Miele in Singapore is a strong supporter of the Food and Wine industry. Over the years Miele has partnered various renowned chefs, food and wine authorities and associations in the production of culinary publications, bringing the art of cooking well into the homes of many. A long-standing partner of the World Gourmet Summit, Singapore's respected annual gastronomic event and a recent partner of the Sun Festival which celebrates the art of living well is part of Miele Singapore's continuous effort to promoting the enjoyment of the culinary arts.

The inaugural issue of the Miele Guide was launched in 2008 with the objective of supporting the food and wine industry in Asia - recognizing Asian culinary talents and establishments as well as nurturing future talents in the industry. Launched on 31 October 2008, the Miele Guide is Asia's first truly independent and authoritative restaurant guide written by expert food lovers who know ad love Asia. A naming sponsor of the guide, it represents Miele's continuous commitment to promoting the enjoyment and understanding of good food among the people of this diverse region. Taking the company philosphy of "Immer Besser" or " Forever Better" into heart, Miele is constantly working to make our products ever better, just as the chefs and restaurateurs in this region are commitment to improving upon what they are doing, delivering excellence and exceptional dining experiences.

This cookbook focuses on how heritage food forms an indelible link between one’s  sense of history and one’s sense of family. Through vivid life stories of 30 prominent personalities who have, in different ways, made significant contributions to Singapore and 59 heritage recipes shared by them. Heritage Feasts highlights that, by learning and passing on your own family’s treasured dishes, you too are helping to strengthen and extend the fine threads of history and family.

Heritage Feasts also encourages the modern family to create new shared moments and continue traditions of familial feasting around the dinner table. In this book you will find an invaluable collection of true-blue Singaporean dishes, all beautifully illustrated with sumptuous pictures by award-winning photographer Edmond Ho. These include a family favourite from acclaimed jazz singer Claressa Monteiro – the oxtail soup by her mother, the dry mutton curry which Subhas Anandan’s mother whipped up for the renowned criminal lawyer’s long-awaited homecoming, a rare recipe for sambal buah keluak, taken from the notebooks of Mrs Seow Poh Leng, the original inspiration behind playwright Stella Kon’s acclaimed monodrama Emily of Emerald Hill, and a comforting tomato soup which filmmaker Eric Khoo enjoyed as a child.

A meaningful cookbook project commissioned in celebration of Miele’s 111th anniversary, Heritage Feasts is the work of industry veterans – including food magazine editor Joyceline Tully, local food expert Christopher Tan and top lensmen Edmond Ho and Mervin Chua – and is a rare platform for the promotion on Singapore culinary traditions.

All proceeds from the sales of Heritage Feasts will go towards Kidz Horizon, a charitable organisation that raises funds for Singapore’s only dedicated children’s hospital – KK Women’s and Children’s Hospital. As generations of Singaporeans have been born at or delivered their babies here, KK, as it’s affectionately known, is one of the key foundations of our community. By helping them, Heritage Feasts will be helping to care for and nurture Singapore’s children who are ultimately our legacy and future. 

Heritage Feasts is available at the Miele Gallery, the Miele Online Boutique www.webshop.miele.sg and major bookstores.

For order form please click here.

Recipes from the Heart is a specialty cookbook featuring ten top chefs in Singapore coming together to encourage culinary dreams amongst disadvantaged children and youth. Put together by Project Happy Feet, Recipes from the Heart aims to raise funds for children beneficiaries in Singapore through MILK (Mainly I Love Kids) as well as in Vietnam and Cambodia through Project Happy Feet. As an official cookbook sponsor, Miele is proud to have made this project possible by sponsoring the cost of printing the cookbook so that 100% of the funds raised can go towards the beneficiaries.

More than just a cookbook, Recipes from the Heart is also a beautiful and visual coffee table book that can be enjoyed by many. Chef Jimmy Chok, Chef and owner of Bistro Soori, who supported the planning team by assembling the team of top chefs is accompanied by Pang Kok Keong, Executive Pastry Chef of Les Amis Group, Daniel Sia, Head Chef at The White Rabbit, Robert Chan, Executive Chef of Swissôtel Merchant Court, Singapore, Petrine Fan, Culinary Instructor at Temesak Polytechnic, Yen Koh, Executive Chef of Unilever Foodsolutions in South East Asia/Singapore, Robin Ho, Chef de Cuisine of Marmalade Group of Restaurants, Anderson Ho, Executive Sous Chef, Singapore airport Terminal Services, Jason Lee, Executive Chef of Seven On Club as well as notable food writer Chef Christopher Tan. All of whom contributed their time, creativity, effort and recipes for this worthy cause. Photographs featured in the cookbook are shot by award-winning food photographer, Edmond Ho of Jambu studio.

For more information on Recipes from the Heart, please visit www.projecthappyfeet.org.

In 2009, Miele supported A Symphony of Taste as it extends the pleasures of creation in the kitchen by bringing great music, exceptional cuisine and outstanding chefs together. A Symphony of Taste is the Singapore Symphony Orchestra’s (SSO) glossy coffee-table book which was specifically developed by the SSO Ladies’ League to cultivate appreciation of classical music through the culinary arts and was launched as part of the orchestra’s 30th anniversary celebrations. The book includes an Asian and Western menu for each season, and 32 brand new recipes expressly created for the SSO by 10 emerging chefs in Singapore using ingredients and produce available during each corresponding season. Each chef got the inspiration for each recipe from listening to live recordings of the SSO in concert.

The SSO book has also won the following awards at the Gourmand World Cookbook Awards 2009: Best Fund Raising Cookbook in Asia, Best Fund Raising Cook Book in Singapore, Best Cook Book Design and Best Cook Book Cover.

In 2006 Miele published our own cookbook entitled Steam: The Spirit of Life.
Inspired by the Miele steam ovens, the publication plays tribute to the art of cooking with steam. Eight of the region's top chefs and culinary experts were invited to share some of their favourite steam recipes and their thoughts on the vital role steams plays in Asian cooking. Award-winning photographer Alexander Haselhoff's stunning photography provided the highlights needed to communicate the uniqueness of Asia's complex and diverse cuisines, cultures as well as the relevance of cooking with steam in the modern, contemporary ktichen.

Miele also helped Singaporean celebrity chef Justin Quek publish his first cookbook in 2006. Aptly named Passion & Inspiration, it speaks of both parties' fierce passion about not making compromises and delivering only the very best to our customers. It is this shared passion which inspires us to not only innovate, but also ensure that each carefully crafted innovation improves the quality of the lives we touch.

Inside the Southeast Asian Kitchen, commissioned by the Association of Southeast Asian Nations (ASEAN), was prduced in 2007. The book features the cuisines of all ten member nations of ASEAN. Working in partnership, the publication demonstrated how authentic traditional Southeast Asias cuisine can be prepared using Miele appliances.
The book launch was also held in Miele Active Kitchens across Southeast Asia.

Over the years Miele has continuously supported other qualtity food and wine publications. 2008 also saw Miele sponsor Wine Dinners: Pairing Asian flavours with Bordeaux wines by noted wine collector and consultant Dr. NK Yong and his wife, celebrated home-chef Melina Yong. A publication which showcased the beautiful marriage between fine wine and wholesome Asian flavours, this book has gone on to win two awards at the Gourmand World Cookbook Awards 2008.