Singaporean author Khir Johari’s seminal 2021 work, The Food of Singapore Malays: Gastronomic Travels through the Archipelago, recently secured the highest recognition at the renowned Gourmand World Cookbook Awards, earning the coveted Best Of All title. This extraordinary achievement, which represents the ultimate accolade in the award’s 30-year history, further solidifies the book’s status as a crucial document of culture and history, extending beyond its function as a mere culinary guide.
A Decade of Dedicated Research Pays Off
The book, which culminated from 11 years of intensive fieldwork and research by Khir Johari, has consistently garnered international praise since its launch. Prior to this latest win, the title was recognized as the Best in the World in 2023 and captured the Best of the Best in Food Culture earlier in 2025. This sustained global recognition underscores the growing international appreciation for Singaporean Malay culinary heritage.
Johari emphasizes that the volume is more than a collection of recipes. “This is not a cookbook. It is the story of a people,” the author posits, highlighting the book’s profound cultural mission. While The Food of Singapore Malays does feature over 30 traditional recipes, its primary strength lies in its extensive compilation of history, cultural narratives, intricate illustrations, and historical photographs detailing the genesis and evolution of Singaporean Malay gastronomy.
Elevating Food as Cultural Heritage
The latest Best of All award highlights the significant global impact of documenting foodways as cultural heritage. Khir Johari shared his deep satisfaction with the recognition, stating that the most meaningful outcome is knowing that the food traditions of the region are being “seen and understood in a deeper, more nuanced way.”
The author expressed optimism that his work would inspire others to preserve and document their own histories. By framing the culinary traditions within their broader historical and societal context, Johari offers readers a comprehensive understanding of the communal identity and migration patterns that shaped the contemporary Malay palate. This interdisciplinary approach elevates the book beyond the typical cookbook genre, positioning it as an essential piece of scholarship on Southeast Asian culture.
Accessing Singaporean Malay Foodways
For those interested in exploring this celebrated work, The Food of Singapore Malays: Gastronomic Travels through the Archipelago offers an invaluable window into a rich cultural history. The volume is available for purchase through major regional retailers, including Books Kinokuniya and Wardah Books.
This landmark publication encourages culinary enthusiasts and social historians alike to view local cuisines not just as dining options but as living archives of human experience, history, and communal identity. As global interest in regional food cultures intensifies, Johari’s work serves as a powerful model for comprehensive culinary documentation.