This volume presents a cross section of both traditional recipes such as Chili Crab, Hokkien Fried Noodles, and Murtabek and contemporary recipes including Tea-smoked Seabass and Stingray in Banana Leaf.
Author Biography
"Djoko Wibisono," born in East Java, is the Executive Chef at the Beaufort Sonesta. "David Wong," chef of Chinese cuisine at the Beaufort Sonesta, has worked in restaurant kitchens for the past thirty years.
