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Sylvia Tan is a popular Singapore
food writer with five cookbooks to her name.
The latest, Mad About Food, The Cookbook, is
a compilation of her recipes culled from her
travels and her award-winning cooking column
of the same name first published in the Sunday
Times.
She also writes on Singapore’s
culinary heritage and Singapore Heritage Food
is possibly a new food classic. The book describes
the multicultural nature of Singapore food,
documents the dishes particular to Singapore
and the various culinary influences at play
over the years.
In this respect, she has given
lectures, workshops and cooking demonstrations
on the subject and in particular on nonya cooking.
Sylvia currently writes a healthy
eating column called Eat to Live in the Straits
Times and is a juror for the international Slow
Food Movement started by Carlo Petrini. This
movement aims to protect traditional food processing
and agriculture from the onslaught of modern
methods of commercial food production that includes
controversial methods of genetically modified
foods.
Before her full-time involvement
in food writing, she was a newspaper journalist
for more than 20 years editing for The Singapore
Herald, The New Nation, The New Paper and The
Straits Times.
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