- Description
- About the Author
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It started out as a labour of love for her family, which grew to become a national phenomenon. Mrs Lee Chin Koon (1907-1980), mother of Singapore’s founding Prime Minister Lee Kuan Yew, and a Peranakan by descent, spent a lifetime compiling her own collection of family recipes. She had intended to pass down the secrets of her home-cooked Peranakan and local dishes, perfected over the years in her very own kitchen, to her children and grandchildren. In 1974, her heritage recipes were eventually published as Mrs Lee’s Cookbook, and were embraced by an entire nation. Her book has since seen numerous reprints, and has become widely accepted as one of the leading authorities on Peranakan and local cuisine in Singapore.
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Shermay Lee is a food consultant and award-winning cookbook author specialising in Singapore heritage and Peranakan cuisine. Her most recent endeavour and role is as founder and owner of her eponymous label, Shermay’s Singapore Fine Food, which features a range of her sauces and crackers.
As part of her food consultancy, Singapore Airlines tapped on Shermay’s culinary expertise to commemorate Singapore’s 50th birthday with the creation of a three-month long “Singapore Heritage Cuisine” menu, available across all cabin classes and lounges. This appointment makes her the first born and bred Singaporean, first Peranakan and amongst only a handful of female chefs who has collaborated with on an international scale. She has worked with The Clifford Pier at The Fullerton Bay Hotel, an iconic 5-star hotel. For SG50, Singapore’s golden jubilee year, she curated a special menu “Singapore’s Culinary Grande Dames” featuring dishes by Mrs Lee Chin Koon (her grandmother), Mrs Leong Yee Soo (her grandaunt) and Mrs Ellice Handy (her former school principal); all of whom were pioneer Singaporean cookbook authors.
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