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.