Influenced by the surrounding islands, China, and other parts of Asia, the cuisine of Singapore has long bewitched prominent taste makers such as James Oseland, the editor-in-chief of <i>Saveur</i> magazine. Yet, few cookbooks have truly delved into the unique flavors of Indonesian food and cooking. At last, <i>The Food of Singapore</i> presents a glorious cross section of traditional recipes such as <b>Chili Crab, Classic Hokkien Mee, and Murtabak, as well as innovative recipes for new favorites, including Tea-smoked Fish Fillets and Barbecued Stingray</b>. Born in East Java, chef Djoko Wibisono is the perfect guide to introduce Singapore's delicious melange of flavors, and <i>The Food of Singapore is a splendid introduction to a cuisine poised to become the next hot international culinary sensation.