World Food Malaysia & Singapore
A multicultural affair

MARCH, 2003 | MELBOURNE, AUSTRALIA
Live to eat - it's the mantra of Malaysia & Singapore. Lonely Planet's new World Food Malaysia & Singapore celebrates the verve, taste and texture of these colourful countries.

Malaysian and Singaporean cuisine is a multicultural affair combining Malay, Indian, Chinese, Peranakan and Eurasian influences. With such a pulsating diversity of food styles, Malaysia and Singapore are fabulous places to enjoy the art of eating and drinking. World Food Malaysia & Singapore is an appetising condiment for travellers on a trip or can be used at home as an inspiring reference guide.

The people of Malaysia and Singapore are staunchly proud of their regional food. The guide's 'Regional Variations' section explores the various provinces and cities of the region with helpful maps and details on authentic dishes. In colourful Malaka, Malaysia, the cendol, an icy coconut dessert, is a must-try. Don't miss the opportunity to try flavoursome Fish-head curry when in Singapore. Laska from Katong is also worth writing home about.

To drink in Malaysia and Singapore is an experience unlike any other. Enterprising stall holders offer all sorts of fun and exotic drinks. Get sipping on refreshing sugar cane juice, dare to try eye-catching bandung, or if you're feeling a little bit under the weather, sample teh halia (milky ginger tea): the locals swear by it!

Markets and street food receive special attention. World Food Malaysia & Singapore also gives readers the low-down on where to eat: coffeeshops, hawker centres and fine dining establishments. The guide also takes readers through the region's staples and specialities. Learn about the intricacies of rice and noodles. Ever wondered why its impossible to conceive of a Malaysian or Singaporean meal without cili (chilli)? What indigenous fruit and vegetables should you look for at the markets? World Food Malaysia & Singapore explains.

With its luscious photography capturing meal times, street scenes and gorgeous produce, World Food Malaysia & Singapore whets the appetite. Aun Koh's images simply bring the region to life.

With the added bonus of an easy-to-use culinary dictionary, no visit to Malaysia and Singapore is complete without a copy of Lonely Planet's smart and sassy World Food Malaysia & Singapore. The tastebuds will never be the same.

A moment with author Tan Su-Lyn...

When did your love affair with the food and drink of Malaysia & Singapore begin?
This is the food of my childhood and clearly very much part of me. Coming from a culture that adores food, the desire to learn more about the food around me came quite naturally. In many ways, food and drink traditions of this region are being eroded by the rush of urban life. I'm trying to do my bit to help people remember that eating and drinking is very much at the core of culture and tradition. To lose that would be losing a part of who you are.

How did you come to write World Food Malaysia & Singapore?
I quite literally met Specialist Series Publishing Manager, Peter D'Onghia, at the door of the Hilton Adelaide two years ago while we were all in Adelaide for Tasting Australia. He was with Matthew Evans (a World Food author), whom I'd gotten to know quite well with each visit he's made in Singapore. Matthew introduced us, low and behold, it turns out that Peter was looking for someone right then to write the guide to Malaysia and Singapore!

In your opinion, what makes the food and drink of this region so appealing to visitors and locals alike?
Variety. The food of Malaysia and Singapore reflects the multicultural heritage of the two countries. A meal can be read like a history book.

What is your favourite meal in Malaysia?
Penang Char Kway Teow from Jalan Selamat, followed by Chendol. In fact, I'd be happy traipsing from one stall to another across Penang indulging in a ten-course hawker meal!

What is your favourite drink to enjoy in Singapore?
Kopi Peng. Iced local coffee - which has a thick, musky aroma - served with a huge teaspoon of sweetened condensed milk. The perfect respite from a hot day.

Tan Su-Lyn is Managing Editor of Wine & Dine magazine, the most established food publication in the region. She has written for The Asian Wall Street Journal, Travel + Leisure, and The Four Seasons Hotel Magazine amongst others.

AUTHOR TOUR ANNOUNCEMENT

Author of World Food Malaysia & Singapore, Tan Su-Lyn, will be in Melbourne from 9th to 13th of April 2003 to participate in the launch of this exciting new title at the 'East Meets West' event as part of the Melbourne Food & Wine Festival. To arrange an interview or media appearance, contact Sarah Wintle, Lonely Planet Publications on (03) 8379 8000 or email: sarah.wintle@lonelyplanet.com.au

Melbourne Food & Wine Festival event: East Meets West

Lonely Planet, the Singapore Tourism Board and British Airways are pleased to offer food lovers a night of Singaporean spirit at the launch of World Food Malaysia & Singapore to be held as part of the 2003 Melbourne Food & Wine Festival.

Author Tan Su-Lyn will take guests on a culinary journey through the gastronomic gems and spicy secrets that stew together in a heady mix of culture and cuisine to make Singapore such a mouth-watering South-East Asian destination.

So whet your appetite for Asian adventure by joining Singaporean Food Editor, Tan Su-Lyn, celebrated Food Expert, Tony Tan, and a cast of gastronomical enthusiasts, for a literary and literal taste of Singapore.

DATE: Thursday April 10
TIME: 7:00pm
VENUE: Man Mo, 42 New Quay Promenade, Docklands
COST: $60.00 per person; includes banquet meal, complementary glass of wine or beer on arrival, and a copy of this great, new guide.
CREDIT CARD BOOKINGS: 03 8379 8010 (bookings commence 18/2/03)

Media Enquires:
Sarah Wintle
ph: 03 8379 8000
Sarah.Wintle@lonelyplanet.com.au