How To Cook Everything Singaporean

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.

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).

Size: 190mm x 250mm