- About the Author
Winner of the 2021 Singapore Book Awards: Best Illustrated Non-Fiction Title & Book of the Year (Honorable Mention)
Look inside the book
This is the go-to encyclopaedic compendium for Singaporean food every household should have. Features contributions from some of Singapore’s most exciting chefs, including Bjorn Shen, Violet Oon and Willin Low.
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, you can find something to satisfy every palate—from simple comfort food to something more gastronomically adventurous.
Compiled and tested by Denise Fletcher, former executive chef at Quentin's Bar and Restaurant, Sentosa, these authentic recipes are written in a casual and approachable style. Broken down into clear, simple steps, even those new to Southeast Asian cuisine will find How to Cook Everything Singaporean easy to use and an essential companion in the kitchen.
“If you're looking for the most indispensable Singapore cookbook, this is it!”
—Dr Leslie Tay, food blogger (ieatishootipost.sg) and author of Only the Best! The ieatishootipost Guide to Singapore's Shiokest Hawker Food
"Fletcher, the executive chef at Quentin's Bar & Restaurant in Sentosa, hopes that the book will be an indispensable companion in the kitchen—although given that its heft, it will probably need its own stand!"
—The Straits Times
"Think it’s just hawker fare and zhi char? Think again, with extra special contributions from renowned chefs such as Violet Oon, Willin Low and Bjorn Shen, to make sure you become a kitchen god and impress your family and friends."
Denise Fletcher is the food editor at Epigram Books. True to the cultural mix reflected in Singaporean cuisine, she is of Portuguese descent on her maternal side, Scottish descent on her paternal side, is married to an Indonesian, and also has Peranakan connections as her step-great-grandmother was a Nyonya.
Born-and-bred in Singapore, she received her culinary training at SHATEC and is the proud mother of three grown sons. Denise was previously a partner in a food stall specialising in Eurasian and other Singaporean dishes, and the former executive chef at Quentin’s Bar & Restaurant, Sentosa. She is the author of three cookbooks, Quickies: Morning, Noon and Night (2009), Mum’s Not Cooking: Favourite Singaporean Recipes for the Near Clueless or Plain Lazy (2012), and How to Cook Everything Singaporean (2020).
Cover Type: Hard cover
Page Count: 692
Year Published: 2020
Size: 190mm x 250mm