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, Hokkien Fried Noodles, and Murtabek, as well as innovative recipes for new favorites, including Tea-smoked Sea Bass and Stingray in Banana Leaf . 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.
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