8 Singaporean Cookbooks To Explore Authentic Recipes From The Heart of The Lion City
Singapore is a melting pot of cuisines because it incorporates a rich heritage of dishes blending the influence of Chinese, Indonesian, Malay, Indian, and Western. A visit to one of the hawker centers or shopping mall food courts will help you be as eye-opening as gastronomically gratifying. If you are a local Singaporean or a foreigner who loves foods of this country but can’t go to restaurants in Singapore, then this article is for you. We have collected and selected a list of 8 most perfect Singapore cookbooks that we want to share so you can create traditional Singaporean dishes to enjoy at home.
Singapore Cooking: Fabulous Recipes from Asia’s Food Capital
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“Very nice full-page photos of Singaporean food and pretty authentic recipes. A good volume to give to people interested in South East Asian cuisine, or other Singaporeans who are away from home and miss the food terribly. Instructions are easy to follow…”- Lynn
“Singapore Cooking: Fabulous Recipes from Asia’s Food Capital” brings you a fabulous collection of beloved local classics, including the most extraordinary Chicken Rice and Chili Crab, as well as less typical but equally delightful dishes, such as Nasi Ulam (Herbal Rice Salad) and Ayam Tempra (Spicy Sweet-and-Sour Stir-Fried Chicken).
The mouthwatering recipes in this Singapore cookbook are easy to follow and accompanied by beautiful color photographs.
About the Author: This book is the combination of 3 talented authors Terry Tan, Christopher Tan, and Edmond Ho.
Terry Tan is known as a leading cooking teacher, consultant, and historian. In addition, he also writes and broadcasts on Asian and Oriental food and cooking.
Christopher Tan is a food consultant, writer, editor, and photojournalist who regularly contributes recipes, articles, and photos to several magazines.
Edmond Ho is a famous food, travel, and lifestyle photographer based in Singapore.
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Singapore Hawker Classics Unveiled: Decoding 25 Favourite Dishes
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“…this is a great recipe book. I appreciate the simple explanation in this recipe book. A lot of great traditional hawker food listed here…”- Sparky_jr
This book represents a celebration of Singapore’s renowned culinary heritage and tells you everything you ever needed to know a memory of Singapore’s famous culinary heritage.
The 25 delicious recipes featured in this book will allow you to recreate your favorite classic hawker at home and inspire you to view these familiar dishes in a new light. In particular, besides the traditional presentation in each meal will include a new interpretation with a modern twist.
Moreover, you will find that every dish is mentioned in great detail, including information on its heritage, aroma, flavor, and texture, nutritional value, as well as clear step-by-step instructions and photographs.
About the author: “Singapore Hawker Classics Unveiled” is produced by Temasek Polytechnic and especially by the contributions of the staff of the culinary department in the School of Applied Sciences.
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The Food of Singapore: Simple Street Food Recipes from the Lion City
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“The recipes are easy to follow with beautiful pictures. Really enjoy reading it”- Susan wong
Singaporean cuisine has long bewitched prominent tastemakers like James Oseland, editor-in-chief of Saveur magazine. However, not many cookbooks truly delved into the unique flavor of Singapore food. Finally, this cookbook presents a glorious cross-section of traditional Singapore recipes.
“The Food of Singapore” is an excellent introduction to Singapore’s cuisine. You will find Singapore’s favorite recipes, including:
- Chili crab
- Smoked fish fillets
- Grilled stingray
- Classic Hokkaidoien Mee
- Murtabak
- And much more
About the author: Djoko Wibisono born in East Java and is the Executive Chef at Beaufort Sonesta.
David Wong is a chef of Chinese cuisine at Beaufort Sonesta and has worked in restaurant kitchens for the past thirty years.
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Peranakan Heritage Cooking (Singapore Heritage Cooking)
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“Love the recipes. I have already tried a couple, and they turned out great. Gorgeous pictures!!”- Races
Peranakan Heritage Cooking (Singapore Heritage Cooking) is a book that contains recipes passed down from generation to generation in the Singapore Heritage Cookbook series, which documents and preserves the cultural and culinary heritage of different ethnic groups in Singapore. Each book consists of two parts: The introduction provides an overview of the history and culture of the community in Singapore and a selection of 55 – 65 recipes.
This book covers traditional dishes, which boast a distinct regional variation that makes them unique as well as Singapore dishes that have been adapted over time with lifestyle changes.
About the author: Philip Chia is the author of the book Peranakan Heritage Cooking (Singapore Heritage Cooking). In addition, you can also find some of his other titles such as:
- Nyonya delicacies
- Perfect Peranakan bites for the party: Nyonya small dishes for all occasions
- Peranakan kitchen
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The Little Singapore Cookbook: A Collection of Singapore’s Best-Loved Dishes
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“Any cookbook that gives you even a slight chance of finding an original recipe is worth looking through. A nice little book worth looking at!”- Corrina
The Little Singapore Cookbook offers the most popular nationwide recipes that have been tried and tested by famous food writer, Wendy Hutton.
You can easily find options like the ubiquitous Singapore Chicken Rice, Fried Hokkien Mee, the famous spicy noodle soup, succulent Chilli Crab, and irresistible noodles dishes such as Char Kway Teow, Laksa Lemak. The author wants to ensure that any home cook can produce delicious and authentic Singaporean dishes to share with friends and family, so the recipes are clearly presented and explained.
About the author: Wendy Hutton was born in New Zealand, but has spent most of her life in Southeast Asia. After moving from Singapore to Sabah, Malaysian Borneo, she wrote more than a dozen books on the natural environment here.
She is famous for many books on Singapore cuisine such as The Food of Love (on Eurasian cuisines), Singapore Food (first published in 1979), and Mini Singapore Favourites (Periplus Mini Cookbook Series) (The book will be mentioned shortly)
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Mini Singapore Favourites (Periplus Mini Cookbook Series)
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“Five Stars. Very interesting.”- Margery ang
“Mini Singapore Favourites (Periplus Mini Cookbook Series)” contains everything you need to make mouthwateringdishes from Asia’s culinary crossroads through clear photography, easy-to-read, and authentic recipes. This cookbook includes over 30 recipes from all over Singapore. You will find recipes for meat, seafood, poultry, bread, rice, noodles, vegetables, snacks, appetizers, desserts, and more.
Each recipe comes with tips on cook time, prep time, and serving sizes. In particular, the book also includes necessary Singapore ingredients, over 32 detailed photos, unit conversion tables, and dual measurements. All of which will make your cooking process more straightforward.
About the author: In addition to the books that helped Wendy Hutton’s name become famous as mentioned before, you can also find some of her books written about the cuisine of other countries such as :
- Authentic Recipes from Malaysia: [Malaysian Cookbook, 62 Recpies] (Authentic Recipes Series)
- Food of Bali: Authentic Recipes from the Islands of the Gods (Food Of The World Cookbooks)
- Handy Pocket Guide to Tropical Fruits (Handy Pocket Guides)
- Mini Eurasian Favorites (Periplus Mini Cookbook Series)
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Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
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“A comprehensive book about culture and food. Best ethnic cuisine books are like this one, where everything is explained… Not just recipes. It is really good writing, and the pictures are phenomenal. This book is just not for cooks, but curious people in general with a hunger for knowledge!” – Jorge V
This book serves to demystify Southeast Asia’s cuisine with recipes translated years of photography, culinary training, and practical tips on cooking.
With more than 100 recipes, 700 photos, and vivid anecdotes, this cookbook is perfect for anyone who wants to learn about Southeast Asian cuisine flavors.
About the author: Robert Danhi is a chef with 25 years in the culinary world, a culinary educator at the CIA, and R & D across the globe currently leads Chef Danhi & Co. He was the finalist for the “Best Asian Cookbook in the World” cookbook in 2009. Now, Robert is continuing to write for leading food publications across the globe.
Martin Yan lives in San Mateo, California, and is a highly respected food consultant, cooking instructor, and host of various international cooking shows. He is the author of books: Martin Yan’s Asian Favorites, Martin Yan’s Feast, Chinese Cooking for Dummies, and Martin Yan’s Quick & Easy.
Jay Weinstein lives in New York City and is the author of The Ethical Gourmet, A Cup of Comfort Cookbook, and The Everything Vegetarian Cookbook.
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15 Best Authentic Singapore Local Cuisine Recipes
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“The recipes are simple and easy to follow. Photos are great, makes everything in it look so delicious.”- jiahui
In this book, you will find the 15 best local dishes that can last you for the next 31 days and need slightly more time and effort to gather.
The recipes have gone through a meticulous selection to ensure these dishes are simple enough to prepare at home. This helps you to experience them uniquely, even when you reside thousands of miles away from this multi-cultural island of food lovers.
About the Author: Leah Lee was born and raised in Singapore. She has a deep love and passion for food, and that has taken her to live across different cities in Southeast Asian cities like Hong Kong, China, Taiwan, Thailand, Vietnam.
In this book, she decided to compile the best of the dishes she has. These dishes will bring you the fastest and easiest recipes, both balanced and nutritious.
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We hope you like this post and finally find out your favorite Singaporean cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
