Books
These are some my favourite food literature that changed my lifestyle and way of cooking, encyclopedias which I often refer to, and cookbooks which recipes I tried and enjoyed:
- Food Rules by Michael Pollan
- The Omnivore's Dilemma by Michael Pollan
- The Food Lab by J. Kenji Lopez Alt
- Nourishing Traditions by Sally Fallon
- The Art Of Fermentation by Sandor Katz
- Gut: The Inside Story of Our Body's Most Underrated Organ by Giulia Enders
- Jiro Philosophy by Jiro Ono
- Jiro Gastronomy by Jiro Ono
- The Salt Book by Fritz Gubler and David Glynn with Dr Russell Keast
- Penang Heritage Food by Ong Jin Teong
- Nyonya Inheritance by Pearly Kee
- Juicing For Health by Sara Ding
- Every Grain of Rice by Fuchsia Dunlop
- The Hakka Cookbook by Linda Lau Anusasananan
- A Tradition of Soup by Teresa M.Chen
- Encyclopedia of Herbal Medicine by Andrew Chevallier
- Salt Fat Acid Heat by Samit Nosrat
- Nourishing Broth by Sally Fallon Morrell
- Preserving The Japanese Way by Nancy Singleton Hachisu
Gardens
I have an edible garden where I plant herbs like curry leaves, lemongrass, and kaduk. These community and commercial gardens have been my inspiration:
Cooking Classes/ Culinary Schools
I learn to cook local cuisine whenever I travel. Here are some of the cooking classes that I've attended and enjoyed:
- Japan, Tokyo - Chagohan Tokyo
- Japan, Kyoto - Bunga Hijau
- Japan, Osaka - Washo Cooking
- Cambodia, Siem Reap - Beyond Unique Escape
- Thailand, Phuket - The Pool Cooking House at Hyatt Regency
- Thailand, Bangkok - Le Cordon Bleu Dusit Culinary School
- United Kingdom, London - Le Cordon Bleu London
- Malaysia, Penang - Pearly Kee's Penang Home Cooking
Specialty shops
I value quality ingredients at a good price. These are some specialty food store where I get my cooking and baking supplies:
- Bake With Yen for baking goods
- An Xin for free-range pork
- Bottega Mediterranea for cheese and cold cuts
- Sin Kee Hung (Kuantan) for dried seafood
- Joo Lian Fishery (Kuala Selangor) for fresh seafood