Singapore best restaurant cookbook

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. 

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. 

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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. 

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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