Plantasia: A Vegetarian Cookbook Through Asia Alkem

“This authoritative guide through Asian techniques and flavours will revolutionise your cooking. Brilliant, innovative and incredibly inspiring!”
—Mandy Yin, restaurateur and author of Sambal Shiok: The Malaysian Cookbook

“Pamelia has written a vibrant and scrumptious ode to the vegetables of Asia. Her cookbook both honours tradition and pushes the boundaries on what a plant-based feast can look like.”
—Clarissa Wei, journalist and author of Made in Taiwan

“I love everything about Plantasia, from the vibrant imagery, refreshing design, stories, sketches and most of all the beautifully written selection of glorious recipes. I want to cook it all and will happily turn vegetarian for months to do so!”
—Karan Gokani, author of Hoppers: The Cookbook

“Plantasia provides a beautiful and practical cornucopia of diverse delights. It is an excellent guide for what you might wish to eat, and provides the means for understanding how technique can be used to produce complex, balanced deliciousness. While reading it, I was compelled to stop, search my pantry and cook. I may never leave the kitchen!”
—Holly Davis, author of Ferment: A Guide to the Ancient Art of Culturing Foods

“Plantasia is an absolute joy to read. Pamelia’s gift for tasty prose and captivating visuals, along with a liberal seasoning of helpful cooking tips and Asian cultural anecdotes, make this a real gem of a cookbook. From tofu to chaat, thunder tea to peach gum — flavours and ingredients of our Asian upbringing that I adored — it’s truly gratifying to see all these plant-based Asian ingredients shine!”
—Yi Jun Loh, writer and founder of Jun & Tonic

“Pamelia’s newest book takes us on an exhilarating journey to Asian vegetable heaven. With a total of 25 cooks sharing stories and flavour-building techniques, this cookbook is a must-have for vegetable lovers and Asian food lovers alike.”
—Maureen Tan, culinary teacher and author of Java

“A thrilling collection of recipes from all over Asia. The flavours and colours of Pamelia Chia’s recipes leap off the page.”
—Fuchsia Dunlop, author of Every Grain of Rice: Simple Chinese Home Cooking

“This is a stunningly original book, rooted in a deep respect for Asian traditions, philosophies and ingredients and at the same time genuinely progressive in its approach. Pamelia’s extensive knowledge of cuisine has enabled her to contextualise her stories and vegetable-starring recipes in a way which demystifies and excites. The focus is on the pleasure-giving and nourishing value of plants rather than substitution or deprivation. Plantasia tantalises with gorgeous vegetables and innovative cooking methods, and I cannot wait to cook my way through the entire book.”
—Helen Goh, co-author of Ottolenghi Sweet and columnist for Sydney Morning Herald/The Age

Pamelia Chia is a cook and writer born and raised in Singapore. Though a graduate with an honours 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. She also writes Singapore Noodles, a newsletter with the mission of keeping Singapore’s food heritage alive. She currently lives with her husband, Wex, in the Netherlands.