Chinese heritage cooking

HOTO REDITS All photographs by Hongde Photography except aBse rindaricda tGeod: bpealgoews: 6 (bottom: toy lion dance lions), 9, 10 (right: men playing Chinese chess), 11 (all except top right image), 20, 21, 40 (a Chinese food stall), 41 (left: dim sum), 113 (left: a traditional steamboat; right: tiffin carriers made of enamel) and 157 (left: dried melon seeds and peanuts; right: Chinese nCherwis tyoepahre cra Tkaens:) pages 6 (top left: egg tarts), 10 (left: frying oyster pancakes), 11 (top right: a fish stall at a wet market), 29 (left: bottled condiments and sauces at a Chinese grocery stall), 35, 76 (a Hainanese food stall), 77 (left: a breakfast spread of kaya toast and soft-boiled egg; right: traditional Hainanese rKi cFe Wdounmgp lCinoglles cwtioranp/pNeadti oinn awl Aorvcehniv epsa lomf Slienagvaepso) rea:n Tdh i1rd3 3in (sleetf ti:m farigeed oony sttheer ofrmonetl ectotvee or r( ao rC lhuianke;s rei gchotf:f eae T eshoochpe iwn Cohpinearato pwenrf,o 1rm96a5n)ce) Ministry of Information, Communications and the Arts/National Archives of Singapore: pages 16, 22 and 27 National Archives of Singapore: First, second and fourth inset images on the front cover (a roadside vegetable stall, 1950; a fishmonger unloading fish at the Singapore River, 1946; eating at an itinerant hawker stall, 1930), back cover (an itinerant noodle seller, 1950), pages 13, 14, 15, 17, 18, 19 and 23 Singapore Tourism Board/National Archives of Singapore: page 25

192 CHINESE HERITAAGBEOUT THE AUTHORS Christopher Tan www.foodfella.com Christopher Tan is a writer, food contributor of articles, photog international periodicals such as The Peak and Appetite columnist for Singapore’s conducts talks, demonstrations cuisine and culture at venues Singapore’s National History M Museum, the Sydney Interna Musée Quai Branly in Paris, and America. He has authored, co-aut Amy Vanand edited many cookbooks. www.aufait.com.s Amy Van is currently editor of and wine magazine. Armed wi

BOUT THE UTHORS Christopher Tan www.foodfella.com Christopher Tan is a writer, food consultant and author. A contributor of articles, photographs and recipes to international periodicals such as Saveur, Food & Travel, The Peak and Appetite magazines, he is also a food columnist for Singapore’s Sunday Times. Chris regularly conducts talks, demonstrations and cooking classes on cuisine and culture at venues which have included Singapore’s National History Museum and Peranakan Museum, the Sydney International Food Festival,the Musée Quai Branly in Paris, and the Culinary Institute of America. He has authored, co-authored, styled photos for Amy Vanand edited many cookbooks. www.aufait.com.sg Amy Van is currently editor of a Singapore-based food and wine magazine. Armed with more than 10 years

The Singapore Heritage Cookbook series documen cultural and culinary heritage of the different ethni through recipes passed down from generation to ge made up of two parts: an introduction that provide history and culture of the community in Singapo delightful recipes including traditional dishes and distinct regional variation that makes them unique its focus on the cultural and culinary heritage of Indians, Eurasians and Peranakans in Singapore, th Cookbook series is the definitive reference for an and understand more about the different ethnic gro