The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads [Hardcover]

Chris Yeo (Author), Joyce Jue (Author), Keith Oregaard (Photographer)

Product Details

• Hardcover: 175 pages
• Publisher: Harlow & Ratner (April 1993)
• Language: English
• ISBN-10: 096273456X
• ISBN-13: 978-0962734564
• Product Dimensions: 10.5 x 8.3 x 0.9 inches
• Shipping Weight: 2.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #178,803 in Books (See Top 100 in Books)
  • #20 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Pacific Rim

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Customer Reviews

Most Helpful Customer Reviews

16 of 17 people found the following review helpful:

5.0 out of 5 stars A stunning book from the country's best Singaporean rest., December 8, 1998

By A Customer

This review is from: The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads (Hardcover)

This is a truly wonderful book. The recipes, techniques and photographs capture the authentic magnificence of the dishes at Chris Yeo's Straits Cafe (S.F. and Palo Alto), by far the best of the dozen or so Singaporean/Malaysian restaurants in the U.S. that my Malaysian-born wife and I have tried. Most of the Malaysian restaurants in the U.S. are headed by ethnic Chinese and concentrate in that third of the marvelous crossroads cuisine from the Straits of Malacca region. But Chris Yeo (also ethnic Chinese) brings the full breadth and flavor of the Malay, Indian and Nonya (a distinct group that arose from the liasons of Chinese traders and local Malay women centuries ago) dishes, which seems to have taken the best features from the fine foods of Thailand, China, Indonesia and India. As in the restaurant, everything in the book is authentic and imaginative. Searching or mailing for the correct ingredient is worth it. And following the simple but sometimes time-consuming techniques is also beneficial. One of my favorite recipes is here: Yu Sang, a festive ceviche-like salad of lemon-cooked raw fish mixed with slivered veggies and tossed with a sweet dressing.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Recipes are easy to follow and taste just like my mom's cooking!!, July 28, 2005

By 

Suan H. Yeo (VT, USA) - See all my reviews

This review is from: The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads (Hardcover)

This is by far one of the best cookbooks I have. Growing up in Malaysia and now living in the US, I have missed the authentic Malaysian cooking and this book enables me to cook my favorite foods and it tastes similar to my Mom's cooking. Very easy to follow recipes and my husband loves it as well. Can't go wrong with this cookbook!

5.0 out of 5 stars Great cookbook, November 1, 2011

By 

John H. Frykman "Psychotherapist" (San Francisco, CA) - See all my reviews
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Amazon Verified Purchase

This review is from: The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads (Hardcover)

Christ Yeo's "The Cooking of Singapore: Great Dishes from Asia's Culinary Crossroads" is just fantastic. Many are of dises served in his first restaurant, "Straights" on Geary Blvd. in SF. The writing is clear and the recipies easy to follow.