Asian Cook has been revamped is now out and available globally and on Amazon.com. It also won the award for Best Asian Cookbook in the World from Gourmand World, Barcelona. This is a well- researched tome on the use of the hundreds of Asian implements for such as Kueh Belandah, Kueh Bolu, Ang Ku Kueh, Chappati, Putu Mayam, Chwee Kueh, a whole range of Indonesian desserts and dishes, Thai, Vietnamese and other IndoChinese recipes using traditional tools and materials like granite and terracotta pestle and mortar, banana and pandan leaves and other rustic items.
The book also chronicles Japanese specialist implements like sushi knives, omelette pans, tempura implements and the like; Indian kitchen utensils and tools and just about everything that is used in Malaysian and Singapore kitchens. It has received positive reviews by The Times of London, Singapore's New Paper. UK's Occasions Magazine and other media world-wide.

To the best of my knowledge, no such book has ever been produced and will feature expert guidance on using the tools, more than 70 recipes showing how the tools are used plus step-by-step instructions on some basic recipes and a list of suppliers.

The publishers are Aurum Press who have already produced Tools for Cooks for the western international kitchen.
Thai Table was published by Marshall Cavendish, Singapore in 2007. Also by Aurum is the Real Thai Cookbook. Other books recently published include The Cooking of Malaysia and Singapore, The Cooking of Indonesia and the Philippines, Taste of Singapore, The Food and Cooking of South China, The Food and Cooking of Western China (Sichuan) and yet to be released are The Food and Cooking of North China (Beijing) and The Food and Cooking of Eastern China all by Anness Publishing (UK).

Currently a food consultant specializing in all Asian cuisines.