How to Cook Everything Singaporean

“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."
—bakchormeeboy

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).