Launch Of The Singapore Heritage Cookbook: Past, Present, Future

A few days ago, I was very privileged to have been invited to cover the launch of The Singapore Heritage Cookbook: Past Present Future at Nanyang Polytechnic and I am glad that I was there! Image Credit to Nanyang Polytechnic

Author of The Singapore Heritage Cookbook: Past, Present, Future, Executive Chef Tony Khoo [Marina Mandarin Singapore], signing the new cookbook at the event

In celebration of Singapore’s 50th year of independence, Nanyang Polytechnic launched The Singapore Heritage Cookbook: Past, Present, Future, to pay homage to Singapore’s food culture, in particular, hawker food.

Authored by Tony Khoo, Executive Chef of Marina Mandarin Singapore and co-authored by Dr Leslie Tay, Singapore’s profound Food Blogger; the 240-page cookbook showcases the history and original recipes of 12 popular dishes and how Singaporeans enjoy these dishes today. These include the famous Hainanese Chicken Rice, Old-style Chilli Crab and Oyster Omelette, also known as “Orh Luak”.

Image Credit to Nanyang Polytechnic

Nanyang Polytechnic Diploma in Food & Beverage Business student, Mohamed Noorhadi Bin Habib Mohameed, searing lamp flaps for his re-interpretation of the Kampong Satay dish at the launch of The Singapore Heritage Cookbook: Past, Present, Future event

Looking to the future, it also features avant-garde re-interpretations of classic local dishes by two Nanyang Polytechnic students and 10 renowned local chefs.

Image Credit to Nanyang Polytechnic

The futuristic re-interpretation of the Kampong Satay dish by Nanyang Polytechnic Diploma in Food & Beverage Business student, Mohamed Noorhadi Bin Habib Mohameed

My Opinion Of The Singapore Heritage Cookbook: Past, Present, Future?

Having read the entire 240-page cookbook page-by-page, I felt really emotional because it reminded me of my growing-up days. I recalled how my mum would cook our favourite chilli crab using fresh live crabs from the wet market and how she would also skilfully use charcoal to cook claypot rice. My mum does not believe in taking shortcuts when cooking in the kitchen and even till today, she still continues to whip up delightful meals for the family.

As an educator teaching youths how to cook and bake, it has never cross my mind to teach people how to cook local dishes but having attended the launch of The Singapore Heritage Cookbook: Past, Present, Future at Nanyang Polytechnic, it has strengthened my resolve to include some local dishes in my lessons.

What is also very interesting about the cookbook is that it traces the history of each dish and evolution to its present form, and explores how it can be invigorated for the future through new and exciting re-interpretations.

I certainly hope that there will be considerations to make The Singapore Heritage Cookbook: Past, Present, Future available for retail. From what I understand, The Singapore Heritage Cookbook: Past, Present, Future is currently only up for auction and proceeds from the auction will be donated to various beneficiaries.

Image Credit to Nanyang Polytechnic

Author of The Singapore Heritage Cookbook: Past, Present, Future, Executive Chef Tony Khoo from Marina Mandarin Singapore [left], together with Mr Peter Knipp from Peter Knipp Holdings Pte Ltd [right], presenting the cookbook to Mr Chan Lee Mun, Principal & CEO of Nanyang Polytechnic [middle]

Just so you know, the Singapore Heritage Cookbook is published by Food2Print Asia, the publishing arm of Peter Knipp Holdings Pte Ltd and I am very privileged to own a copy of the cookbook which will aid me greatly when I teach about local dishes. While I am not exactly sure when and where it will be available, I really believe that this is the cookbook that every Singaporean household should have in their bookshelf!