The Hainanese Influence in Penang’s Cuisine
By Ong Jin Teong
June 2018 FEATURE
Here are some tips on how to capture the taste of yesteryear.When I began writing the chapter on Hainanese influences for my first book, Penang Heritage Food, which was published in 2010, I wondered why the Hainanese were cooking Nyonya food in their restaurants. I soon worked it out – I remember my mother telling me that her father, Khoo Beng Chiang,1 had a full-time Hainanese cham phor (chef) in their house; he cooked both Nyonya and Western food.Many well-to-do Nyonyas had...
Ong Jin Teong
is an engineering and food consultant. He conducts cooking classes, does research on Nonya and heritage cuisine, and hosts the occasional supper club. He has published two award-winning books: Penang Heritage Food – Yesterday’s Recipes for Today’s Cook and Nonya Heritage Kitchen – Origins, Utensils and Recipes.
