Simon Goh was the first to combine hot food with cool jazz at his Chinta Ria restaurants. Now you can't eat a decent sambol sotong without the sweet sound of sax in your ears. With this hot cookbook and cool CD in your hands, you can feast on flaky roti bread and the smoky voice of Christine Sullivan, nibble fried loh bak with George Golla on guitar, and delve into deep, dark beef rendang to the sounds of Trio Toykeat.
So start on easy street with tofu ria, Singapore mee hoon and chilli prawns, and hit that play button at the same time.
