Based on a decade of research, Khir's new book uncovers all sorts of interesting new information about the origins, traditions, tools, cooking techniques and culinary assimilation that make up Malay cuisine. — Photos: LAW SOO PHYE/The Food of Singapore Malays by Khir Johari
Discoveries can only be made when intrepid men and women dare to go against the grain, whether that is treading uncharted waters by creating something new or fashioning something new out of something old.
The latter is exactly what erudite Malay history and culture researcher Khir Johari set out to do when he decided to research and write a watershed book on Malay food, weaving through the history, anthropology, botany, cooking techniques, mythology, composition and evolution of Malay cuisine.
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