National Library Singapore

26/08/2026

What makes a good Hokkien mee? Is it the rich prawn broth? The slightly charred yellow noodles? The number of whole prawns on the noodles? Food blogger Dr Leslie Tay (of ieatishootipost fame) tells us more about the humble history of this hawker classic while whipping up a version you can make at home, even if you don't have a roaring fire for that wok hei goodness.

Check out additional resources here: https://go.gov.sg/nlb-fbtc-s3e5

"From Book to Cook" is a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.

24/08/2026

What makes a good Hokkien mee? Food blogger Dr Leslie Tay (of ieatishootipost fame) reveals the dish's most important ingredient, how to make it at home, and how this hawker classic evolved from humble after-work stir-fries by immigrant coolies to the dish we know today. Coming to YouTube and Facebook this Wednesday, 26 August.

"From Book to Cook" is a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.

19/08/2026

Commonly eaten on toast in Singapore, kaya is familiar to many as a sweet, fragrant coconut jam. But according to food historian and author Khir Johari, kaya is part of serikaya, a broader category of egg-based coconut cream confections with Malay roots. This versatile custard made using three main ingredients: egg, coconut milk and a sweetener forms the base of many dishes such as kueh puteri selat, serikaya tulang and agar-agar serikaya. Find out how these different expressions of serikaya are made, the traditional tools used to make them, and the occasions when they are served.

Check out additional resources here: https://go.gov.sg/nlb-fbtc-s3e4

"From Book to Cook" is a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.

17/08/2026

Could kaya be more than just a breakfast spread? Food historian and author Khir Johari explores the egg-and-coconut custard base of kaya and shows how it’s also used in other egg-based coconut confections known in Malay as serikaya. Coming to YouTube and Facebook this Wednesday, 19 August.

"From Book to Cook" is a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.

17/08/2026

🐟 This AT SG 2026, race against time on our adventure trail inspired by one of Singapore’s oldest legends!

🗺️ The Legend of the Garfish
Solve interactive puzzles across the National Library Building to help Hang Nadim outwit an enraged king and escape!

Check out the full list of programmes and timings at go.gov.sg/ATSG2026

📅 21 Aug – 5 Sep 2026
📍 National Library Building & National Archives of Singapore

14/08/2026

👨‍👩‍👧‍👦 Bring the whole family for a night of stories, play and discovery All Things Singapore (AT SG) 2026!

🏝️ Before Sisters’ Islands: The Tale of Two Sisters
A roving performance retelling the legend of two devoted sisters who became the Sisters’ Islands.

🎨 Drop-in Activities
Build your own fantastical maps or remix local myths in these self-guided activity sessions!

Check out the full list of programmes and timings at go.gov.sg/atsg2026

📅 21 Aug – 5 Sep 2026
📍 National Library Building & National Archives of Singapore

Held in conjunction with Singapore Night Festival.

13/08/2026

⚽️ How has watching live football in Singapore changed over the years? Join exhibitions curator Nikki as she journeys through the match days of the 1960s and 70s and reflects on how we watch this beloved game today.

Accidental football fan and exhibitions curator Nikki Sim explores how the experience of watching live football has really changed.

12/08/2026

Payasam is a rich, creamy dessert often served as part of a Malayalee meal. It is typically made with rice, lentils or fruits simmered in coconut milk and sweetened with jaggery. In this episode, former restaurateur and author Dhershini Winodan walks us through how to create a variation made with ripe jackfruit, called chakka pradhaman in Malayalam, and its place in Malayalee festivals and family traditions.

Check out additional resources here: https://go.gov.sg/nlb-fbtc-s3e3

"From Book to Cook" is a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.

12/08/2026

🎭🎲 Uncover mysteries hidden in the stacks at All Things Singapore (AT SG) 2026!

🎲 Whispers behind the Stacks: Tabletop RPG
Step into the role of an archivist uncovering a rediscovered collection of forgotten 1950s stories.

📖 The Borrowed Storybook: Tabletop RPG Live Play
Watch this live tabletop RPG performance as the team unravels a chain of magical mishaps stretching across Singapore to recover the missing book.

Check out the full list of programmes and timings at go.gov.sg/atsg2026

📅 21 Aug – 5 Sep 2026
📍 National Library Building & National Archives of Singapore

Held in conjunction with Singapore Night Festival.

10/08/2026

It’s sweet, creamy and fruity—and no, it’s not ice cream. In the next episode of "From Book to Cook", jackfruit, coconut milk and jaggery come together under the expert hands of former restaurateur and author Dhershini Winodan as she makes chakka pradhaman, or jackfruit payasam. Stay tuned to find out how to make it, and payasam's role in Malayalee festivals and family traditions on YouTube and Facebook this Wednesday, 12 August.

"From Book to Cook" is a cooking show on Singapore's food history. Join librarian Paddy Ong and guest cooks as they explore Singapore's history and food heritage while recreating dishes that have either shaped Singapore's food scene, or have become less common over time.