From Singapore to Shanghai, this book explores Asia’s dynamic food scene and dizzying array of cuisines. Tokyo and Hong Kong have Michelin dining guides to their names, but equally there are hidden gems in other Asian cities that don’t always make the culinary headlines. Chapters on food trends, leading chefs, signature dishes, gourmet markets, restaurant interiors, cookery schools, wines and gourmet cocktails, as well as cooking tips from some of Asia’s most renowned chefs, make this a must-read for every foodie. Also included are reviews of Asia’s top restaurants along with recipes of their signature dishes. This is your chance to partake of everything from reinvented street fare to molecular cuisine, in venues ranging from vertigo-inducing skyscraper tops to beachside tables with toes digging into the sand.
Text: Pauline Dawn Loh, Sylvia Tan and Amy Van
ISBN: 978-981-4260-20-6
232 pp, 215 mm x 215 mm
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