New cookbook pays homage to Singapore’s hawker legacy
by Tok Yui Shuen
@ 12 Jun 2015
Launched in May, The Singapore Heritage Cookbook: Past, Present and Future is dedicated to celebrating this country’s famous cuisine, one that continues to enthrall both local and international food enthusiasts. Authored by Executive Chef Tony Khoo of Marina Mandarin Singapore and co-authored by renowned local food writer Dr Leslie Tay, the 240-page cookbook is a tribute to twelve of Singapore’s most beloved dishes.
For more information or purchase enquiries, please contact The Publisher at 6377 6045 or write to Food2Print Asia, #04-01, 7 Jalan Kilang, Singapore 159407.
