange workshop at the National Polytechnic Institute of Cambodia (NPIC), drawing 60 enthusiastic participants. The event was part of a series of celebratory events marking six decades of Singapore-Cambodia diplomatic relations and was graced by Minister of Labour and Vocational Training Heng Sour and Ambassador Teo Lay Cheng.
2 The workshop featured a live cooking demonstration by a Singaporean chef and a Cambodian chef, showcasing two beloved traditional dishes – popiah and mi kola. This was followed by a tasting session and a short presentation on Singapore’s hawker culture.
3 Popiah, a fresh spring roll commonly found in Southeast Asia, is made of a delicate wheat crepe wrapped around a medley of sautéed turnip, carrots, bean sprouts, cucumber, eggs and shrimp, accompanied by a special sweet sauce. Mi kola, a Cambodian noodle dish, is typically prepared with rice noodles tossed in a savoury-sweet soy-based sauce, served with pickled vegetables, minced meat, and fresh herbs. Both dishes are ideal for communal cooking and gatherings.
4 Ambassador Teo said, “The Embassy is delighted to partner with the Ministry of Labour and Vocational Training to bring today’s event to life. Food has the unique power to draw people together. Through this gathering, we are not only celebrating the partnership between our two countries but also hope to inspire the next generation to rediscover their cultural identity.” She added, “NPIC is a fitting venue as it was recently awarded the Gold Global Excellence Model for Skills Education and Training by Singapore’s Institute of Technical Education Services. The prestigious recognition celebrates institutions that excel in curriculum innovation, industry collaboration, and skills development. NPIC is one of two Cambodian institutions to receive this distinction—alongside the Cambodia National Technical Training Institute, which earned a Silver award.”
5 Singaporean chef Denise Lum said: “I am honored to share Singapore’s culinary heritage with NPIC.” She added, “Food tells stories and preserves traditions. The enthusiasm of the students is contagious and I’m very impressed by their curiosity and eagerness to learn. It’s exciting to see the next generation of culinary and hospitality professionals embracing new skills and ideas with such passion. Events like this not only build practical know-how but also foster cultural appreciation and a broader understanding of the role food plays in connecting people – qualities that are essential for anyone entering the world of hospitality and tourism today.”
6 Participants also praised the workshop as both fun and enriching. Sokneang, a Year 2 student from the Faculty of Tourism and Hospitality, said, “This event is a great way to learn about the culinary favourites of our two countries. I’m now excited to learn more about Asian dishes.” Seang Lin, a Year 3 Engineering student, added, “I never knew how fun it is to roll a popiah. The tips given by Chef Denise are super helpful.” Sophat, also from the Faculty of Engineering, expressed appreciation for the creative manner in which the workshop was executed: “The two chefs are really engaging and I’m definitely inspired to cook more now.” Davy, a Year 4 student from the Faculty of Tourism and Hospitality, called the event “a really good cultural exchange between Singapore and Cambodia,” and praised the flavour combinations of popiah and mi kola as “incredible.” Meanwhile, Rayuth, another Tourism and Hospitality student, shared: “I am surprised by how easy it is to make popiah and am delighted to learn that mi kola shares similar fresh ingredients as popiah.”
