INTERPRETED: Salt, Fat, Acid, Heat by Samin Nosrat | Read! Fest

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Three professional chefs come together to discuss interpretations and applications of these four elements in their kitchens!

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Inspired by the bestselling cookbook Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, three professional chefs come together to discuss interpretations and applications of these four elements in their kitchens. What do these elements mean to their cooking, and how does the humble home cook use them to transform their cooking?

About the Speakers

Christopher Tan teaches cooking and baking classes regularly at The Kitchen Society in Singapore. He has been commentator on and chronicler of food, culture and heritage for publications such as Singapore's Sunday Times and Straits Times, The Peak, and America’s Saveur magazine. Prior to The Way of Kueh, his most recent cookbooks include NerdBaker, a memoir-cum-baking book; Cheat Sheet, a compilation of his Sunday Times columns; and Peacetime Kitchen, a collection of re-envisioned recipes from the WW2 era.

Chef Shen Tan traded her business suit (formerly a director at Forbes) for a hawker’s apron at Maxwell Food Centre, earned her stripes with her first stall—the award-winning Madam Tan’s Nasi Lemak— and kick-started an illustrious culinary career. She later helmed the kitchens at Wok & Barrel and Ujong, developing mod sin dishes like Ba Chor Mee pasta, pulot hitam pudding and Shendol. At her private dining outfit, Ownself Make Chef, she applies preservation, fermentation and meat curing techniques to well meditated pairings of flavour profiles. When not cooking, she hosts the FoodKing channel by Night Owl Cinematics.

Former radio DJ turned professional chef, an Indonesian native, Chef Jason Vito specializes in modern French & Pan-Asian cuisine. His culinary resume includes stints at ONAKA, Pamplemousse, Hu’u Bali, Bar Cicheti and now, Persea. He pushes innovation boundaries in creating keto-friendly low carb, zero sugar dishes. He co-authored Epigram cookbook ONAKA: Vibrant recipes from a wholesome restaurant, combining nutritional science, culinary innovation with a deep appreciation for fresh produce, the dishes draw from East and West. Jason also hosts a podcast on trials and tribulations of the food and beverage industry.

Title Tie-up

This programme is inspired by Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, a Read! Fest featured title. Borrow the title here.

For other programmes related to this title, visit

For the full listing of Read! Fest programmes, visit

About Read! Fest 2021

Read! Fest 2021 invites you on a forward-looking journey of self-discovery. With the theme of Reboot, take a moment to re-examine and refresh your lenses on day-to-day aspects that shape our lives.

Anchored by 12 key books and topics, Read! Fest will host over 60 programmes – from talks by world-renowned authors to workshops and experiences – each curated to immerse you in a world of thoughtful ideas for our time.

From myths and minimalism to work and womanhood, stretch out to explore new worlds and perspectives. Where will you find yourself?

For more info, visit  

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  • This programme is conducted entirely online. You may access Zoom via the app or using a web browser
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  • The National Library Board, Singapore (NLB) reserves the right in its absolute discretion to disqualify or refuse admission to any registrant without any reason and notice
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The National Library Board (NLB) manages a network of 27 public libraries, the National Library and the National Archives of Singapore. NLB promotes reading, learning and information literacy by providing a trusted, accessible and globally-connected library and information service through the National Library and a comprehensive network of Public Libraries.

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