"Asian Cook is now out and available globally and on Amazon.com. It also won the award for Best Asian Cookbook in the World from Gourman 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 50 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.
Currently working on Masterclass in Thai Cooking to be published by Marshall Cavendish, Singapore scheduled for release in the Autumn of 2007. Recently completed the Real Thai Cookbook also by Aurum Press and currently working on a revamp of Nonya cook, a new Malaysian/Singapore cookbook.

Currently a food consultant for Heinz, specializing in Amoy products in the UK, cookery teacher at several colleges and editorial Consultant for Wine & Dine Singapore."