The End of Char Kway Teow and Other Hawker Mysteries
Written by Dr Leslie Tay
Published: December 2010
Best Food Literature, Singapore, Gourmand World Cookbook Awards 2011
Winner, Third Prize, Popular Readers’ Choice Awards 2011, English (Adult) Category
Why is char kway teow disappearing? What is the difference between bak chor mee and Teochew mee? Where is the chwee in chwee kueh? How do you make milky fish soup without milk? What are the signs of a good rojak stall? Where can you find pork belly satay? Which came first, white or black carrot cake? Who created bak kut teh, Singapore or Malaysia? All the answers, and more, plus where to find the best of Singapore’s classic hawker dishes, in this indispensable insider’s guide to hawker food by Asia Pacific’s number one food blogger Dr Leslie Tay, of I Eat, I Shoot, I Post (www.ieatishootipost.com) fame. Try Leslie’s top picks before they disappear!
Size: 17cm (W) x 23cm (H)