Wendy Hutton, sometimes referred to as “the diva of Southeast Asian cuisine”, has been exploring Asia's culinary arts and writing cookbooks (around 20 to date) since coming to the region in 1967. She has also written many travel articles and guide books, edited Singapore Airlines inflight magazine 'SilverKris', written advertising copy for international clients and, since arriving in Kota Kinabalu in the north of Borneo over 20 years ago, has become a passionate writer on the local environment.
L&S: Please describe yourself in 5 words:
WH: Adventurous, inquisitive, impulsive, optimistic, self-confident.
L&S: What is your proudest accomplishment to date?
WH: Seeing the new edition of my first cookbook, Singapore Food, published almost 30 years after the original first appeared.
L&S: The best compliment you’ve received?
WH: When a Chinese friend told me that my version of pork slow-cooked in soy sauce (Tau Yu Bak) was even better than his mother’s.
L&S: In your opinion, how is food best enjoyed?
WH: With friends and plenty of time - together, of course, with good wine or beer.
L&S: A peek into your fridge would reveal:
WH: Essential ingredients for around 8 different cuisines; a terracotta pot of home-made yoghurt and masses of fruit and vegetables.
L&S: Are there any new Asian culinary trends that we should be aware of?
WH: While I’m fascinated by the changes in Asian cuisines over the past four centuries, especially those resulting from cross-cultural contacts, I’m less interested in the efforts of today’s chefs trying to create “the latest trend”.
L&S: An ideal day for you would consist of:
WH: Discovering something: a marine species I’ve never seen before while scuba diving, spotting a new bird, cooking with a new ingredient or eating a dish I’ve never tasted before.
L&S: Any tips for budding writers?
WH: Just do it!
L&S: What would you like people to know about you?
WH: I’m always ready for new experiences.
L&S: Lastly, Wendy Hutton is:
WH: Incredibly happy to be alive and well and living in Borneo.
Photography by Cede Prudente
Comments
I had one with me for 30 years. It's my first cookbook and I bought it when I was 12.
I can't seem to find it anywhere except at Singapore national library in the reference section.
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