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Animal, vegetable, pastry: Singaporean cookbook authors celebrate Asia’s diversity
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(Clockwise from top left) Plantasia author Pamelia Chia, Chinese Pastry School author Yeo Min and Tok Panjang author Arthur Lim.
PHOTOS: GRIT AND GOLD PHOTOGRAPHY, JASON QUAH, NG SOR LUAN
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SINGAPORE – Think pastry and macarons, muffins and meringues might come immediately to mind. Plant-based food? That might conjure up images of meat substitutes such as Impossible or Beyond.
These narratives are changing.
