CultureHackSG is our new programme which will be launched at NUS Baba House ( as part of the Singapore Art Week 2015.

CultureHackSG 1.0 explores the idea of hybridity. Inspiration is drawn from two notable instances of hybrid encounters – an early 20th century (c. 1920) setting at NUS Baba House and contents of recipe books written for European residents in Malaya. The two instances demonstrate the outcomes from contact and exchange among diverse groups. Using food as a point of entry, this edition of CultureHackSG contemplates the possibilities when ideas are shared and adapted.

The first segment of the 2-part programme is the creation sessions where culinary and cultural specialists and participants experiment to generate new works (16 – 21 January). We imagine that the outcomes may take the form of edible concoctions and other creative products.

The second part of the programme (23 – 25 January) is the sharing sessions where the creations will be shared with the public.

There will be 3 sharing sessions:
* FRI (23 Jan), 6.30pm – 9pm
6pm – Registration
6.30 – 9pm – Talk: Consuming the Other: Colonial Foodways in Malaya (by Janice Loo); Culinary Creation Presentations (by Lee Engsu, Dr Robert Guth & CultureHackSG 1.0 participants).

* SAT (24 Jan), 6.30pm – 9pm
6pm – Registration
6.30 – 9pm – Talk: Of currypuffs and Belacan – researching foodways (by Bonny Tan); Talk: Seasons Greetings: Botanical Calendars in the Tropics (by Dr Lai Chee Kien); Culinary Creation Presentation (by P!D & CultureHackSG 1.0 participants).

* SUN (25 Jan), 2pm – 4.30pm
1.30pm – Registration
2 – 4.30pm – Talk: The Idea of Heritage: Between the Tangible and Intangible (by Dr Wong Chee Meng); Talk: Edible Weeds in Singapore (by Michelle Lai); The Culinary History of Singapore Performance Art (by Lina Adam); Culinary Creation Presentation (by CultureHackSG 1.0 participants).

There will only be 15 seats available for each session; tickets are priced at $10 each. To purchase, go to