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.