We were over the moon when this book was published. Char Kway Teoh, Carrot Cake, Lor Nee, name any of Singaporean food and most likely its in there.
This is the go-to encyclopedic compendium for Singaporean food every household should have. Features contributions from some of Singapore’s most exciting chefs, including Bjorn Shen, Violet Oon and Willin Low.
For the first time ever, a comprehensive guide to Singaporean cuisine is available. Featuring over 1,000 recipes of familiar home-cooked and hawker favorites from the various ethnic groups, as well as contributions from some of Singapore’s most exciting chefs, you can find something to satisfy every palate—from simple comfort food to something more gastronomically adventurous.
Compiled and tested by Denise Fletcher, executive chef at Quentin's Bar and Restaurant, Sentosa, these authentic recipes are written in a casual and approachable style. Broken down into clear, simple steps, even those new to Southeast Asian cuisine will find How to Cook Everything Singaporean easy to use and an essential companion in the kitchen.