A prodigal daughter delves into the origins of Roti John, "gambling rice," and other culinary treats.
WASHINGTON — Cheryl Tan, Singapore native, journalist, and author of the recent memoir A Tiger in the Kitchen, gave an audience at the Singapore Embassy here a mouth-watering glimpse into Singapore's culinary tradition earlier this month when she spoke at a reception co-hosted by the Embassy and Asia Society Washington Center.
Reminiscing about favorite dishes from her youth, and her struggle to learn to cook them as an adult, Tan delved into the origins of local fare like Roti John, pineapple cookies, and a Tan family specialty, "gambling rice."
Watch Cheryl Tan (4 min., 11 sec.)
Read a complete summary of the Asia Society Washington Center/Singapore Embassy reception here.