If you would like to try your hand at some of Singapore’s culinary gems, there are some excellent recipe books for your reference written by Singapore’s food celebrities. Some of them even provide anecdotal description of the origins, the traditions behind the preparation process, the essence of the ingredients, and the influences of the cuisines that make up Singapore’s favourite dishes.
Here are some books titles and food guides to consider:
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This compilation is not just a cookbook. Sylvia Tan, one of Singapore's most popular cookery writers, has brought together recipes, historical information and photographs so that today's cooks and gourmets can enjoy sharing the lives and tastes of their forebears. Recipes include chilli crab, Hainanese chicken rice, char kway teow, bak kut teh and mee rebus. Particularly tantalising for Singaporeans living overseas! |
This is a timeless collection of Peranakan recipes by Mrs Lee Chin Koon, published in 1974. Today, re-written by Shermay Lee, granddaughter of the late Mrs Lee (1907-1980), she has tried to recapture her grandmother's recipes into two fully illustrated cookbooks. The New Mrs Lee's Cookbook: Nonya Cuisine features the secrets of Peranakan cuisine and nonya kitchen. The second volume features a delightful mix of Chinese, Malay, Indian and Eurasian recipes, and also includes anecdotes explaining their origins. |
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Written by Singapore renowned food consultant, Christopher Tan, this is a primer of classic Singaporean cuisine as well as a compendium of personal recipes from home kitchens. These include everything from de facto national dishes like Hainanese chicken rice and chilli crab, to lesser-known treats such as babi assam (tamarind-braised pork) and young jackfruit curry. Also in the book are uniquely Asian desserts like bubur terigu (white wheat pudding with coconut milk and palm sugar) and traditional Chinese New Year pineapple tarts. |
Written by three Straits Times journalists, this is the first food guide of its kind in Singapore. It offers recommendations of both restaurants and hawker stalls in one volume. It also offers dining tips, writers’ review and a hawker food glossary and maps for easy reference. |
In its fourth edition, Makansutra is a popular guide to 1,000 selected eating places, mostly hawker stalls and middle-price restaurants in Singapore. The search for good, affordable food is a national pastime -- and a politically safe activity. This was spawned of the popular TV programme of the same name. |
Sam Leong is well known for his innovative approach in modernizing Chinese cuisine. This book introduces Leong’s inspirations as gathered from his father, one of the best Chinese chefs in Kuala Lumpur, Malaysia in the 1960s. The book introduces recipes that Leong has perfected over time. |
Chef Chan Chen Hei is one of the most respected and well-known Chinese Master Chefs in Singapore. Featuring 60 recipes specially selected and written by Chef Chan himself for this book, this is a unique treasure of Cantonese culinary art. Alongside rustic specialties, Chef Chan also presents new creations from his years as a top chef at a five-star hotel. Written for the beginner as well as the seasoned cook, the recipes are clearly explained and easy-to-follow, and geared to the modern kitchen.
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| We hope you will find these books an interesting read. All books are available at leading bookstores and online at www.selectbooks.com.sg. |
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