Singapore & Penang street food
Subtitle: cooking & travelling in Singapore and Malaysia
By: text: Tom Vandenberghe & photography and foodstyling: Luk Thys ; translation: Ian Connerry
Contributors: Thys, Luk, photographer
Publisher: Lannoo
Published: 2013
Place of publication: Tielt, Belgium
Language: eng
Number of pages: 223
ISBN-13: 9789401403672
Subjects: Street food; Cooking; Singaporean Cooking; Malaysian Cooking
Other titles: Singapore and Penang street food; Cooking & travelling in Singapore and Malaysia; Cooking and travelling in Singapore and Malaysia
Description: Singapore and Penang have a lot in common both culinary and culturally. For centuries they have been crossroads of ancient trade, and immigration gave them a strong multicultural personality. [This book] shows the authentic taste of delicious street food in Malaysia and how the street food scene in Singapore has become more food court nowadays. Regulated out of existence years ago, street food vendors moved into hawker centres where even the most delicate stomachs have the opportunity to partake. Strict safety and hygiene regulations make Singapore's hawker food some of the safest street food around, keeping high standards of tastiness and authenticity. Beside five different Chinese cuisines, Singapore also offers Indian, Malaysian, Indonesian and Thai street food dishes. In Penang you will find similar dishes but with a different touch, a different interpretation. The range of regional varieties is endless.
Notes: Includes index.
Table of contents: title: Categories. China; title: India; title: Malaysia, Singapore & Indonesia; title: Nonya or Peranakan; title: Kopi tiam and coffee shops; title: Tom's story. Singapore: a stop-over destination?; title: Hawker centre hopping; title: Geylang; title: A lazy Sunday; title: Penang express; title: Georgetown: a cultural and culinary jewel; title: An eating adventure with friends; title: Meetings.