Sylvia Tan is a journalist and author who had spent more than 25 years in newspapers like the Singapore Herald, The New Nation, The New Paper and The Straits Times. She helped to launch new publications and edited various sections of the newspaper, including business, editorial supplements and local news. The next 25 years, she turned her attention to writing cookbooks (nine), freelancing for various publications, giving food demonstrations and giving talks on Singapore food heritage, with emphasis on Peranakan or Straits Chinese food.
Sylvia Tan
