Culinary Diplomacy: Singapore and Cambodia Celebrate 60 Years of Friendship Through Food

In a delightful celebration of diplomatic ties, Singapore and Cambodia marked their 60-year relationship with a unique culinary exchange at the National Polytechnic Institute of Cambodia. The event brought together distinguished guests including Singapore's Ambassador to Cambodia, Ms. Teo Lay Cheng, and Cambodia's Minister of Labor and Vocational Training, Mr. Heng Sour.

The highlight of the celebration was a special cooking demonstration featuring two iconic street foods. Singaporean, our COO of Wong and Meas, Denise Lum showcased popiah, a beloved fresh spring roll that combines delicate wheat crepe with a flavorful filling of sautéed turnip, carrots, bean sprouts, cucumber, eggs, and shrimp, complete with a special sweet sauce.

Representing Cambodia's rich culinary heritage, chef trainer from NPIC demonstrated the preparation of Mi Kola, a traditional noodle dish that masterfully combines rice noodles with a savory-sweet soy-based sauce, garnished with pickled vegetables, minced meat, and aromatic fresh herbs.

Quote by Denise Lum: “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.”

Adding to the significance of the occasion, the National Polytechnic Institute of Cambodia was recently recognized with the Global Excellence Model for Skills Education and Training award from Singapore's Institute of Technical Education (ITE), highlighting the strong educational ties between the two nations.

Our chef behind-the-scene with the students of National Polytechnic Institute of Cambodia in Tourism and Hospitality preparing Singapore's popiah for demonstration and tasting