Some Finer Points about Nonya Delicacies
By Ong Jin Teong
Published on 2021-02-26 Updated 2021-06-23FEATURE
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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.
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