Reviewed by Rama Gaind.
“Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.” ― Giada De Laurentiis
Malaysians and Singaporeans are food-obsessed. The mix of ethnicities and multicultural traditions in these neighbouring, historically linked countries offer the food lover a gastronomic experience like no other. Variety is certainly the spice of life here ― and that’s a claim that certainly rings true.
“Here a simple staple like rice is transformed from bubur (rice porridge) to nasi lemak (coconut rice), from ketupat (compressed rice) to tuak (rice wine).” If noodles are more to your taste, then take your pick from a mesmerising selection ― some made from rice four, some from wheat flour and others from mung beans ― served up in flavoursome soups or as a foil for the sizzling contents of a wok.
With opportunities to eat or drink around every corner, you’ll never go hungry or thirsty in Malaysia and Singapore. Every dish offers fresh insight to the history and culture of this colourful region. Nowhere else in Asia are the elements of three great culinary traditions ― China, India and the Malay Archipelago ― so intertwined.
Eat Malaysia & Singapore is a culinary companion packed with beautiful illustrations, inspirational photography and detailed insights that bring the distinctive food and culture of these famous destinations to life. It introduces the key specialities of each region, covering their history and significance to the local people.
Learn about the dishes that you will find on regional menus, how to order and eat them and other essential words and phrases for navigating the food scene.
The extensive section on etiquette covers all the do’s and don’ts of local customs so you need never feel awkward or uncertain.
Playwright George Bernard Shaw made a realistic point: “There is no love sincerer than the love of food.”