The oft-asked question, "What can we do in Singapore?" inevitably provokes the reply "Let's eat!" Food is an abiding Singapore pasasion - an obsession quite simply because there's so much of it that's so good on this tiny multicultural island. This book is a veritable compendium of beloved local classics, including the most fabulous Hainanese Chicken Rice and Singapore Chilli Crab you will ever eaten as well as less common but equally dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nasi Ulam (Herbal Rice Salad). The recipes are well written, easy to follow, and accompanied by clear colour photographs. The readers acquaintance-or reacquaintance- with Singaporean food promises to be an exciting and mouthwatering experience.
Terry Tan is a leading cooking teacher, consultant and historian. He also writes and broadcasts regularly on Asian and Oriental food and cooking. Christopher Tan is a writer, editor, food consultant, and photojournalist who regularly contributes articles, recipes and pictures to several magazines in Asia. Edmond Ho is a noted food, travel and lifestyle photographer based in Singapore.