The Little Singapore Cookbook offers tried and tested recipes from renowned food writer, Wendy Hutton, for some of the nation’s best-loved foods. Among this selection are the eponymous Singapore chicken rice, mouth-watering chilli crab and irresistible noodle dishes such as char kway teow, fried Hokkien mee and the famous spicy noodle soup, laksa lemak. Clearly explained recipes ensure that any home cook can produce authentic and delicious Singapore food to share with friends and family.

Although a New Zealander by birth, the late Wendy Hutton spent the majority of her life in South East Asia, becoming an acknowledged authority on the region’s food. Wendy travelled widely across Asia to explore the local cuisines, often visiting Singapore to enjoy what she regarded as some of the world’s best food. She was perhaps best known for her books on Singapore cuisine, having authored the ground-breaking Singapore Food (first published in 1979), The Food of Love (on Eurasian cuisines), and Green Mangoes and Lemon Grass among other titles.