The Way of Kueh: Savouring & Saving Singapore’s Heritage Desserts

by Christopher Tan

--Book of the Year, 2020 Singapore Book Awards--
--Winner for the 2020 Singapore Book Awards (Best Illustrated, Non-Fiction)--

Food writer, cooking instructor and author Christopher Tan is back with the definitive book on Singapore’s kueh, sharing everything you need to know about local kueh culture.

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.

Making kueh is truly and traditionally a labour of love. The Way of Kueh was born from a desire to inspire and encourage Singaporeans to make and enjoy kueh together with their families and friends, to celebrate, preserve and progress this unique and rich part of our national food heritage.

632 pages, Kindle Edition

Published July 29, 2025

About the author

Christopher Tan 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 Selections: Gourmet & Travel magazine, and America’s Saveur magazine.

A regular cooking and baking teacher at Shermay's Cooking School, Christopher has also presented talks, demos and tasting sessions revolving around cuisine and culture at many venues, among them Singapore's National Museum and Peranakan Museum, the Culinary Institute of America’s Napa Valley campus, Le Musee Quai Branly in Paris and The Sydney International Food Festival. He has authored and co-authored many cookbooks, including: Singapore Cooking, a compendium of local favourites; Inside the Southeast Asian Kitchen: Foodlores and Flavours, an ASEAN-commissioned volume on the foodways of its constituent nations; Ask The Foodie: Kitchen Knowhow Explained, a collection of his newspaper columns; and Chinese Heritage Cooking, a celebration of traditional Singaporean Chinese recipes. NerdBaker is his 10th cookbook.