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Source : e®T¼Ö

Sandy said she and Faye Wong's manager have never read Jonathan's book, and it didn't affect the relationship between one another. They even treat it as a joke. After all, the media like to "create" something to report.

**Kindly read the other two English article for the same information! =)

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'No matter how, I can never reproduce the taste...'
Singer Sandy Lam pays tribute to the 2 women who inspired her to learn to cook
Source : Asia One

When you look carefully at Sandy Lam's forehead, you will see some small brown Ispots. Those are her 'battle scars' from an attempt to make Cantonese-style deep-fried chicken. The singer had failed to air-dry the chicken enough, and the moment she put it into the wok to deep-fry, the hot oil splattered all over the kitchen, and all over Sandy. The 38-year-old recalled this incident with some amusement when she spoke to The New Paper. 'It (cooking) is a very creative process, and you just don't get satisfactory results every time.' That nasty incident obviously hasn't put her off working the stove.

The Hong Kong-born songbird - who now lives in Beijing with her husband, respected music producer Jonathan Li, and 6-year-old daughter - has channelled her passion for food and cooking into a cookbook that's close to her heart. My Shanghai, published by Singapore's Times Editions, which has also published award-winning cookbooks by Chef Chan Chen Hei and Shermay Lee, stemmed from her desire to rediscover the smells and tastes that formed a big part of her childhood memories. Sandy, whose late mother was Shanghainese, grew up in a family who loved food.

She said: 'I remember taking my mum out for a meal whenever I had a day off from work, and she would get all dressed up and excited. 'We went to different restaurants every time, because we wanted to try different things.' Besides helping out in the kitchen, Sandy also learnt cooking in school and from the cookbooks that she loved to collect, of which she has more than 100. Even her first pay cheque went to a kitchen appliance: 'I remember I had my first job as a DJ. With my first pay packet, I went out to buy myself a little oven, because I was very much into baking then.'

Now, she loves to experiment in the kitchen when she is free and will whip up a Shanghainese dish whenever she is nostalgic for the tastes of her childhood. 'You get to an age where you start reflecting on your childhood and memories, and for me, food was a large part of my memories of my family.' The idea for the book was first mooted by Sandy's manager, Mr Lim Sek, who runs Singapore artiste management company Music & Movement. Naurally, the food connoisseur in Sandy jumped at the chance. The book involved eating through the streets of Shanghai - from hole-in-the-wall joints to the swankiest and most expensive establishments.

Despite the colourful culinary journey, Sandy said she has not been able to recapture the tastes she remembers. 'It was not about recipes with my mother and grandmother. They cooked by feel and experience. 'No matter how, I can never reproduce the taste of my grandmother's dishes. It's probably because the produce we use now is different from those days.' My Shanghai took more than a year to produce. BOOK STALLED The week-long photo shoot - done by Singaporean photographer Edmond Ho - was supposed to take place in April in Shanghai last year, but when the Sars epidemic swept through the region, the project was also stalled.

When it finally happened late last year, it was a fun experience. Recalled Sandy fondly: 'It was ha-ha-ha all the way. The chefs we met were so friendly and nice. Theyd their kitchens to us, and not only shared their tricks but their passion too.' Besides Sandy's own recipes of the dishes her grandma, father and mother used to cook, the book also sees Sandy gleaning tips from the city's top chefs whose recipes are also featured.

The Chinese edition of My Shanghai will be available later this month. Already, Sandy is working on a second book. She declined to reveal details, but hinted that it could be about South-east Asian cuisine. Her ultimate dream is toa little cafe, so that she can invite her friends for coffee and a good meal. And she doesn't rule out quitting singing to be a full-time cook. 'I will not be singing all of my life. And my love for food is something I would want to develop into a second line.' My Shanghai is out in bookstores now at $45. There will be a book-signing session by Sandy on Saturday at Ngee Ann City's Kinokuniya at 4pm.

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HK singer shares love of Shanghainese food in book
Source : The Star Online

KUALA LUMPUR:
There is a common ground between cooking and singing, according to Hong Kong singer Sandy Lam. Both can stir the emotions and trigger deep memories. The diva in the Asian pop scene ought to know as she is in town to promote My Shanghai, not her latest album but her first cookbook to share her love for Shanghainese food. Describing it as not just a cookbook, Lam said the 180-page book, published by Times Editions, featured recipes that mean something to me.

"They triggered nostalgic memories of her childhood and family," she said.

"It's also about how much food connects us and how it affected my growing up," she added.

"I always see similarities between music and food as both stir the emotions," said Lam after demonstrating how to cook Russian Borscht soup at the Mandarin Oriental Hotel here yesterday.

"When you hear a good piece of music, you are touched or feel very happy and the same thing happens when you have a very good dish that you enjoy," said Lam, who is married to music producer Jonathan Lee and has a six-year-old daughter.

Even though Lam was born and raised in Hong Kong, she said, Shanghainese food was linked to her sense of identity as her parents were from Shanghai.

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Book Signing @ KL
Source : sandyandme.com, photos & text by Gary from Malaysia

I heard Sandy's interview from radio early morning, ( her english is good, i was impressed cause as i know Sandy is just a Form5 student from HK, further more HKies don't really speak good english...i mean mostly) And i got shocked when i heard that Sandy will be in KL town this evening at 6pm. I straight away called my friends and i was telling myself that i MUST be there....

Traffic was horrible, reached at 6.15pm...luckily i still managed to queue quite in front. 6.20pm, Sandy finally arrived... people around kept shouting her name..."Yik Lin...."

I was getting closer and closer to her...hearts beating faster and faster, it's my 1st time seeing Sandy just right in front of me (not to mention about concerts ). She is....god pretty, super fair skin, just like a paper. Finally my turn, the 1st thing i said is " Sandy... I've watch your latest concert in HK for 2 nights...it was wonderful.....so as 2002 concert in HK and Genting Malaysia." Sandy straight away put down her pen and shook my hand by looking in my eyes, she's really a sincere singer, this made me love her even more...... ( actually wanted to say i've been listening to her songs since i was 8 as well, but u know....women, better not... :P )

Anyway, she's the best. Seeing her so busy these few years, so many concerts, promotions, ...i was telling myself: She definitely deserves it...deserves every one's applause. We'll always love you....

By the way, i've chatted with the lady in front of me in the queue, she's actually president of Z-chen's fan club. (remember? Chang Z-Chen ±i´¼¦¨ is one of Sandy's biggest fans as well....he is a friend of mine, and i can tell you it's true that he really likes sandy and whitney houston a lot) And she's there to buy Sandy's book for him as his birthday present.

Lam chops anyone?



Hong Kong singer Sandy Lam's cookbook will be a surefire hit with her fans. And with her simple home recipes of pork chops and wontons, the tome may also earn her a new legion of fans - foodies

By Teo Pau Lin

IT WAS just a matter of time before Sandy Lam wrote a cookbook. To fans in the region, the 38-year-old Hong Konger is the gilded, honey-toned voice behind numerous chart-topping ballads and sell-out concerts.

'Music is...a way to communicate with other people. But food has even more impact because it ties people and families together.' - Sandy Lam

But inside her petite 1.59m frame is a diehard foodie. The English version of her first cookbook, My Shanghai, has just hit bookstores here. The Chinese edition will be out later this month. There is plenty of evidence that the 20-year veteran of the stage is also a goddess of the kitchen. 'I have more than 100 cookbooks at home,' she trills over the line from Beijing, where she had just finished a concert performance. She stocks lemongrass and Japanese udon in her fridge, has taken dimsum-making classes and is a self-professed fan of Singapore's Peranakan food. 'I love cooking. I love good food.'

Born and bred in Hong Kong, she had grown up eating Shanghainese food as her parents were both from Shanghai. Her father was an erhu musician and her mother a housewife. She has two younger brothers. So when Mr Lim Sek, managing director of her Singapore-based management company Music & Movement, suggested last year that she write a cookbook, she agreed immediately. The cuisine, without question, would be Shanghainese. 'It's wonderful that I'm able to do this at this stage of my life because food, especially the food which I grew up on, is very close to my heart,' she says in perfect English. 'Music is, too, because it's a way to communicate with other people. But food has even more impact because it ties people and families together.' It took four months to complete the editorial and photography of her 180-page tome, published by Times Editions.

In town this week to start her book publicity tour, she will visit Kuala Lumpur, Taipei, Hong Kong and Shanghai next. Kitchen goodness: Offer her your food and Lam could very well recreate your dish in her kitchen. Joining a spread of other cookbooks by celebrities on store shelves (see facing page), her book should be a surefire hit with her fans. There are sunny, smiley photographs of Lam, glamorously togged, tucking into dumplings and grocery-shopping at wet markets in Shanghai. She also pens her childhood memories - the smell of her grandmother's Russian borscht, devouring 25 of her mother's wontons in one sitting - in elegant English. But beyond her loyal following, she looks set to win over a new legion of fans - foodies.

The first half of the book contains Lam's family recipes, including pork chops and potatoes, drunken chicken and wonton soup - some of which are so simple and easy to follow, they require no more than five ingredients each. Try them out and you would be sampling what Lam cooks for her husband, Taiwanese music producer Jonathan Li, and six-year-old daughter Xi'er at home in Beijing and Vancouver. 'Yes, they enjoy my food,' she says with a laugh.'But then, it could be because I cook it with love. It's really the emotions that count.' The second half of the book contains recipes she learnt from the top culinary names working in Shanghai today. They include Paul Hsu, whose Ye Shanghai restaurant in Xintiandi is one of the hippest, chinois-chic dining spots in the city, and Japanese chef Susumu Fukui who showcases 'new Shanghai' cuisine in the stately La Villa Rouge restaurant.

Lam has spent the past one year out of the limelight, after capping a successful year in 2002. That year, she released two albums - a Cantonese album, Encore, and a best-of compilation, The Best Of Sandy Lam. She also bagged two prizes at the Singapore Hit Awards - Most Outstanding Female Artist in the Asia-Pacific and the Honorary Music Award. Lam, who considers Singapore her 'second home', is quite familiar with Singapore food, having spent four months recording here last year. Her latest as-yet-untitled Mandarin album is due out in September. But you will not find her in any flashy restaurant.

Hawker centres serve the best food,' she says firmly, adding that she loves chicken rice, char kway teow and fried carrot cake. She has visited popular hawker centres here like Newton Circus, Lavender Food Square, Adam Food Centre and East Coast Lagoon Food Village. Ask which food she cannot live without, and she pauses, before conceding with a laugh: 'I cannot live without food, period.'

Sandy Lam's My Shanghai, published by Times Editions, is available at major bookstores at $45 before GST. She will be at a book-signing session at Kinokuniya in Ngee Ann City on Saturday at 4pm.

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I-Weekly Singapore

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You Magazine Singapore (Simplified Chinese)

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Source : ¥_¨Ê±ß³ø

Sandy's cookbook is going to release on the 26th in Singapore and Malaysia and for the rest of the world later on. The book not only share Sandy's very personal cooking secret of Shanghai food but also her memories within. In fact, there are lots of stories to tell of her childhood. Sandy said, "This is my first time being a writer and I am very excited about it. The book is more like a memories of my childhood, a little documentary about my life. Even though I grew up in Hong Kong but my parents are from Shanghai, yet my grandmother is from Canton. So basiclly, I grew up enjoying both Shanghai and Cantonese food."

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