‘It’s impossible to pinpoint a certain specific cuisine to one region, so when people ask me what type of food is Singaporean, I simply reply with “the delicious type”. Southeast Asian cuisine is a proud mix of migrants and influences from all across Asia, which fuses together to create something even greater than the original.’
Meaning ‘to eat’ or ‘dinner time’ in Malay, in Makan, rising star Elizabeth Haigh draws together recipes that have been handed down through many generations of her family, from Nonya to Nonya, creating a time-capsule of a cuisine.
Growing up, it was through food that Elizabeth’s mum demonstrated her affection, and the passion and love poured into each recipe is all collated here; a love letter to family cooking and traditions.
Recipes include: Nonya-spiced braised duck stew pickled watermelon and radish salad beef rendang Singapore chilli crab fried tofu with spicy peanut sauce spicy noodle soup nasi goreng (spicy fried rice) Miso apple pie … and many more!
Adapting these traditional recipes to ensure ingredients are easily sourced in the West, Elizabeth brings a taste of Singapore to your own kitchen.
Publisher: Bloomsbury Publishing PLC
Number of pages: 304
Weight: 1080 g
Dimensions: 246 x 189 mm
From architecture student to Michelin-star chef, Elizabeth has paved her way creating businesses from scratch into success. Being one of the leading wood-fire cooking chefs in London, Elizabeth also consults, advises and recipe develops for brands and companies. She created Kaizen House to tell stories and share knowledge about the foodie world.
Elizabeth won a Michelin star at Hackney’s Pidgin before leaving in 2017 to pursue her own restaurant, Shibui. She has since established the Kaizen House project and is running a two-month dinner residency at London’s Mortimer House from May – June. Her dishes have been described as bold & exciting, yet balanced, fusing her Singaporean-British heritage and fine dining cooking experience with a passion for wood-fire cooking.
Also working on her youtube channel to share tips and recipes from her home kitchen – Elizabeth is redefining what is means to be a modern chef. Rather than being stuck in a restaurant it’s more about education.