Southeast Asian cuisine is one of the world's most vibrant culinary traditions, yet finding reliable, well-written books on the subject can be a challenge. This themed reading list brings together cookbooks, food memoirs, and culinary histories that offer factual depth, cultural context, and practical recipes. The list focuses on titles widely available in English, many published byMonsoon Books as well as other established houses, and provides specific details, authors, page counts, approximate prices in Singapore dollars (SGD), and retailers, so you can source them in Singapore or online. For a broader overview of Southeast Asian literature and resources, see our complete guide to Southeast Asian books, authors, translations, history, and reading resources.

The Foundations: Classic Cookbooks for Home Kitchens

For anyone wanting to cook Southeast Asian food at home, a few cornerstone cookbooks provide reliable recipes, clear techniques, and cultural background. The following titles are frequently cited by chefs and home cooks in Singapore, Malaysia, and beyond.

The Food of Malaysia by Wendy Hutton (Periplus Editions, 2005)

Wendy Hutton was a leading food writer in Southeast Asia. Her book The Food of Malaysia: 62 Easy and Delicious Recipes from the Crossroads of Asia (ISBN 978-0794602091, 112 pages) covers Malay, Chinese, Indian, Eurasian, and Nyonya cuisines. Recipes include Beef Rendang (a slow-cooked dry curry from Negeri Sembilan), Ikan Bakar (grilled fish), and Kuih Lapis (layered steamed cake). Each recipe includes a photograph and a short cultural note. The book is widely available at Kinokuniya Singapore (main store at Ngee Ann City, Orchard Road) for SGD 24.90, and at Books Kinokuniya Malaysia outlets. Online, it is stocked by online bookstores specialising in Southeast Asian titles such as Select Books (Singapore) and Book Depository (for international delivery).

Madhur Jaffrey's Ultimate Curry Bible by Madhur Jaffrey (Ebury Press, 2003)

Although Madhur Jaffrey is best known for Indian cooking, her Ultimate Curry Bible (ISBN 978-0091875763, 368 pages, SGD 35.00 at Kinokuniya) includes extensive sections on Thai, Malaysian, and Indonesian curries. Jaffrey travelled to hawker centres and home kitchens in Penang, Bangkok, and Jakarta to collect recipes. The book contains 200 recipes with detailed instructions, notes on spice pastes, and substitute ingredients for Western kitchens. It is available at Kinokuniya Singapore, Popular Bookstore outlets, and via Amazon Singapore (SGD 28.00-35.00).

Thai Food by David Thompson (Penguin Australia, 2002; 2nd edition, 2009)

David Thompson’s Thai Food (ISBN 978-1740454759, 688 pages) is often called the definitive English-language cookbook on Thai cuisine. The book covers regional cuisines from Northern (Chiang Mai), Northeastern (Isan), Central (Bangkok), and Southern Thailand. It includes 300 recipes, extensive ingredient glossaries, and a history of Thai eating culture. The price in Singapore is approximately SGD 65.00 at Kinokuniya. Thompson’s second book, Thai Street Food (2009, ISBN 978-1741969915, 336 pages, SGD 49.90), focuses specifically on Bangkok’s street stalls and market foods, with recipes for Pad Thai, Som Tam (green papaya salad), and Khao Soi (curry noodle soup). For more on Thai authors, see our piece on Thai authors to watch.

Culinary Travel Memoirs: Stories from Street Stalls and Village Kitchens

Travel memoirs that explore Southeast Asian food culture often combine personal narrative with recipes and regional history. The following authors bring the region’s food to life through vivid, non-fictional storytelling.

Mangoes & Curry Leaves: Culinary Travels in the Greater Himalayas by Jeffrey Alford and Naomi Duguid (Artisan, 2005)

This beautifully photographed book (ISBN 978-1579653295, 320 pages, SGD 45.00 at Kinokuniya) covers food from Nepal, Bhutan, Bangladesh, Pakistan, and Northern India, but its chapter on Myanmar (Burma) is especially relevant for Southeast Asian food enthusiasts. The authors travelled through Shan State and Yangon, documenting Mohinga (rice noodle fish soup), Laphet Thoke (fermented tea leaf salad), and Shan-style tofu. The book includes 200 recipes and cultural notes. Available at Kinokuniya Singapore and via travel writing on Southeast Asia sections in independent bookshops like Littered with Books (Duxton Hill, Singapore).

The Food of Vietnam by Luke Nguyen (Hardie Grant Books, 2013)

Luke Nguyen is a Vietnamese-Australian chef and television presenter. His The Food of Vietnam (ISBN 978-1742706276, 256 pages, SGD 39.90) is part cookbook, part travelogue. He takes readers from Hanoi’s Old Quarter to the Mekong Delta, with recipes for Phở Bò (beef noodle soup), Bánh Mì (Vietnamese baguette sandwich), and Bún Chả (grilled pork with noodles). The book includes street food sections and advice on assembling a Vietnamese pantry. It is available at Kinokuniya Singapore and at Vietnamese specialty stores like The Little Vietnam Shop (online). For more Vietnamese cuisine references, see Vietnamese literary gems and best Vietnamese novels in English.

Bali: The Food of My Island Home by Janet De Neefe (Hardie Grant, 2013)

Janet De Neefe, an Australian who has lived in Ubud, Bali, for decades, runs the Ubud Food Festival and the restaurant Casa Luna. Her cookbook-memoir (ISBN 978-1742706191, 240 pages, SGD 42.00) explores Balinese Hindu culinary traditions, offerings, ceremonial feasts, and everyday dishes. Recipes include Bebek Betutu (slow-roasted duck wrapped in banana leaves), Sate Lilit (minced seafood satay), and Lawar (vegetable and coconut salad). The book is available at Kinokuniya Singapore and at Books Kinokuniya in Jakarta. For more on Indonesian culture and writing, see Indonesian writers in English and Indonesian fiction in translation.

Cultural and Historical Examinations of Food

Understanding the history of trade, migration, and colonialism is essential for grasping why Southeast Asian food tastes the way it does. The following books offer scholarly yet accessible perspectives on food history.

Food and Foodways in Asia: Resource, Tradition and Cooking edited by Sidney Cheung and C. H. Tan (Routledge, 2007)

This academic volume (ISBN 978-0415407564, 224 pages, SGD 75.00 new, but available used for SGD 30.00 via online sellers) includes chapters on the introduction of chili peppers to Southeast Asia, the role of rice in Thai identity, and the evolution of Chinese-Malay cuisine (Nyonya food). It provides a solid historical framework for anyone interested in the deep roots of dishes like Laksa, Rendang, and Nasi Lemak. Available through the National University of Singapore (NUS) library and online retailers like Amazon.

Rice: The Grain That Built Civilizations by Renée Marton (University of Chicago Press, 2017)

Marton’s global history of rice (ISBN 978-0226412908, 256 pages, SGD 38.00) devotes several chapters to Southeast Asia, including Vietnam’s Mekong Delta, Thailand’s Central Plains, and Indonesia’s terraced paddies. It discusses the cultural significance of glutinous rice in Laos and northern Thailand, and the impact of the Green Revolution on Philippine rice farming. The book is a helpful background text for understanding ingredients central to the region’s cooking. It can be ordered through Kinokuniya Singapore or requested from the National Library Board (NLB) Singapore via borrowing Southeast Asian books from libraries.

Regional Specialities and Niche Topics

Beyond general cookbooks, a number of focused titles explore particular cuisines, ingredients, or cooking techniques in depth.

Nyonya and Peranakan Cooking

Peranakan (Straits Chinese) cuisine, which blends Chinese ingredients with Southeast Asian spices and techniques, has produced several excellent dedicated cookbooks.

  • Mrs. Lee's Cookbook by Mrs. Lee Chin Koon (originally published 1974; re-released by Epigram Books, 2015). Mrs. Lee was the mother of Singapore’s first Prime Minister, Lee Kuan Yew. Her cookbook contains 200 Nyonya recipes, including Ayam Buah Keluak (chicken with black nuts), Laksa Lemak, and Kueh (traditional cakes). A new edition (ISBN 978-9814615031, 256 pages, SGD 35.00) is available at Epigram Books (bookshop at Keppel Bay, Singapore) and Kinokuniya.
  • Peranakan Heritage Cooking by Philip Chia (Marshall Cavendish, 2012). Chef Philip Chia, a third-generation Peranakan, presents 80 recipes with step-by-step photographs (ISBN 978-9814361846, 176 pages, SGD 25.00). It focuses on everyday Peranakan meals, such as Nasi Kuning (turmeric rice) and Ikan Assam (sour fish curry). Available at Popular Bookstore and online.

Filipino Cuisine in Print

Filipino food has seen a global surge in interest. The following cookbook is a reliable starting point.

  • Mami King: How Jollibee Became the World’s Best-Tasting Fried Chicken by John Paul P. P. B. (Anvil Publishing, 2020). While primarily a business story, this book (ISBN 978-9712737759, 240 pages, SGD 25.00) also includes cultural context on the Filipino palate, including the ubiquity of Chickenjoy, Jollibee spaghetti with banana ketchup, and the role of the ‘sari-sari’ store in shaping food preferences. It is available at Basheer Bookstore (Singapore) and via local Philippine online stores like Fully Booked.
  • For a more general cookbook: The Filipino Cookbook by Miki Garcia (Tuttle, 2012). This book (ISBN 978-0804841627, 144 pages, SGD 22.00) covers 80 recipes including Adobo, Sinigang, and Lechon. Available at Kinokuniya Singapore and Amazon Singapore.

Indonesian Sambals and Spice Pastes

Sambal, the ubiquitous chili-based condiment in Indonesian cooking, has its own dedicated book. Sambal: Spice and Soul of Indonesia by Petty Pusponegoro and Rusty Clasquin (Marshall Cavendish, 2018, ISBN 978-9814797355, 176 pages, SGD 28.00) explores 50 types of sambal from across the archipelago, with origins in Java, Sumatra, Sulawesi, and Bali. Each entry includes a cultural explanation and recipe. Available at Kinokuniya Singapore and Books Kinokuniya Jakarta.

Practical Guides for Shopping and Cooking in Singapore

For readers based in Singapore, cooking Southeast Asian food is made easier by knowing where to buy ingredients and which local cookbooks offer the most practical guidance.

The Southeast Asian Cookbook: Singapore, Malaysia, Indonesia, Thailand, Vietnam by Wendy Hutton (Periplus, 2000)

This all-in-one volume (ISBN 978-9625938404, 256 pages, SGD 29.90) is a concrete resource for beginners. It includes chapters on each country’s cuisine with about 15-20 recipes each, plus a glossary of ingredients available in Singapore supermarkets (e.g., NTUC FairPrice, Cold Storage). Recipes include Indonesian Gado-Gado (vegetable salad with peanut sauce), Malaysian Nasi Lemak, Thai Green Curry, and Vietnamese Spring Rolls. The book is widely available at Kinokuniya, Popular, and even at some NTUC FairPrice outlets.

Where to buy ingredients in Singapore

Several markets and specialty stores in Singapore supply authentic Southeast Asian produce and spice pastes:

  • Tekka Market (Little India): Fresh turmeric, galangal, lemongrass, and kaffir lime leaves; fresh fish and meats.
  • Chinatown Wet Market (Smith Street): Dried shrimp, Chinese sausage (lap cheong), sprouts, and rice noodles.
  • Geylang Serai Market (Malay Village): Palm sugar (gula melaka), coconut milk, pandan leaves, and rempah (spice pastes) sold by Malay aunties.
  • Mustafa Centre (Little India): Open 24 hours; stocks dried chillies, chutneys, and South Indian ingredients used in Singapore-Malaysian cooking.
  • Cold Storage (various): Fresh herbs, Belachan (dried shrimp paste), boxed coconut cream, and frozen curry leaves.

For more on sourcing Southeast Asian books in Singapore, including cookbooks, see our article on where to buy Southeast Asian books in Singapore.

Contemporary Voices: Food Writing and Cookbooks by New-Generation Authors

A new wave of chef-authors and food writers is bringing modern perspectives to Southeast Asian cuisine, including vegan and plant-based adaptations, fusion techniques, and sustainability.

Vegetarian Southeast Asian Cooking by Brigitte Troom (Periplus, 2003)

This book (ISBN 978-0794602466, 112 pages, SGD 19.90) adapts classic dishes, such as Tom Yum Soup, Nasi Goreng, and Char Kway Teow, into vegetarian versions. It uses tofu, tempeh, and seitan as protein substitutes while keeping authentic flavours. Available at Kinokuniya Singapore and at specialty health stores like Brown Rice Paradise.

Malaysian Cooking: A Masterclass in Authentic and Delicious Asian Cooking by Betty Saw (Marshall Cavendish, 2014)

Betty Saw is a Malaysian chef and teacher. Her book (ISBN 978-9814561390, 240 pages, SGD 35.00) provides detailed instructions for complex techniques such as making curry paste in a mortar and pestle, and tips for achieving the perfect wok hei (breath of the wok) in fried noodles. It includes 100 recipes with a heavy focus on Malaysian Chinese hawker food. Available at Kinokuniya and Popular.

Lonely Planet’s Southeast Asia Food & Travel Guide (Lonely Planet, 2020)

This pocket-sized guide (ISBN 978-1788683607, 192 pages, SGD 18.99) combines travel tips with food recommendations: where to find the best bowls of Laksa in Penang, the best Som Tam in Bangkok, and the best Bánh Mì in Ho Chi Minh City. It includes short profiles of street vendors and food markets. Available at Kinokuniya Singapore and all major bookstores.

Final Recommendations and How to Build a Home Library

If you are starting a collection, prioritise one foundational cookbook per country: Thai Food (Thompson) for Thailand, Luke Nguyen’s Food of Vietnam for Vietnam, The Food of Malaysia (Hutton) for Malaysia/Singapore, and Bali: The Food of My Island Home for Indonesia. Supplement with a street food memoir like Thai Street Food and a culinary history like Food and Foodways in Asia for context. Total cost for these six books (new, in Singapore) is approximately SGD 275.00-300.00.

For readers on a budget, the National Library Board (NLB) Singapore has a strong collection of Southeast Asian cookbooks, search their online catalogue under subject “Cooking, Southeast Asian” or “Food, Southeast Asia.” The library at the Asian Civilisations Museum (ACM) in Singapore also holds rare cookbooks. For more library options, see borrowing Southeast Asian books from libraries.

Finally, for online purchase, trusted web retailers for Singapore-based buyers include online bookstores that specialise in Southeast Asian titles such as Select Books (selectbooks.com.sg), Epigram Books (epigrambooks.sg), and Books Kinokuniya (kinokuniya.com.sg). International readers can use Book Depository (free worldwide delivery) or Amazon SG, but be mindful of shipping times for heat-sensitive cookbooks (they may warp in tropical climates if left in transit too long).

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