Wet Market to Table

Celtuce? Fingerroot? Tatsoi? If you've never heard of these produce names, local chef Pamelia Chia is here to help.

Wet markets promise charm and authenticity that supermarkets and online grocers cannot replicate. Local chef Pamelia Chia explores uncommonly used vegetables, fruits and herbs found in Singapore wet markets, using over 80 recipes to bring out their unique flavours and textures. Writing in a frank and easy-to-read manner, Pamelia shares stories from wet-market vendors, memories of grocery shopping with her mother and how each ingredient inspires her to push the boundaries of local cooking.