SINGAPORE - Nanyang Polytechnic (NYP) celebrates Singaporean cuisine in a cookbook launched on Wednesday morning.
The Singapore Heritage Cookbook: Past, Present, Future, showcases the history and original recipes of 12 popular dishes.
It also explores how these dishes can be re-invented.
The book was launched in celebration of Singapore's 50th year of independence, and aims to pay homage to the country's food culture - particularly hawker food.
"As Singapore celebrates its milestone 50th birthday this year, it is only fitting that we also celebrate our cuisine, which has been such an integral part of Singapore culture," said Executive Chef of Marina Mandarin Hotel, Tony Khoo.
Mr Khoo wrote the new cookbook, which was commissioned by NYP, together with co-author Dr Leslie Tay.
Two NYP students from the Diploma in Food and Beverage Business, Mohamed Noorhadi Habib Mohameed and Celine Lee, also contributed six recipes featured in the book.
This includes a deep-fried sea bream, as a reinterpretation of the traditional fish head curry.
"I feel privileged to have learnt from, and to be featured alongside the chefs," said Mr Mohamed Noorhadi.
Agreeing, Ms Lee said: "It has been an invigorating experience, and they have inspired me to strive even harder to become as successful as them one day."
Added Dr Tay: "We see that even as Singaporean gastronomy continues to evolve, it is the same familiar flavours that bind the generations of Singaporeans who have come before us to those who will call Singapore home in the future.
"Through this cookbook, let us all eat together."