There's No Carrot in Carrot Cake [antikvár]

FOREWORD BYPROFESSOR TOMMY KOHIt is with great pleasure that I write the foreword to this book. Every foreign diplomat, visitor, expatriate and lover of food should acquire a copy of this book. There are three reasons for my enthusiasm.First, Singapore is a very young country. We have only existed as an independent country for 45 years. We are, therefore, still in the process of forging a nation. One of the commonalities which unite and bond us as one united people is our love for our unique hawker food or street food.All Singaporeans, irrespective of race, language, religion, love the same classic dishes. For example, for breakfast, we love to eat kaya toast with soft boiled eggs, nasi lemak and roti prata. For lunch, we love to eat chicken rice, mee siam and nasi biryani. For dinner, it is not unusual for a family to order a combination of dishes of different ethnic backgrounds, for example, satay from a Malay stall, mee goreng from an Indian stall and chilli crab from a Chinese stall, accompanied by sugarcane juice, teh tarik and soya bean milk.I remember reading a survey of Singaporeans who live and work abroad. They were asked what they missed most about Singapore. All of them replied that they missed their family and the hawker food. I have a good friend who, upon his return, goes to the Adam