• CASHIER
(Full-Time or Part-Time)
Send resume with photo
to Dawn at jobs.shermay@yahoo.com or call +65 6479 8442/8414.
|
|
| |
|
|
| |
 |
Jump to
Reviews & Recommendations
|
|
Bundle
Edition
Includes The New Mrs Lee's Cookbook Vol. 1 &
2
In a limited edition slipcover
updated by Shermay Lee
English Version
(Times Edition 2004)
Hardcover: S$84.65
Where to get it
|
Rasa Sentosa Beach Resort (Sentosa Island, Singapore) |
|
|
The
New Mrs Lee's Cookbook Vol. 2:
Straits Heritage Cuisine
updated by Shermay Lee
English Version
(Times Edition 2004)
Hardcover: S$47.50
Softcover: S$37.50
Where
to get it |
|
The
New Mrs Lee's Cookbook Vol. 2:
Straits Heritage Cuisine
updated by Shermay Lee
Chinese Version
(Times Edition 2004)
Softcover: S$28.50 |
|
The
New Mrs Lee's Cookbook Vol. 1:
Nonya Cuisine
updated by Shermay Lee
English Version
(Times Edition 2003)
Hardcover:
S$47.50
Softcover: S$37.50
|
 |
Awards:
2003 Gourmand Best Cookbook Awards
- English - Rest of the World
- Special Award of the Jury in the Respect of Tradition
Where to get it
Singapore
| |
Shermay's
Cooking School (autographed)
Times
MPH
Borders
Kinokuniya
Barang Barang
Raffles Hotel, Gift Shop
American Club, Thyme (Gift Shop)
Tangs, Basement (Cookbook Section)
Cold Storage
Shangri-La Gift Shop
Ritz-Carlton Hotel |
Malaysia
Others
|
|
The
New Mrs Lee's Cookbook Vol. 1: Nonya Cuisine
Chinese Version
updated by Shermay Lee
S$28.50 |
 |
'Mrs
Lee's Cookbook'
by Mrs Lee Chin Koon (Singapore Xpress Print 1974)
Softcover:
S$19.90
Where
to get it
|
| |
|
|
Review
& Recommendations:
"This is a timeless collection of Peranakan recipes by
Mrs Lee Chin Koon, published in 1974. Today, re-written by
Shermay Lee, granddaughter of the late Mrs Lee (1907-1980),
she has tried to recapture her grandmother's recipes into
two fully illustrated cookbooks. The New Mrs Lee's Cookbook:
Nonya Cuisine features the secrets of Peranakan cuisine and
nonya kitchen. The second volume features a delightful mix
of Chinese, Malay, Indian and Eurasian recipes, and also includes
anecdotes explaining their origins." Singapore Tourism
Board 'Uniquely Singapore' Recommended Gourmet Books - Singapore’s
culinary gems written by Singapore’s food celebrities
Read
More
"Preparation is immensely complex and time-consuming,
requiring the mastery of difficult techniques. “We had
to learn to pound our rempah [spice mix] to just the right
texture … to combine and measure our spices so that
they would harmonize, and … to fry our dishes so that
the gravies would be clear and bright,” noted the late
Lee Chin Koon, doyenne of Peranakan cuisine, in the introduction
to Mrs. Lee’s Cookbook. As a result, the dishes were
deemed too complicated for restaurant cooking and for years
were only available in Peranakan homes. Today, however, in
response to modern lifestyles that no longer permit hours
of kitchen preparation, Singapore boasts several very authentic
Peranakan restaurants. "
Hemispheres Magazine - Roving Gourmet
|
|
