Little Perfections: Eating in Singapore

Little Perfections romps through the hawker centres, home kitchens, and restaurants of Singapore, tasting everything and chatting with the cooks.

Eating guide, portrait, cookbook, confession, this collection is an insider’s tour of Singaporean food – and Singaporean society. In a country where food is identity, how do we decide what our food is worth?

“Analytic… playful… sensuous, sharp and sympathetic. More of everything, please!” – Harold McGee, On Food and Cooking

“One of the smartest, most talented people writing today about food.” – Ed Behr, The Art of Eating

“Each chapter teases your senses, makes you marvel at the thoughtful craftsmanship, and leaves you both satisfied and wanting more.” – Lan Lam, America’s Test Kitchen

“These essays shimmer with inventive metaphors, sharp humor, and deep reflection – but what stays with you is the humanity.” – Khir Johari, The Food of Singapore Malays

“Every page sparkles with with, humour, and heart.” – Denise Fletcher, How to Cook Everything Singaporean

Available 14 Nov 2025, from Landmark Books

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Bio

TW Lim writes about food and technology, though rarely at the same time.

He writes Let Them Eat Cake, a newsletter about food and value – meaning “the regard that something is held to deserve; the importance, worth, or usefulness of something.”

He writes about the physical world for Scope of Work - with series on culinary technology, palm oil, and most recently, reliability.

His writing has also appeared in Cook’s Illustrated, The Art of Eating, and The Boston Globe.

By day, he is a technical writer at Antithesis.

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