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Terry Tan returns with a whole new edition of his first Peranakan cookbook.

Renowned Asian cookbook author and former London executive chef Terry Tan revamps his beloved Straits Chinese Cookbook with a fresh take on Peranakan cuisine. Drawing from his family’s treasured recipes and adding contemporary twists, this book offers a glimpse into the rich culinary heritage of the Peranakans. Designed for today’s busy cooks, the recipes are simple, yet retain the authentic flavours that have made Peranakan food famous. Perfect for both home chefs and food culture aficionados, the book also includes fascinating insights into the history and traditions of this unique community.
Terry Tan grew up in a Peranakan family and learnt to cook from his mother at age 12. He later became a food writer and worked as an executive chef in a Singaporean restaurant in London. During his 40-odd years in the UK, he ran a cookery school and wrote 45 Asian cookbooks. His Asian Cook (2003) was named the best Asian cookbook in the world by the Gourmand World Awards, which also awarded China: A Cookbook (2020) in the same global category. He believes that anyone can cook if recipes are unfussy and instructions are demystified.
As featured in The Straits Times
Once a stickler for cooking rules, Terry Tan relaxes his stance

Cookbook author Terry Tan on his new book — an update of his very first, published back in 1981 — and how his approach to cooking has loosened over the decades.
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Once a stickler for cooking rules, Terry Tan relaxes his stance

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