The Food of Singapore

Simple Street Food Recipes from the Lion City

The Food of Singapore

Photographs by: Luca Invernizzi Tettoni
Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent taste makers 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 such as Chili Crab, Classic Hokkien Mee, and Murtabak, as well as innovative recipes for new favorites, including Tea-smoked Fish Fillets and Barbecued Stingray. Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.
  • Periplus Editions (HK) ltd. | 
  • 112 pages | 
  • ISBN 9780804845106 | 
  • February 2015

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