- About the Author
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The go-to encyclopaedic compendium for Singaporean food every household should have. Featuring 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, cooks can find something to satisfy every palate—from simple comfort food to the more gastronomically adventurous.
Compiled and tested by Denise Fletcher, executive chef at Quentin's Bar and Restaurant, Sentosa, these authentic recipes are written in a casual and approachable style. Broken down into clear, easy-to-follow steps, even those new to Southeast Asian cuisine will find How to Cook Everything Singaporean 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
Denise Fletcher is the executive chef at Quentin's Bar & Restaurant, Sentosa. True to the cultural mix reflected in Singaporean cuisine, she is of Portuguese descent on her maternal side, Scottish descent on her paternal side, and also has Peranakan connections as her step-great-grandmother was a Nyonya.
Born-and-bred in Singapore, Denise is the mother of three boys and was previously the partner of a food stall specialising in Eurasian and other Singaporean dishes. 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