Let's Talk About Food
Reaching out should feel as easy as flipping a roti. Whether you’ve got something to say, a tasty suggestion, or just feel like connecting, we’re all ears, and possibly also stirring a pot.
We’re not bots. Real people check messages. Sometimes while taste-testing chili pastes.
Why You’d Want to Contact Us
People write us for lots of reasons. Some have stories they want featured. Others spotted a typo or have a secret marinade recipe passed down by someone mysterious. You might even just want to say hi after trying that prawn sambal we posted. All fair. All welcome.
There’s no wrong reason. If it’s on your mind, toss it our way.
Fastest Ways to Reach Us
We like keeping it simple. Pick your flavor of contact:
Email
📧 contact@OriginalSin.com.sg
Phone (Yes, it actually rings)
📞 +85241107777
Snail Mail (For handwritten curry confessions)
📮 4A, 1-3 San Lau Street, Hung Hom, HKSAR
Socials (Where food flirts with filters)
📌 Pinterest: @originalsinrecipes
📷 Instagram: @originalsinrecipes
🕊 X (formerly Twitter): @originalsin_sg
Before You Reach Out
Maybe you’re wondering if someone’s already asked your question. Fair point.
We’re adding more to our FAQs soon, but for now, here's what folks ask most often:
- Can I send in recipes? Yes. Original ones, please. We love seeing the unusual.
- Will you feature my grandma’s stew? Only if she says yes.
- Do you do collabs? Sure. Send your idea.
- Is this a food delivery site? Nope. We serve ideas, not noodles.
The Human Side of Our Inbox
Messages don’t vanish into some void. People here actually open emails, read notes, and sometimes gasp, laugh, or lean back in their chairs after reading.
We might not reply instantly. Sometimes we’re in the middle of testing something strange, like lemongrass cola jelly or fermented pineapple rice. But we’ll answer. Always.
What Makes A Message Shine
Want to help us help you faster? Here’s how to make your message hit the mark:
- Say what you’re writing about. Don’t bury the point.
- Add links if you’re referencing something we’ve posted before.
- Photos help, especially if you’re talking about recipe results or issues.
- Be kind. Rudeness gets filtered out.
Every message gets read. The thoughtful ones get remembered.
If You're a Media Person
Need a quote, comment, or access to our team for something you’re working on?
Use the email up top, and add “MEDIA” to the subject. That helps us spot your note faster than chili powder in plain flour.
Want to interview someone from our team? Great. Just tell us what for, when you need it, and what kind of questions you’ve got lined up.
Brands, Businesses, Folks with Products
We like collabs that make sense. We also don’t say yes to everything. If your product lines up with what we stand for, flavor, creativity, realness, there’s a chance we’ll talk more.
Keep your pitch real. If it looks like a copy-paste job, we skip it. If it reads like you actually know what we’re about, that’s another story.
Feedback Makes Us Better
Got thoughts on how we can improve? Let us know.
Was something unclear on a recipe page? Spotted a photo that feels off? Did something not taste the way you expected? Feedback like that sharpens us. Send it.
There’s no perfect dish. Same goes for websites. We keep tweaking.
Found a Mistake?
Please tell us. We care.
A missed measurement, a wrong spice, an ingredient swap that went sideways, stuff like that matters. Someone out there is following the instructions step by step. If a slip happens, catching it fast helps everyone.
You’ll be our hero for pointing it out.
Legal Things (We Keep It Brief)
If you’ve got a copyright question, a DMCA notice, or a permissions request, please be very specific in your email. Legal stuff takes time, so clear details help shorten the back-and-forth.
Want to reuse something from our site? Write first. Don’t just take. We're cool with sharing if asked right.
Careers and Internships
We’re not always hiring, but we’re always open to hearing from people who love food, words, pictures, or weird ideas that somehow make sense.
If you’re someone who can mix coconut milk and code, or photography with pun writing, drop us a note with some of your work. Surprise us.
Students, freelancers, and digital nomads welcome.
Want To Guest Write?
We accept guest pieces occasionally. But not from bots, AI farms, or folks who think keyword stuffing is a personality.
If you’ve got a killer story, a recipe no one's heard of, or a voice that sounds like it belongs in our kitchen, pitch it. We care more about flavor than fame.
Response Time
Emails get replies within 2–4 working days, often faster. If you don’t hear back in a week, try again. Spam filters sometimes play tricks.
Calls get answered during weekday hours. Weekends? We’re probably taste-testing.
Social messages get seen, but email’s best for anything that matters.
If You're Mad
Sometimes people write in angry. Maybe something didn’t work. Maybe we missed a beat.
We read those too. We care. Just one thing—talk to us the way you’d want someone to talk to you.
Start civil, stay calm, and we’ll do our best to sort it.
If You’re Just Happy
Even better.
Every time someone says, “This was amazing,” or “I made this with my dad,” or “That sauce slapped”—we grin.
We share messages like that with the team. Sometimes people cry. Not joking. Encouragement keeps us going through long edit nights and failed kitchen tests.
Things We Don’t Accept
No giveaways. No paid link inserts. No “dear admin” emails with three logos and a broken sentence.
We read messages that sound like a person wrote them.
We ignore the rest.
Social Media Etiquette
Comments are public. So are reposts, tags, shares, and DMs. If it’s sensitive, email instead.
We post, respond, and reshare things that make sense for the moment. Not everything gets acknowledged. Doesn’t mean we didn’t notice.
If you see something you love, tag us. If you cooked something you hate, tag us too. Honest reviews beat flattery every day.
Want to Be Featured?
We spotlight readers from time to time. Your kitchen, your style, your dishes.
If that sounds like something you want in on, tell us your story. Doesn’t need to be dramatic. Just real.
Send us photos, your version of a dish we shared, or your own thing with a cool twist. We’ll let you know if it’s a fit.
Private Stuff
Everything you send stays private unless you tell us otherwise. We don’t sell, rent, or trade your info.
We keep things secure, respect your space, and don’t spam. That’s a promise.
You reached the end. Or maybe you skipped down here looking for an address.
Either way, thanks. You’re here because something pulled you in. That means something to us.
Whether you’re a chef, a curious cook, a hungry office worker, or someone trying to recreate a dish you tasted once five years ago, we’re listening.
Reach out. We mean that.