A wonderful book on the heritage of Singapore food with recipes from the colonial days, the snackbar era, the old-time Cantonese restaurants, and hawker favourites.
A beautiful collection of Malacca-Portuguese recipes, with an intimate knowledge of the history of this community and its cuisine.
This is a good reference for everyone who is interested in the cuisine of Singapore, Malaysia and Indonesia. The ingredients and culinary styles that shaped the region is explained with lots of photos and recipes.
South Indian cooking defines much of Singapore's Indian cooking. With more than 100 recipes,and information on ingredients, equipments and techniques, Devagi Sanmugam, a Singaporean makes South Indian cooking more accessible.