Читать книгу Shiok! - Terry Tan - Страница 6

a deep-seated passion for food

Call me biased, but I think the best reason for visiting Singapore is the food. If Singaporeans aren’t eating a meal, then they are either talking about it or planning for the next. This passion does not stem merely from some culinary hedonism —although pleasure surely plays a large part—but from some deep-seated belief that the sharing of food and its preparation binds a family and community together. Even more so when the food tastes so good.

Perhaps the true strength of Singaporean food lies in its diverse background and the willingness of the people to embrace new tastes and ingredients. Chinese, Malay, Indian, and Nonya cuisines are both maintained and blended into one of the world’s most interesting, delicious cuisines. Whatever the reason the result is food that tastes ... shiok !

The Jackfruit Curry and Gulai Prawns make me want to go to the market and then into the kitchen. The Fishhead Curry could easily do a winning lap on Race Course Road. The Satay or Hainanese Chicken Rice are happily reminiscent of that served in the old Beach Road or Middle Road restaurants. In this book, culinary favorites such as these are presented in an enticing style with truly alluring photographs.

I have known both Terry and Christopher Tan for several years and have always been impressed with their conviction and knowledge. This wonderful book is the outcome.

Chinese chives tipped with jade-green buds.