From Popiah to Mi Kola: A Taste of Singapore-Cambodia's 60-Year Diplomatic Journey

Mr. Heng Sour, Minister of Labor and Vocational Training of Cambodia with Ms. Teo Lay Cheng, Singapore Ambassador in Cambodia

Singapore and Cambodia just threw an awesome food party to celebrate 60 years of Diplomatic Journey! This super cool event went down at the National Polytechnic Institute of Cambodia, with some VIP guests like Singapore's Ambassador Ms. Teo Lay Cheng and Cambodia's Labor and Vocational Training Minister Mr. Heng Sour presiding over the event.

Ms. Denise Lum with her presentation of Singapore's popiah

The real fun started with a hands-on cooking show featuring some seriously tasty street food. Denise Lum from Singapore showed everyone how to whip up popiah - imagine a super thin crepe packed with all the good stuff like stir-fried turnip, crunchy carrots, fresh bean sprouts, cucumber, eggs, and juicy shrimp, plus a killer sweet sauce! A Southeast Asia favorite street food.

Ms. Rom Sophanin with her presentation of Cambodia's Mi Kola

The local chef trainer weren't about to be outdone - showing off skills making Mi Kola, this amazing noodle dish that's totally Cambodia's jam. Picture this: rice noodles tossed in this crazy-good sweet and savory soy sauce, topped with zingy pickled veggies, seasoned meat, and fresh herbs that'll make your mouth water.

Here's the cherry on top - the National Polytechnic Institute of Cambodia just bagged this super impressive award from Singapore's Institute of Technical Education (ITE) for being awesome at teaching skills. Talk about squad goals between these two countries!

Some exciting moments from the wonderful cultural exchange:

• Denise Lum shared stories about Singapore's vibrant hawker food scene

• Ambassador Teo Lay Cheng presented a beautiful book showcasing Singapore's colorful hawker centers

• As a special treat, Denise brought kaya, our treasured Southeast Asian coconut jam, for the Minister

• In return, the Minister shared some delicious student-made treats with the Singapore Ambassador and Denise

Behind-The-Scene: Students from The Faculty of Tourism and Hospitality learning and preparing popiah from Chef Seyha - Denise Lum's kitchen team at Wong and Meas Restaurant

and there is me tasting popiah fillings cooked by the student. APPROVED! 😂

Ancient Traditions Meet Modern Taste: The Story Behind Cambodia's Mi Kola Noodles

Mi Kola, or Kola Noodles, is a Cambodian dish with origins and cultural significance tied to the Kola people, an ethnic minority in Cambodia. The Kola people are believed to have migrated from Burma (Myanmar) to Pailin Province in the late 19th century, primarily for gem mining. They brought with them unique cultural practices, including their cuisine, which has significantly influenced the local culture in Pailin. In Battambang Province, it is considered a signature dish served by both street food vendors and restaurants.

Mi Kola is a vegetarian noodle dish made from rice vermicelli stir-fried with soy sauce and garlic chives. The noodles are served with pickled vegetables (including shredded green papaya, carrot, and cucumber), soft-boiled egg, dried shrimp, crushed roasted peanuts, and fresh herbs such as Khmer basil, fishwort leaves, and bean sprouts. The dish is completed with a tangy-sweet dressing made from lime juice, shallots, sugar, salt, and fish sauce.