About the book:
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!
Publisher: Epigram Books
Publication Date: 2010
Size: 170 x 230 mm
About the author:
Singapore’s most talked-about food blogger is a doctor. Dr Leslie Tay is the winner of Asia Pacific’s Best Food Blog Award. The author of Only the Best!, Dr Tay’s first book, The End of Char Kway Teow and Other Hawker Mysteries, is a national bestseller and won the Best Food Literature Award for Singapore at the Gourmand World Cookbook Awards in 2011. He continues to eat his way through Singapore’s cornucopia of hawker stalls and posts his discoveries on www.ieatishootipost.sg.
Awards for The End of Char Kway Teow:
Winner, Best Food Literature Book in Singapore – Gourmand World Cookbook Awards 2011
Winner, Third Prize – Popular Readers’ Choice Awards Singapore 2011
“Char Kway Teow more than gives other food guides a run for their money. (Tay) seems to sincerely champion local hawkers and their dying trades, hence this book which acts as a kind of repository of facts and folk tales behind Singapore’s distinctive and much loved local cuisine…(C)apturing the essence of local food that no one had really done in such detail before. Tay goes a step further and easily topples the likes of Makansutra in the opinion of those who prefer substance over commercial hype.”
—Jamie Lee, The Business Times
“(T)he distillation of his massive catalogue of hawker reviews into a coffee table book makes perfect sense, considering that there has never been such an extensive document of our hawker heritage. Until now. The end of char kway teow perhaps, but the beginning of a renowned food writer?”
—The Silver Chef