Long overshadowed by imported vegetables, ulam holds deep cultural and nutritional value. Tan Kean Buan, also known as Chef Eddie Tan, shares how a personal journey of rediscovery turned into a mission to elevate local greens. He breaks down the health benefits of ulam, its potential as a sustainable substitute for imported produce, and the cultural knowledge that’s at risk of being forgotten. From foraging tips to kitchen swaps, this conversation offers a fresh perspective on what it means to eat local.

Produced by: Sudais Ferhard

Presented by: Lee Chwi Lynn

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Categories:  international,  environment,  education,  culture,  History/Heritage,  food,  wellness

Tags:  local produce,  ulam,  native plants,