Description
Praise
About the Author

Little Perfections romps through the hawker centres, home kitchens, and restaurants of Singapore, tasting everything and chatting with the cooks.

Eating guide, portrait, cookbook, confession, this collection is an insider’s tour of Singaporean food – and Singaporean society. In a country where food is identity, how do we decide what our food is worth?
“Analytic… playful… sensuous, sharp and sympathetic. More of everything, please!”
—Harold McGee, Author of On Food and Cooking: The Science and Lore of the Kitchen

“With wit, candor, and a philosopher’s eye, Lim Tse Wei transforms the act of eating into literature. These essays shimmer with inventive metaphors, sharp humor, and deep reflection – but what stays with you is the humanity. In his hands, sambal belacan, quarantine meals, and grand hotel banquets all become mirrors of memory, community, and meaning. This book is a luminous gathering of a singular voice, as thoughtful as it is unforgettable.”
—Khir Johari, Author of The Food of Singapore Malays

“Every page sparkles with wit, humour and heart. Revelatory, inspiring and brutally honest. I could not put this down. Oh...the recipes are pretty damn good too!”
—Denise Fletcher, Author of How to Cook Everything Singaporean
Lim Tse Wei grew up in Singapore and has lived in Cambridge, MA since 2007. He and his spouse started a private dining operation in 2007, and ran restaurants together from 2010-2017. He writes about food and technology, but rarely at the same time. He can be found on the internet at humblescrivener.com.

Authors

Little Perfections: Eating in Singapore