Such Succinct Differences between Kiam Chai Boey, Khong Assam and Kwa Chai Thng
By Ong Jin Teong
June 2022 FEATURESubscribe to our e-archive to read our older articles.
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.