Singaporean Cookbook: “Plusixfive” (S$48.04)


Written by Lee Guo Sun, 33, an ex-overseas Law student at the University College London, UK.

Lee recalled his student’s days overseas:
It was just me being in London and realising that, s***, I miss local food.

He and his other Singaporean friends started to hold pot-luck dinners once a fortnight, for which he would prepare dishes such as Teochew-style braised duck, roast pork belly and chicken rice.

Why Lee and his friends decided to write on local food:

Since we can’t preserve the dishes or the hawkers, then the next best thing would be to preserve the recipes, so that others would at least have an inkling of how the dishes are made.

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