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The End of Char Kway Teow and Other Hawker Mysteries


SKU: 9789810865153

Dr Leslie Tay


Best Food Literature, Singapore, Gourmand World Cookbook Awards 2011
Winner, Third Prize, Popular Readers’ Choice Awards 2011, English (Adult) Category

Why is char kway teow disappearing? What is the difference between bak chor mee and Teochew mee? Where is the chwee in chwee kueh? How do you make milky fish soup without milk? What are the signs of a good rojak stall? Where can you find pork belly satay? Which came first, white or black carrot cake? Who created bak kut teh, Singapore or Malaysia?

All the answers, and more, plus where to find the best of Singapore’s classic hawker dishes, in this indispensable insider’s guide to hawker food by Asia Pacific’s number one food blogger Dr Leslie Tay, of I Eat, I Shoot, I Post ( fame. Try Leslie’s top picks before they disappear!

Char Kway Teow more than gives other food guides a run for their money. (Tay) seems to sincerely champion local hawkers and their dying trades, hence this book which acts as a kind of repository of facts and folk tales behind Singapore’s distinctive and much loved local cuisine…(C)apturing the essence of local food that no one had really done in such detail before. Tay goes a step further and easily topples the likes of Makansutra in the opinion of those who prefer substance over commercial hype.”
—Jamie Lee, The Business Times

(T)he distillation of his massive catalogue of hawker reviews into a coffee table book makes perfect sense, considering that there has never been such an extensive document of our hawker heritage. Until now. The end of char kway teow perhaps, but the beginning of a renowned food writer?
The Silver Chef

About the Author:
Singapore’s most talked-about food blogger is a doctor. Dr Leslie Tay is the winner of Asia Pacific’s Best Food Blog Award. The author of Only the Best!, Dr Tays first book, The End of Char Kway Teow and Other Hawker Mysteries, is a national bestseller and won the Best Food Literature Award for Singapore at the Gourmand World Cookbook Awards in 2011. He continues to eat his way through Singapore’s cornucopia of hawker stalls and posts his discoveries on

ISBN: 9789810865153
Format: Paperback
Size: 170 x 230mm
Pages: 406pp
Published: December 2010

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