I’ve never 
been one to chase food fads or follow fleeting trends. My cooking comes from a much deeper place — my heart, my memories, and my soul. As they say, it’s truly soul food.
Growing up in a big family in Malaysia, food was the centre of everything. Mealtimes were loud, joyful, and full of anticipation. In fact, the most common question in our house was always, “What’s for dinner?” — even while we were still eating lunch. That excitement around food shaped who I am today.
My mum was incredibly particular in the kitchen — fussy, in the best possible way. Nothing came out of a bottle, nothing was rushed, and everything was made with intention. From grinding spices to blending fresh herbs and making curry pastes from scratch, she taught us the foundations of real flavour. Looking back, I realise that most of my creativity and skill didn’t come from the chefs I worked with later in life, but from her.
Food has a beautiful way of bringing people together, no matter their background, culture, or beliefs. That belief is what inspired me to turn my passion into a profession at the age of 26.
To me, cooking is pure creativity. As a chef, you’re constantly discovering, experimenting, and crafting something new — whether it’s the ingredients you choose or the way you combine herbs and spices. That’s what keeps food exciting.
Mixing spices and fresh herbs is my true forte. It’s where I feel most at home, and it’s what brings my dishes to life. I absolutely love it.