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!
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.
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.
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 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.
1 Reviews
I have been going to Lily nearly every week since lockdown in March this year.. Lily is so warm, and passionate about her food. The food for takeaway is so fresh and bursting with flavours that really get you hooked wanting to try all Lily’s dishes and specials on the menu. The portions are generous sizes too. There are also a good variety of vegan and vegetarian dishes too.
Thank you so much for your ongoing support.
13 Reviews
Lily does an amazing job every dish I get. The food is hot, fresh, and delicious everytime. I had to move away and one thing I truly miss in Bury is Lilys food! She also has very high standards in cleanliness, fresh ingredients, and authentic Malay cooking.
Thank you for the feedback, Hollie. I do love the part where I managed to convert you from non-prawn eater to one that love my Butter Prawn with Egg Floss dish.
1 Reviews
I’ve lost count of how many times we have ordered from Walking Wok…… the whole family absolutely love all the amazing flavours. You’d be a fool not to try for yourself, as you won’t be disappointed. Excellent quality, ample sized portions and always piping hot and delicious. Thanks for all the wonderful meals x. x
I love tweaking my recipes to make it vegan version. Thank you for your support.
13 Reviews
Totally love Lilys Malaysian cooking…being a natural for this kind of food, its great to find some real authentic Malay cooking in Bury St Edmunds!
Thank you, James. I am glad you appreciating authentic cuisine.
April, 2024
Friday
August 26,2019
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