Languages: English, Malay, Hokkien, Teochew and a little Mandarin

I was born and brought up in Melaka, Malaysia. My culinary tutorage was closely supervised by my late maternal grandmother who had exacting standards on how Peranakan dishes should be prepared. Every ingredient and step of processing has to be strictly observed. Shortcuts are unpardonable. This adherence to tradition is clearly borne out in the results. Such an indentureship has served me well in my approach to cooking. There is no substitute for pride and diligence in the preparation of sumptuous and authentic dishes. It has always been my desire to help preserve and promote my Peranakan heritage. I have participated in reviving interest in the Peranakan culture and the Baba language through immersion in many Peranakan activities. I am a life member of The Peranakan Association Singapore. I am also a docent of the NUS Baba House to share with visitors the traditions practised in a Peranakan home of our forefathers and to provide an insight into the Peranakan culture.