Personal Chef, Corporate Cooking Trainer, Demonstration and Cooking Advisory Services

Corporate Cooking Trainer
Venue : Nestle Malaysia, Surian Tower, Kota Damansara
Date : 9th April 2010
Recommended by Chef Ricky Chan (Nestle)

Appreciation to Nestle Food Service for giving me an opportunity to share my expertise and experience on Maggi Hainan Chicken Rice Paste. The advantages of using the paste are :-

1. Convenience to pass down cooking knowledge to staff, even foreign worker.
2. Quality Control is nothing you can question about so long measured quantity communicate effectively with the staff.
3. Cost Savings in terms of time, cost fluctuation, demand over supply, wastage, natural disaster & etc.










































































































































































































If you ever think of owning a chicken rice shop, especially into chain-store concept, I would recommend you to consider this, as its taste is very much close to our very own authentic Hainanese Chicken Rice taste.

"The Best Food Ingredients for Food Operators"

Private Cooking Instructor
Semi hands-on Hainanese Chicken Rice Ball Cooking Workshop
Venue : The Cooking House, Sri Hartamas
Date : 28th May 2011
Time : 10.00am - 1.30pm
Fee : RM150 per head

Workshop dishes details :
Hainanese Chicken Rice Balls
Hainanese Steam Chicken and homemade chili sauce
Claypot Homemade Tofu
Barley Jingo Fu-Chuk Dessert









Cooking Class on 12th December 2010

Cooking Class on 18th November 2010

Pork Lard Pohpiah opposite SMK Tun Tuah, Melaka

Whenever I back home, I'll dropby this place to have my tea-time. Not to say the food is fantastic, but simply the environment that remains me my childhood.

This place is opposite SMK Tun Tuah, Bacang Melaka. It have lots of small stalls that sell desserts, pan-mee, goreng pisang, char-kuey-teow, economy rice, curry rice, pohpiah, and etc. Just that, some stalls open earlier and some later in the evening.

Here are few things that I always had....
The "ABC" is simple as compared to what we have in KL and is without rose sirap. The mixture of entire ingredients with brown sugar is the main attraction to me.
Another dessert that I must have is the Hot "六味汤" (lu-wei-tang). It cure thirst with its fragrant pandan sugar water and most important is, the sweetness level is perfect.
Steam "Siu-Mai" & Fish Ball is what I don't get in KL, though pasar malam sell many, but the taste just not what I want especially the fish ball. The thin skin of "siu-mai" with well marinated mince meat, taste great when you dip it with its special chili sauce.

I personally love the fish ball super! Because of its pure fish paste, and you can even eat it on its own to achieve the super satisfaction.
Apart from the great pohpiah I had in Jln Imbi pasar, this Pork Lard Pohpiah is my only choice in Melaka, I've not find any that can fight with this so far, especially when I request to add extra pork lard!! I would say that this not just value for money due to its rich ingredients, but the balance of taste and the thin pohpiah skin are just made you unforgettable!


Below is goreng "Nian-kao" & goreng pisang. This stall is experience long-que business at most of the time so I gave it a tried. The "nian-kao, pisang, and ubi kentang are fresh, but I personally don't really like flour texture as compared to the one I had in Klang.