My Life Story Becoming a Chef: From Poverty to Culinary Adventures
As someone who has always loved food, my journey to becoming a chef has been anything but ordinary. Growing up in extreme poverty in North Borneo, my childhood was filled with resourcefulness and creativity in the kitchen. Now, as an adult, I have traveled the world and learned to cook different cuisines through my experiences with various international partners. Who would have thought that one day I would be in business for myself as Walking Wok!
Childhood in North Borneo
Growing up in poverty meant that my family and I had to be resourceful when it came to food. We often only had access to basic seasonings such as salt, sugar, and MSG. However, we were lucky to live in a tropical country where we could find food in the jungle or river during rainy seasons. We planted our own rice and vegetables, picked wild fruits and mushrooms, and sometimes even caught fish and prawns to cook for dinner. I remember being envious of those who could afford to buy tin food and big fat chickens from the supermarket. We had to chase our own chickens or throw a fishing net at them if we wanted to eat them. Sometimes, we even considered eating squirrels like the ones we now see at the Abbey Garden in Bury St Edmunds, where I live now. Looking back, I realize how lucky I was to have free-range and organic food.
Learning to Cook
One of my earliest culinary influences was my four older sisters. They piqued my curiosity about food and cooking from a young age. When I was eight years old, I started cooking simple dishes on my own. Later on, I married a Chinese man, and his family was famous for selling their homemade Chinese desserts. I learned proper homemade Chinese cuisine from them, and I am forever grateful for that part of my life.
Professional Experience
When I worked for my sister in one of her food stalls, I learned how to cook different Malaysian dishes. She and her husband eventually opened a restaurant, where I gained more experience in the kitchen. Later on, I worked in a five-star resort, where I observed the chefs in the restaurant and catering department. Although I did not work in the kitchen, I was always curious and eager to learn more. I moved to Kuala Lumpur and rented a room from an Indian lady who was an excellent cook. Together, we cooked Southern Indian dishes on weekends. At that time, my boyfriend was from Thailand, and his family owned a restaurant in Bangkok. I learned how to cook Thai cuisine from him. I always try to incorporate my personal touch into the dishes I make, as it makes them feel more personal.
My Trusty Walking Wok and Asian Food around Bury St Edmunds
My journey to becoming a chef has been one filled with diverse and unique experiences. From my childhood in North Borneo to learning different cuisines through my international relationships, I have always been passionate about food. Although I did not attend culinary school, I have gained valuable experience through working in different kitchens and learning from others. Now, as a chef, I incorporate my own unique twist to traditional dishes, making them my own. As someone who loves to cook Asian food, I always keep my trusty “Walking Wok” close by to create dishes that are both delicious and authentic.
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