WHere i came from?

Originating from Malaysia, i have a profound love and respect for cultures and ethnicity. My father being Chinese and my mother being Indian is another major factor to   my love for food rich with cultures.   Today my other half is of Hispanic origin which makes my children full   of cultures. 

I received formal classic french training and was certified in my culinary arts training at Malaysia also by the NRAEF. 

Having the experience in working at five star hotels, most paid  attraction center in Hawaii, Luxury beach   resort, celebrity homes, and many other kitchens. I have managed to learn and retained the cultures as well as the food found in those places.

Visiting and lived in many countries has helped me developed my skills in the authenticity of the food i produce and cook.

Check out these links below for blogs and recipes;

http://www.ratetheplateutah.com/2013/01/indian-cooking-class-at-kitchen-in-provo.html

http://www.bernama.com/bernama/v5/newsfeatures.php?id=507502

Where i want to go!

Currently working side by side with expert accomplished chefs in professional cooking as well as catering to private events for the upscale diners, parties, functions, events and cooking for celebrities, government officials and many others.
Teaching at a local cooking class is also another hobby to me. Whenever I have the opportunity, i love introducing the authentic flavors of Asian cuisine with a touch of French. 

There aren't very many Asian chef, some come and go but food cannot be treated the same. I am trying to prevent people from acknowledging a food after someone famous puts a sauce on it. Food from the other side of the world is very rich in flavors, incorporate them with the local flavors and it will be a taste you will never forget. 








http://www.homemadetoast.com/2013/01/provos-kitchen-indian-cooking-class.html

http://momsbestnetwork.com/fresh-new-taste-ghee-rice-recipe-2/