Read about the array of Chinese, Malay, Indian and Western influences on the food of the island nation of Singapore, the kopitiam ("coffee shop") traditions of the city and try recipes such as Laksa Noodle Soup, Pork Satay with Pineapple Sauce and Duck Braised in Fragrant Soy in this slim volume. Discover what make the Singapore kitchen special (“All modern appliances gratefully accepted”).
from the publisher
Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent tastemakers such as James Oseland, the editor-in-chief of Saveur magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, The Food of Singapore presents a glorious cross-section of traditional recipes.
Chef and restaurateur