In this third compilation of her popular Mad About Food column, Sylvia Tan continues to celebrate the joy of food preparation, cooking and eating in her signature infectious style. Drawing inspiration from visiting chefs at the World Gourmet Summit, her travels all over the world and even from the restrictive eating habits of fussy friends and family members, Sylvia creates innovative new recipes such as green tea tofu, chilli crab linguini, buckwheat risotto, and revives old favourites such as or luak, yam basket and sek bak.

Simple shortcuts revealed in this book - show you how to whip up traditional dishes in a jiffy. Expect also lots of nuggets of anecdotal gems culled from Sylvia’s travels.