Ascott launches Singaporean cookbook to celebrate 30 year anniversary

George Sell George Sell Uploaded 13 August 2014

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Singapore: The Ascott Limited has launched a cookbook “to share Singapore’s unique food culture with its residents globally”, as it celebrates its 30th anniversary.

Titled '30 Years, 30 Recipes: A Gastronomic Journey', the cookbook can be found in all Ascott properties in 20 countries, as well as in libraries in Singapore.

Ascott CEO Lee Chee Koon said: "As a Singapore company that has grown to be the world's largest international serviced residence owner-operator, Ascott is proud to share Singapore's unique food culture with our residents globally. Our residents are mainly expatriates and business travellers. This cookbook will help our residents who are on the road to create the taste and enjoy the feeling of home in the fully-equipped kitchens of their apartments at Ascott."

The cookbook features 30 Peranakan recipes developed by chef Malcolm Lee, who runs the Candlenut restaurant in Singapore. Peranakan cuisine combines Chinese, Malay and other influences.

Lee added: "As a home-grown brand and personality, both Ascott and Chef Lee share similar beliefs. We want to bring the best of what we do from Singapore to the world. Chef Lee's dishes were inspired by his mother and grandmother, very much like home-cooked meals. His passion to become a chef grew from a young age from him watching his mother meticulously prepare traditional Peranakan dishes for family and friends. In the same way, Ascott has grown most of all because of the personal relationships we have enjoyed with our residents, property owners and partners over the last 30 years."

Chef Lee said: "I am grateful for the opportunity to share with Ascott's residents the Peranakan cuisine which I grew up eating with my family and friends. The dishes feature authentic flavours rooted in the heritage of traditional Peranakan cooking but with a twist using modern cooking techniques."

He recently showcased his food at the 2014 World Gourmet Summit. He was recognised at the Summit as a finalist for the Asian Cuisine Chef of the Year while Candlenut was named a finalist for Asian Restaurant of the Year. Candlenut also hosted 23 chefs from the list of 2014 'World's 50 Best Restaurants' including Joan Roca (El Celler De Can Roca) and Yoshihiro Narisawa (Narisawa).

www.the-ascott.com

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