My cooking speciality is Nonya cuisine. Over the past two decades, I have expanded my repertoire and extended the menu to include favourite classic dishes from neighbouring South-east Asian countries – Laos, Vietnam, Thailand and Indonesia.

In addition, and like my ancestors, I have also created a few new dishes incorporating ingredients available in the West incluing game such as venison and wild boar, and imported exotic fish from the Seychelles such as marlin, mahi mahi and kingfish.

These are cooked to the traditional family recipes handed down from my Nonya mother and four generations of expert cooks in our family. Fresh herbs, rhizomes and aromatics are now flown into London daily and adhering to authentic family recipes with fresh ingredients is no longer a problem.