HAPPY NEW YEAR MAKAN KAKIS!!!
New year, new Foodie Friend! Please meet Christopher Tan, an award-winning writer, co oking instructor and photographer, who recently launched a fantastic new book, The Way of Kueh: Savouring & Saving Singapore’s Heritage Desserts.
Essentially, this is his love letter to kueh (pun fully intended!), our collective Singaporean varieties both sweet & savoury, with a hope that people will return to making kueh at home to preserve this waning food heritage. Packed with useful recipes & cooking tips, fascinating interviews with Singapore’s kueh-makers and beautiful colour pictures, Foodies, this is a one book to add to your collection!
The Way of Kueh is the first book to explore and celebrate Singapore’s diverse kueh heritage across all major communities. It aims to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, and to celebrate, preserve and progress this rich and meaningful part of our national food heritage. The Way of Kueh is a project supported by the National Heritage Board.
You can get it all good book stores (choose from 2 covers!) and for more, do follow Christopher on his instagram @thewayofkueh.
In our chat today, we talk about the conception of The Way of Kueh, our local kueh culture, heritage, traditions and kueh-makers and what recipes you can expect from the book.
- Click to listen/ download podcast of The Way of Kueh Part 1.
- Click to listen/ download podcast of The Way of Kueh Part 2.
- Click to listen/ download podcast of Christopher’s proudly Singaporean gelato recommendation.
Christopher’s first recommendation of the year is a proudly Singaporean gelato shop called Tom’s Palette, known for their superb quality ingredients and unusual flavours. What really appealed to Christopher was the fact that owner Chronos Chan uses no emulsifiers, stabilizers or artificial additives in the making of his mouth-watering gelato. Ingredients are carefully sourced and kept as natural as possible, but what they produce is mind-blowingly good.
Some of their amazing, unique flavours that sound like they shouldn’t work but absolutely do include last year’s viral Chee Cheong Fan gelato, Nasi Lemak, White Chocolate Nori, Salted Egg as well as Lepat Jagung (Christopher’s collab with them). Alas, these are limited edition flavours usually launched in the month of September on Tom’s Palette’s anniversary.
Don’t worry though, there are many there wonderful signatures you can try, from the Pei Pa Koa gelato which Christopher describes as the most soothing, refreshing flavour, as well as the Triple-S (Shoyu, sesame seeds and salted dark chocolate).
If you’re a little less adventurous, they have the usual berry flavours and an excellent chocolate sorbet which is Christopher’s go-to flavour, as well as a Yuzu gelato made out of fruit from Japan’s Kochi prefecture.
One final honourable mention is a flavour they only make when they can get top quality ingredients – very ripe bananas, coconut milk and gula melaka for pengat pisang in gelato form!
Keep yourself updated on their facebook page for weekly special flavours every Monday. The gelato is available for purchase in their online store and they do wholesale too.
However, if you want to pay them a visit, you’ll need to hurry – they’re located in Shaw Towers, which is slated for demolition soon. Christopher reckons you’ll have till probably March 2020 to dine-in. Please do, because as he puts it, this is “serious gelato but there’s just something so soulful about it.”
100 Beach Road, #01-25, Shaw Tower
Open Daily: Mondays to Thursdays 12 – 9.30pm
Fridays and Saturdays 12 – 10pm
Sundays 1 – 7pm
Tel: +65 62965239