Food of Singapore

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Overview

This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.

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More About This Book

Overview

This exceptional volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles and Murtabek and contemporary recipes including Tea-smoked Sea bass and Stingray in Banana Leaf.

Read More Show Less

Product Details

  • ISBN-13: 9780794605209
  • Publisher: Periplus Editions (HK) ltd.
  • Publication date: 3/10/2012
  • Edition description: Reprint
  • Pages: 112
  • Sales rank: 947,622
  • Product dimensions: 8.50 (w) x 11.00 (h) x 0.50 (d)

Meet the Author

Djoko Wibisono, born in East Java, is the Executive Chef at the Beaufort Sonesta.

David Wong, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.

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