July 10, 2018

It’s food galore this month! Food aficionados, get ready to whet your appetite for Singapore Food Festival 2018. 25 years in running, the Festival is a month long celebration of the island’s best local cuisine.

To savour local delights beyond this month, we feature alumni and local food writer Sylvia Tan’s (Department of English Language and Literature) cookbook, Singapore Heritage Food (2004). The well-crafted book features a variety of mouth-watering local delights through the years. Beginning with colonial heritage foods such as bread pudding, Tan’s cookbook brings us along a sensational gastronomical heritage journey with recipes for street food favourites, dimsum and finger foods. True to Singapore’s cosmopolitan culture, the cookbook also presents contemporary fusion foods like Ayam Tempura and even Green Curry Pizza!

If your tantalized taste buds need to be satiated beyond the Singapore Food Festival, pick up a copy of Sylvia Tan’s book here.

Or find her and her recipes (necessarily accompanied by appetite inducing pictures) here.