The sizzling of aromatic spices filled the room, as Quentin Pereira (above, right) showed his 150 guests how to make the Eurasian delicacy, “feng”. The chef worked his wok with gusto, setting tummies rumbling in anticipation of the wine and eats waiting to be consumed.

Oohs of appreciation reverberated around Quentin’s, the restaurant, as the last bits of feng were scooped from wok to plate and the buffet was announced open for sampling.

It was a cheerful gathering of friends, relatives and the restaurant’s regular patrons to mark the launch of “Robin’s Eurasian Recipes” -- a compilation of personal recipes by Quentin’s dad. The books were snapped up, amidst the eating and drinking, as both father and son made time to autograph each book sold.

For TONS of more photos, visit our "Quentin's Book Launch" photo gallery on Facebook.

If you’re interested in trying your hand at Eurasian cooking, the recipe books are still on sale at Quentin’s, Eurasian House, 139 Ceylon Road, Eurasian Community House Singapore 429744. Opening Hours: 11am to 2.30pm, 6pm to 10.30pm. Or watch this space and we’ll soon let you in on when the next Eurasian cooking series kicks off at Quentin’s.

About Chef Quentin

Growing up in family of eight (with five siblings), 37-year-old Quentin Pereira (seen above with his restaurant crew) developed a strong affinity for local Eurasian delicacies and in particular, the cooking style of the family's patriarch, Robin Pereira, whose backlog of Eurasian recipes he would eventually inherit and showcase at his own restaurant.

Like most chefs, Quentin’s exposure to food and the art of cooking started at the kitchen where he was able to observe first-hand the prodigious cooking skills of his father, Robin. Starting off as a humble kitchen aide at a tender age, when he would perform the menial tasks such as “peeling onions and garlic and pounding spices”, Quentin today has blossomed into a full-fledged Chef and owns his own dining establishment, Quentin’s the Eurasian Restaurant.

As someone who’s always looking to perfect his craft and trade, Quentin remains passionate about food and cooking. But his achievements have not eclipsed his sense of humility and Quentin today remains a modest character. In fact, it is Quentin’s honest love for Eurasian food that drove him to share the closely-guarded heirloom recipes he has inherited from his father, jotting them in a booklet entitled "Robin’s Eurasian Recipes".

As Quentin mentions in the introductory chapter, the “book is a collection of all of Dad’s recipes”, a journal housing more than 50 Eurasian recipes compiled by Robin Pereira over the years. If you wish to get sample of the Pereira family’s recipes, you can start by checking out the Feng Curry recipe -- a free recipe contribution from Quentin’s book -- and purchase the book to get access to the rest of the mouth-watering recipes.