Skip to content
OUR BOOK OF THE MONTH IS STRANGERS ON A PIER BY TASH AW
OUR BOOK OF THE MONTH IS STRANGERS ON A PIER BY TASH AW

Food

  • Janice Wong and Ma Jian Jun

    Dim Sum

    $42.80

    Chef Janice Wong's approach to cuisine is novel and innovative--she views familiar items in a different light, twisting and combining them in a unique way. In this book with dim sum expert Chef Ma Jian Jun, Chef Wong brings her unique concepts and presentation to the traditional Cantonese art of dim sum. Together they have pioneered a collection of over 90 traditional recipes as well as new creations incorporating both Chef Ma's impeccable craft and Chef Wong's pastry vision.Hardback: 176 pag...

    View full details
  • Lai Chee Kien

    Early Hawkers In Singapore

    $29.00

    Illustrated by Chang Yang The hawker centre is an integral part of Singapore's urban landscape. As they are now easily found all around the island, many may not be aware that the concept of housing hawkers within designated space was not common before Singapore's independence in 1965. Instead, hawkers plied the streets on foot, toting their wares in portable makeshift stalls. Illustrator Chang Yang captured the street hawkers from the 20s and 30s in a series titled "Our Vanishing Street Hawke...

    View full details
  • Sold out
    Bill Ho

    Easy Comfort Food

    $29.90

    Food made with simple ingredients can create wonderful memories, bring comfort and nourish at the same time. Yet, for a busy person or family, preparing food at home is no longer a simple everyday pleasure. Easy Comfort Food helps those with too little time on their hands dive back into the pleasure of easy homespun food. Chef Bill Ho uses uncomplicated techniques to prepare delicious snacks, soups and one-pot meals with ingredients easily found in the modern kitchen. Accompanied by Bill's to...

    View full details
  • Amanda Choy

    Hello! Have You Eaten?

    $22.00

    "This journey of mine welcomes you to slow down and stop for a moment to digest the purpose of food and eating. To me, food is a catalyst for human connection. Memories of my late grandpa buying delectable food for my mother to her observations of my late grandma cooking in the kitchen are memories that are forever etched in my heart. These stories are connected to me and will be passed on as legacies in their own right.  This journey is less about the food per se but rather the togetherness,...

    View full details
  • Denise Fletcher

    How To Cook Everything Singaporean

    $74.00

    For the first time ever, a comprehensive guide to Singaporean cuisine is available. Featuring over 1,000 recipes of familiar home-cooked and hawker favourites from the various ethnic groups, as well as contributions from some of Singapore’s most exciting chefs, cooks can find something to satisfy every palate—from simple comfort food to the more gastronomically adventurous. Compiled and tested by Denise Fletcher, executive chef at Quentin's Bar and Restaurant, Sentosa, these authentic recipes...

    View full details
  • Wong Chiang Yin

    How To Eat 饭饭之辈

    $24.00

    Finding good food is a hobby for many. However, most people may not appreciate the finer details of dishes or trace the culture of dishes to understand their origins and evolutions. This bilingual book about how to appreciate food and anecdotes of few dishes is compiled from a gastronomy column “Fan Fan Zhi Bei” (饭饭之辈) on Lianhe Zaobao written by Dr Wong Chiang Yin (alias Jiang Xia Er Lang 江夏二郎), the Executive Director and Group CEO of Thomson Medical Group. He is a medical professional with ...

    View full details
  • Alvin Mark Tan

    La Kopi

    $29.00

    Coffee is one of the most popular beverages in Singapore. But how many of us know what it takes to brew a cuppa? Full-time artist Alvin Mark Tan returns from Italy and rediscovers the coffee culture here through oils, inks, watercolours and videos. In his first sketchbook brew dedicated to his hometown, he plunges into the coffee scene to see how it has percolated throughout the island.Hardback: 87 PagesProduct Dimensions: 155 x 220 mmISBN: 9789811402258Published by Math Paper Press

    View full details
  • Choy Wai Yuen

    Madam Choy's Cantonese Recipes

    $22.00

    Having turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the last fifty years—all of them fondly adapted to her own style. Born in a well-to-do family in Seremban, she didn’t really have a chance to cook until she was married at 16 and came to Singapore. Her love for cooking grew only in 1957, when she moved to a bigger house with a large kitchen of her own. As someone who has a discerning tongue, Madam Choy o...

    View full details
  • Denise Fletcher

    Mum's Not Cooking

    $20.00

    What do you do when you’re homesick for some Singapore food, but you can’t really cook, mum’s nowhere nearby, or there’s no hawker centre you can shuffle to in your shorts and flip-flops? Cook some yourself! Adopting the loving authority and voice of one who’s accustomed to creating friendly recipes for those who are simply clueless or just rather lazy about cooking, Denise Fletcher, a proud-born-and-bred Singaporean, devotes her culinary experience to creating a companionable book for all th...

    View full details
  • Christopher Tan

    NerdBaker

    $44.00

    Food writer and cooking teacher Christopher Tan busts the world of home baking wide open, with unique recipes, stories and detailed knead-to-know advice from the deepest corners of a true oven nerd’s mind. Explore over 60 breads, cakes, cookies and dishes inspired by his life, travels and food obsessions. Geek out with him over ‘intelligent’ black rice cake, homemade Pocky, the tangled histories of puff pastry and a breathtaking luncheon meat extravaganza. Learn how to make Banhmiclairs, smok...

    View full details
  • Ellice Handy

    Our Favourite Recipes

    $49.00

    This is a completely new edition of one of the most outstanding recipe compendiums of Asian homecooking. First published in 1987, the book covers dishes from Singapore, Malaysia, Indonesia, Thailand, Vietnam, India, Sri Lanka, Burma, and the Philippines. The 210 recipes are unusual yet authentic, and are a welcome addition to the standard repertoir published in cookbooks on Asian food. The extraordinary collection of traditional and contemporary dishes, developed by well-known home chefs and...

    View full details
  • Janice Wong

    Perfection In Imperfection

    $52.00

    A unique way of seeing and thinking and an attention to detail are what shape Chef Janice Wong's inventive desserts - creations applauded by some of the world's most celebrated chefs; from French chocolatier-patissier Pierre Herme to Spanish chef-restaurateurs Juan Mari and Elena Arzak. Through this book, the creative mind behind 2am:dessertbar invites you to enter her world. It is a world where beauty is everything, where no detail is too small to appreciate. This is not an ordinary cookbook...

    View full details
  • Seasonings Magazine

    Seasonings #1

    $38.00

    One cannot fully comprehend the significance of Hari Raya Puasa (Eid al-Fitr) without an insight into Ramadan – they are two sides to the same coin. The literal meaning of ‘puasa’ being ‘fasting’, Hari Raya Puasa refers to a great day of celebration that marks the end of the fasting month. Ramadan has deep spiritual meaning to Muslims, who believe that it was in this month that the Angel Gabriel revealed God’s message to the Prophet Muhammad, culminating in the Quran. As fasting is one of the...

    View full details
  • Seasonings Magazine

    Seasonings #2

    $38.00

    Of all the festivals we celebrate in Singapore, Hungry Ghost Festival might be the most divisive, one that reveals the cracks and crevices of multiracial and multireligious living in Singapore. For the duration of the entire seventh lunar month, there would be the smell of burnt incense in the air, flyaway joss paper on the roadside, and performances for the visiting ‘hungry ghosts’. Complaints of noise, ash, and melted candle wax are not uncommon during this period, and can well be cause for...

    View full details
  • Terry Tan and Christopher Tan

    Singapore Cooking

    $23.00

    An abiding Singaporean passion, food is a central part of life on this multicultural island quite simply because there's so much of it that's so good! Singapore Cooking, featuring a foreword by James Beard Award-Winner David Thompson, is a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab you will have ever eaten, as well as less common but equally delightful dishes, such as Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken) and Nas...

    View full details
  • Christopher Tan

    The Way Of Kueh

    $47.00

    Cooking instructor and author Christopher Tan is back with the definitive book on kuehs, sharing everything you need to know about kueh culture in Singapore. More than just a collection of recipes, The Way of Kueh delves into kueh culture with a lyrical, and at times humourous, contextually rich approach, focusing on kueh families and genres, key kueh heritage cooking techniques, and kuehs with special historical or social significance, or particularly endangered status. It includes well-rese...

    View full details
  • Pamelia Chia

    Wet Market To Table

    $44.00

    Celtuce? Fingerroot? Tatsoi? If you've never heard of these produce names, local chef Pamelia Chia is here to help. Wet markets promise charm and authenticity that supermarkets and online grocers cannot replicate. Local chef Pamelia Chia explores uncommonly used vegetables, fruits and herbs found in Singapore wet markets, using over 80 recipes to bring out their unique flavours and textures. Writing in a frank and easy-to-read manner, Pamelia shares stories from wet-market vendors, memories o...

    View full details