Malaysia’s national dish wouldn’t exist had it not been for a Portuguese invasion in the 16th Century. And Malaysia’s famous chicken rice only emerged after a Christian missionary from Connecticut visited China in the 19th Century.
Author: nobyleong
The cookbook adventure continues! I’m really excited to share that I have just signed with literary agent, Elise Dillsworth. Elise and I were introduced to … Read More ›
I’m a proud runner up to the Yan Kit So Award! For the past couple of years, I have been writing a cookbook about Malaysia’s … Read More ›
I’m back on your television screens! Join myself, along with chef Paul West and dietician Professor Clare Collins in the latest episodes of ABC Catalyst … Read More ›
I’m really excited to share that I’m heading back on your TV screens and joining the team at ABC Catalyst as a host. Watch Feeding … Read More ›
It’s Chinese New Year, so what better way to celebrate than with spring rolls. Crispy and delightfully moorish, spring rolls are traditionally eaten during the … Read More ›
Campfire stories often tell of murderous mad men that feed on innocent children or big, bad wolves that hunt at night. But there are more … Read More ›
Achar (or acar) is, in my opinion, the prince of pickles. As a condiment, plain pickles can sometimes seem banal, but this Malaysian version has … Read More ›
I’ve had many a good night’s sleep after gorging on dumplings and many a good dreams about them too. Whether it’s steamed, fried, or both, … Read More ›
Much has been written about Adelaide restaurant Orana, recently crowned Australian Restaurant of the Year by Gourmet Traveller. Conceived by chef Jock Zonfrillo, Orana is … Read More ›