Kuehs are quintessential to the Chinese New Year festivities, but how much do we actually know of their origins and significance to this auspicious holiday? Take a bite into the world of kueh – learn tidbits from the expert, Christopher Tan himself, on the history and heritage of these kuehs that we often take for granted.
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.
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.
VENUE: Huggs-Epigram Coffee Bookshop
ADDRESS: 45 Maxwell Road, #01-01, Singapore 069118
EVENT WEBSITE: Facebook
DATE AND TIME
17 Jan 2020, 7pm–8pm