This exceptional volume presents a cross section of both traditional and contemporary recipes, including classic favorites such as Chili Crab,Popiah, Rojak, Hokkien Fried Noodles, and Murtabek and innovative, new dishes such as Tea-smoked Seabass and Stingray in Banana Leaf. A detailed introduction to Singapore's dynamic cultural and culinary traditions, a glossary of local ingredients, and rich full-color photographs of each recipe make The Food of Singapore a delicious new addition to this highly-praised series.
Author Biography: Djoko Wibisono, born in East Java, is the Executive Chef at the Beaufort Sonesta. His range of experience, gained from working in Indonesia, Malaysia, Australia, and the south of France, make him an ideal chef for the diverse cuisines of Singapore.
David Wong, chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.