Currently SOLD OUT!
Drop us an email at firstname.lastname@example.org and we will update you if we do restock (and/or secure an international deal...)!
In the meanwhile, it's available in Kinokuniya, Times Bookstore, Popular and other major book stores!
SPECIAL UNIQUE AUTOGRAPHED & DOODLED COPY! AVAILABLE HERE ONLY! EACH COPY HAS A DIFFERENT DOODLE! STICKERS THROWN IN! GET YOURS NOW!
A Singaporean Supper Club Cookbook
(Or How to Subvert Singaporean Culinary Misconceptions, Avert Stir-Fry Calamities, Make Your Nyonya Grandmother Weep with Joy and Other Badass Kitchen Skills)
Structured like a regular supper-club night, Plusixfive: A Singaporean Supper Club Cookbook is packed with stories about plusixfive’s signature dishes, memories of Singapore and guest recipes from the likes of Momofuku Seiōbo head chef Ben Greeno, food blogger Lizzie Mabbot and The Straits Times food editor Tan Hsueh Yun. With passion and irreverence, Goz and his team demystify local hawker favourites like satay and chwee kueh and staples of Peranakan cooking like babi pongteh and ayam buah keluak, teaching you how to cook delicious Singaporean food right out of your own kitchen. If you dont see your shipping option below MAIL US!
For more details about the book, go to www.plusixfive.com
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Author and Designer Profile
Author Goz Lee spent most of his childhood in Singapore watching his grandma cook all kinds of Hainanese goodies, from chicken rice to pear soups. In 2011, he started plusixfive, a Singaporean supper club, which was an early pioneer of the Southeast Asian supper-club movement in London. A full-time lawyer by day, he is now based in Hong Kong, where he continues to expand plusixfive's ventures abroad. This is his first book.
Designer Shu Han Lee is a chef for plusixfive and a writer, photographer and illustrator for her popular food blog Mummy, I Can Cook! She has been named one of the best British food bloggers by The Sunday Times (UK) and has also contributed to foodie publications like Cereal, Great British Chefs, Crumbs and Flavour.