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The Dine-In Movement Cookbook brings you recipes from some of the best restaurants in Singapore

All proceeds from sales of the digital cookbook – which features recipes from F&B concepts like Odette and Atlas Bar – will go to Willing Hearts.

If there’s a silver lining to the Covid-19 pandemic, it’s the outpouring of solidarity and shared humanity across various industries. The F&B industry, in particular, has shown great community spirit, with restaurants and bars banding together to support one another; while at the same time giving back to society. One such initiative that has arisen from the circumstances is the Dine In Movement, created by hospitality group The Dandy Collection – whose concepts include Summerlong and Fat Prince – with a committee that includes The Lo & Behold Group and Sunshine Nation Group.

(Related: New recipe for success on Asian dining scene)

The dine-in movement cover

Now, the movement has launched a digital cookbook, The Dine In Movement Cookbook, which featuring 36 recipes from some of the best restaurants and bars in Singapore – giving readers the chance to hone their culinary prowess in a time when home-cooking is on the upsurge; while attempting to recreate some of their favourite dishes a la minute. Entries in the cookbook include a recipe for Julien Royer’s Pâte de Pomme de Terre, a dish of potato slices and creme fraiche baked in buttery puff pastry; and Bjorn Shen’s crab toast with chicken crackling and trout roe – where buttery toasted brioche meets crab salad. 

  • Tippling Club - Buttered Cinnamon Daiquiri
    Tippling Club - Buttered Cinnamon Daiquiri

For those with more Asian-leaning palates, there’s also a fair number of Asian and heritage recipes, like the tapioca-based Kueh Bengkah (sometimes also known as bingka) from restaurant Kin; as well as the wagyu beef rendang from Candlenut’s Malcolm Lee. There’s also a handful of cocktails in the e-book, like a recipe for a hearty buttered cinnamon daiquiri from modernist bar Tippling Club. Other venues that have contributed recipes to the book include Extra Virgin Pizza, and Papi’s Tacos. 

(Related: Ana Ros on compromise, and why she will never cook chicken rice again)

With the cookbook, you’re not just feeding appetite but your soul too – 100 per cent of the proceeds from every purchase of the $25 cookbook going directly to support Willing Hearts, a volunteer-run soup kitchen and charity that shares a parallel, if different mission from Singapore’s passionate F&B scene: feeding people. Willing Hearts, a non-affiliated, secular charity, prepares, cooks, and distributes about 5000 meals daily to those that need it – which can include low-income families, the elderly, and migrant workers in Singapore. 

(Related: Gourmet Ice Cream: the scoop on the best ice creams to keep close)

 

The Dine In Movement Cookbook can be purchased here

If Willing Heart’s mission resonates with you, opportunities for volunteering or contributing can be found here