Preserving the Past, Nurturing the Present, Inspiring the Future — Kueh Bangkit and Rojak Workshop
On 28 January 2026, Helixians got hands-on at a workshop conducted by the Museum of Food, learning to make two local delicacies that have shaped Singapore’s food culture and identity from scratch: Kueh Bangkit and Rojak.
For many participants, it was their first time making these traditional snacks, with some only hearing about them for the first time through this workshop. Despite this, they remained eager to learn. Laughter soon filled the room, turning the space into a lively and engaging environment of learning.
Beyond getting their hands floury and sticky, participants were also in for a treat to insights into the heritage of our local food culture, including a sharing of how the iconic “Tok Tok Mee” was traditionally made in the past. Ultimately, the workshop underscored the importance for us, as the present generation, to preserve the past while inspiring future generations to do the same.
Contributor
Andrew Tan Yun Ji
January 2026
Editor:
A/P Lee Kooi Cheng
Photos Credit:
Helix House Publicity Team
