The Way of Kueh: Savouring & Saving Singapore’s Heritage Desserts
Food writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore’s kueh, sharing everything you need to know about local kueh culture.
Much more than just a collection of recipes, The Way of Kueh delves into the topic with a lyrical, insightful and practical approach. It traverses kueh families and genres, key kueh-making techniques, the seasonality and social significance of kueh, and the importance of both tradition and innovation. Local kueh artisans from all walks of life share their stories and perspectives in interviews, while short essays muse on the histories, regional and colonial influences, science and symbolism behind this most diverse of food genres.
Helpful glossaries on key ingredients and essential kitchen tools will equip you to tackle over 100 detailed and precise recipes for kuehs from across Singapore’s communities, from ang koo kueh to kueh bakar, kueh kaswi to jian dui, steamed and baked kueh lapis varieties, and many more, including rare and endangered items such as sesagun, putugal and bak kueh.
Making kueh is truly and traditionally a labour of love. The Way of Kueh was born from a desire to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, to celebrate, preserve and progress this unique and rich part of our national food heritage.
“There is no future without respect for the past and Christopher Tan’s detailed ode to the treasures of Singapore’s kueh heritage provides the first and definitive tome featuring the history and culture of Kueh, the authentic culinary techniques and complete recipes with step-by-step photos layered with love with the personal stories he shares of Singapore’s traditional kueh makers. This is a landmark academic and yet folksy food and recipe book for Singapore and culinarians around the world and provides the past with which they can re-create kuehs with authenticity or a reference for culinarians who want to experiment and create the Next Great Singapore Kueh.”
—Violet Oon, Chef, Culinary Curator
About the Author
Christopher Tan (www.foodfella.com) is an award-winning writer, cooking instructor and photographer. His articles, columns, recipes and photographs have appeared in many international publications, including Singapore’s Sunday Times and Straits Times, The Peak magazine, and America’s Saveur magazine.
An instructor at The Kitchen Society, where he frequently holds kueh-themed classes, Christopher has also presented talks, demos and tasting sessions revolving around cuisine and culture at many venues, among them Singapore’s National Library, National Museum and Peranakan Museum, the Culinary Institute of America’s Napa Valley campus, Le Musée Quai Branly in Paris and The Sydney International Food Festival. He has authored and co-authored numerous cookbooks, the most recent being NerdBaker, a memoir and paean to home baking, and Peacetime Kitchen, about war-era foodways and vintage recipes.
Christopher regularly appears at Kueh Appreciation Day. Held since 2015 by Slow Food Singapore, the local chapter of the international grassroots movement devoted to preserving and promoting heritage food culture, this annual event sees Singapore’s small family kueh businesses gather to showcase and demonstrate their specialties. You can also find him on Instagram at @thewayofkueh.
Size: 250mm x 190mm
Published: November 2019