This kitchen’s story
My business started at the Clevedon Farmers Market in 2017. It takes a village to raise a business. I was lucky to have the support of many close friends who had to forgo their Sundays to help me with my stall at Clevedon. My friend William Chen who worked for free many weeks was my angel.
The Clevedon Farmers Market gave me a chance to showcase my food. Along the way, I am blown away by many loyal and encouraging customers. I took a break to dive back into the corporate world but am now answering the call of the kitchen sirens.
I hope to carry on the tradition of cooking handed down by my mother, and her mother, and grandmother. Preserving heritage recipes is one of my passions.
When you eat my food, you are helping preserve pieces of memories handed down from mother to daughter. You are also taking part in the important ritual of eating food you like with family and friends, creating memories of a taste, a place, of time, of things familiar or tastes newly found.
I hope you will create great memories by tasting food from this Malaysian kitchen.
Our ingredients
I won’t feed you anything I won’t feed my family.
The dry spices used are mostly from outside New Zealand as are the frozen aromatics that we use. Where possible, I try to support local ingredients and avoid MSG.
I am like a little kid in a candy store when fresh tumeric, lemon grass, daun kesum (mint) appear in the markets because these are the kingpins that add so much pure aroma to the curries.