Leslie Tay
Singapore: Epigram Books, 2010
ISBN: 9789810865153
Award-winning food blogger Dr. Leslie Tay's insatiable appetite for the best of the best hawker food in Singapore has unearthed much more than where to eat what. Come share a table with him as he peels away myths and reveals insights into our culinary heritage.
Like why is chwee kueh called chwee kueh? Or if "tariking" the tea makes any difference to its taste? Why should popiah be eaten whole? What came first, white or black carrot cake? How does Cantonese fish soup turn milky when no milk is added? What makes a majestic dum biryani? Where to find handmade ngoh hiang? And what is the handle on Singapore's red-hot chilli crab?
You'll find all the answers to these mysteries and to why these may well be the last days of char kway teow in the book. It is also an indispensable insider's guide to hawker food and includes Leslie's top picks.
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