For two Saturdays only on the 11th & 18th of November 2017, I will be joining forces again with my dear friend & fellow Malaysian chef Mandy Yin (@SambalShiok) to showcase Prawn Mee and a selection of Penang-inspired… Continue reading
This hearty, delicious stew is one of Baba-Nyonya cuisine’s most iconic dishes. Originating from the Southern Nyonya stronghold of Malacca, Pongteh has been gracing the family dinner tables of generations of the Peranakan… Continue reading
For a limited number of Saturdays only on July 22nd, August 5th, September 16th & 23rd I will be joining forces with my dear friend & fellow Malaysian chef Mandy Yin (@SambalShiok) to bring Nasi Kerabu… Continue reading
This decadent, rendang-like beef curry originates from the northeastern states of Terengganu and Kelantan. Daging Kerutuk tends to be sweeter in flavour and milder in spice compared to other Malaysian curries out there. As is… Continue reading
As the weather turns chillier, I find myself craving the warmth of the broths and stews from my childhood. This Nyonya Kiam Chai Boey is right at the top of the list. Literally meaning ‘leftovers’, my… Continue reading
For 2 nights only this September 8th & 9th, I will be joining forces with my dear friend & fellow Peranakan chef, Jason Ng (@FeastToTheWorld) to host a special collaboration Supper Club in E15. Expect 10… Continue reading
I’m very excited to announce that I’ll be collaborating with the folks at Banquet to host a 28-seater Supper Club at their secret studio location in SW6 (closest stations Imperial Wharf overground / Parsons… Continue reading
This fiery, red chicken curry hails from the southern Malaysian state of Malacca. The eponymous ‘Devil’ comes in the form of its distinct red colour and spiciness! A historic, prominent trading port in… Continue reading
Ever since my maiden trip to Kuching earlier this year, I’ve been missing the food of the region massively – Sarawak Laksa especially! If you are looking for a Laksa that is slightly subtler compared… Continue reading
Turmeric (kunyit) is used widely in Malaysian cuisine. Its earthy flavour and distinct yellow colour is essential in everything from spice pastes to marinades, curries to Laksa broths. Long considered an anti-inflammatory ingredient… Continue reading
Despite growing up in Malaysia’s capital of KL, I never quite got round in my younger days to discovering what Sarawak and the rest of East Malaysia had to offer before moving over… Continue reading
This light, nourishing broth, bursting with anti-oxidants and vitamins is the Malaysian-Chinese mother’s miracle cure for that cold you just can’t shake off. A single bowl of this detoxifying elixir, packed full of watercress, goji… Continue reading
Laksa is undoubtedly one of the most popular dishes in Malaysian cuisine. You will find many different versions across the country, each with their own intricacies. The ‘Assam’ version here hails from my… Continue reading
