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

Rating:
Summary: A stunning book from the country's best Singaporean rest.
Review: 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.