Kuehholds fond memories for many Singaporeans. Described as bite-sized sweetmeats, kueh comes in a versatile range of colors and flavors. Beloved and comforting, they are among the multitude of traditional foodstuffs that make Singapore a rich gastronomic destination.

Inspired by the love and connective power of such food, artists Benedict Yu, Chen Shicai, and Liz Chu led a community of Teck Ghee residents into creating an incredible installation entitled “Kueh-Normous Creations.”

Done as part of the three-month PAssionArts Festival celebration, “Kueh-Normous Creations” aimed to bring Singaporean families and neighbors together. It featured a 20 square meter quilted picnic mat, 10 kilograms of cardboard and mooncake boxes, and centrepieces of local kueh desserts and mooncake. A community effort led by the three aforementioned artists, the installation took four workshops, two weekends, and 40 participants to complete; it was unveiled last September 14, 2024 at the Teck Ghee Lantern Night.

“[For the installation], children and elderly residents – some of whom had never sewn or worked with recycled materials before – came together to create something meaningful,” recalled Taiwanese Singaporean artist, Benedict Yu. “By the end of the workshops, many of us—volunteers, participants, and artists—had formed strong friendships.”

Heartwarming in its origin, the celebration came together as a homage to local tradition. “Singapore, with its rapid pace of modernity, faces the risk of losing touch with its cultural roots,” Benedict noted. Renowned for tech innovations and modernity, Singapore is often seen as urbanite and cosmopolitan. But to disregard its rich tradition would mean misappropriating Singapore’s multi-faceted identity.

“I was born into a Peranakan family and have lived in an area surrounded by Indian and Malay influences,” recalled award-winning self-taught artist, Chen Shichai. “I know that many hidden talents and flavours lie beneath Singapore’s surface.”

For “Kueh-Normous Creations,” Benedict, Shichai, and interdisciplinary art practitioner and curator, Liz Chu, fostered an environment that welcomed everyone, regardless of age or skillset. “We . . . allowed each participant to bring their unique perspective and express their creativity through food as a common medium,” explained Shichai. “This initiative was not just about the end product, but about the joy of collaboration and the feeling of community.”

According to Benedict, many participants had never even worked with sewing machines or made art before. Yet, they embraced the challenge.

“One woman who, after learning to use the sewing machine, stayed longer to help complete the fabric mat,” Benedict recalled. “The children, too, learned about different types of kueh they hadn’t encountered before.”

People of all ages shared ideas with Benedict, Liz, and Shichai; they experimented with colors, patterns, and textures to recreate their favorite and most treasured kueh.

“Kueh-Normous Creations” further proves that language isn’t the only way to connect. Art and food, are a few other ways where people can find common ground and meaning. “Food is fundamental and essential,” Liz acknowledged. “Everyone knows something about food, and because it carries so much cultural significance, it naturally opens up discussions about heritage and sharing stories around food.”

“Art, on the other hand, reveals something deeply personal and often vulnerable [about someone],” added Benedict. “When you share art, you’re offering a glimpse into a side of yourself that others may not have seen before. This act of sharing fosters trust, creating a genuine, unfiltered connection.”

“Every creation is susceptible to criticism, but if an artwork does not harm other communities and avoids provocation, it should be considered genuine and trustworthy in its expression,” finished Shichai.

Needless to say, the “Kueh-Normous Creations” installation was a big hit.

Former Singaporean Prime Minister, Lee Hsien Loong, featured the artwork on his social media page, and a quick look at attendees’ faces show genuine happiness and warmth.

Should tourists wish to experience the country’s most authentic kueh for themselves, the artists recommend trying different kinds – as well as a few of their favorite dishes!

For his part, Benedict recommends kuay chap, a local noodle dish made with flat rice noodles; Shichai loves kueh salat topped with the popular Mao Shan Wang durian variety, and Liz loves a good curry rice or curry fish head.

Experience the rich gastronomy of Singapore for yourself, whether through art or through the incredible smells and flavors of local cuisine.