Chef Eric Low puts together a collection of 42 authentic and highly popular Teochew recipes in The Little Teochew Cookbook. From mouthwatering street food such as oyster omelet and muah chee to festive favorites such as png kueh and chwee kueh to the Teochew must- have - Teochew muay, this book showcases the distinct flavors of Teochew food and is an indispensable guide to serving up light yet satisfying Teochew treats for the whole family. With informative headtes and invaluable cooking and preparation tips, The Little Teochew Cookbook makes an ideal gift and re-introduces Teochew food in delightful bite-sized morsels.
An award-winning chef, Chef Eric received his training at the Culinary Institute of America (CIA). He is the chef-owner of Lush Epicurean Culinary Consultancy. Chef Eric is an active member of the executive committee of the Singapore Chefs Association. In 2011, he was part of a team of local chefs that hosted 20 internationally renowned chefs to provide insights to Singaporean cuisine during the second run of the Singapore International Culinary Exchange (SPICE) program, jointly organized by International Enterprise (IE) Singapore, SPRING Singapore and Singapore Tourism Board. Chef Eric appears often on television and in newspapers and magazines, and is a familiar face with home cooks and food aficionados both in Singapore and abroad.