Chef Aziza Ali launches new book on learning to cook in her childhood days
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Chef Aziza Ali (above), who put fine Malay dining on the map in Singapore, launches a new food memoir titled Sambal Days, Kampong Cuisine as part of the final instalment in the Singapore Memories series by publisher Ate. -- ST PHOTO: AZIZ HUSSIN
Chef Aziza Ali, who put fine Malay dining on the map in Singapore, launches a new food memoir titled Sambal Days, Kampong Cuisine as part of the final instalment in the Singapore Memories series by publisher Ate.
Aziza writes about her childhood and how she came to learn and love cooking in the book, and also reminisces about the days she spent living in Kampong Radin Mas.
The 63-year-old hopes that this book can help create awareness in the younger generation about old Singapore as she feels that understanding the past is crucial to a healthy society.
The former owner of upscale Malay restaurant Aziza's in Emerald Hill now runs a consultancy company now and cooks occasionally for special events.
