This is an ode to plants through the lens of Asia. Though vegetarianism and veganism are often thought of as fads from the West, they are, in fact, rooted in the way Asians have approached eating for centuries. It is clear that there is a deep well of wisdom in Asia on vegetable preparations that yield flavourful results.

With over 64 recipes inspired by Asia and 24 interviews with food artisans, chefs, and writers, Plantasia is a resource for not just vegans or vegetarians, but anyone who seeks to improve their relationship with greens. Its mission is to show that to eat plants is not to be deprived, but a celebration of all that nature has to offer.

There are 8 chapters, depending on the main cooking technique: Raw, Steamed & blanched, Simmered, Fried, Deep-fried, Charred & grilled, Roasted & baked, and Sweetened. Each has 11 recipes & 3 interviews.

About the author
PAMELIA CHIA is a cook and writer born and raised in Singapore. Though a graduate with an Honors’ degree in Food Science and Technology, she decided to trade in her
lab coat for chef whites. To encourage Singaporeans to return to the wet markets and be excited by regional produce, she published her first cookbook Wet Market to Table: A Modern Approach to Fruit & Vegetables (Epigram Books, 2019), which became a national bestseller. Pamelia is also the author of Singapore Noodles, a newsletter with the mission of keeping Singapore’s food heritage alive. Her essays on hawker food and Singaporean food culture have been featured on Channel News Asia. 

Book size: 210 x 273mm, Hardcover