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Sara Khong

10 years

Bio

I'm a professional cook, recipe developer, food stylist, food writer, cooking instructor, and author of four cookbooks. Besides teaching at my cooking school, I work with big food brands to develop recipes and videos, conduct cooking demonstration, and share recipes in my food blog 'New Malaysian Kitchen'.

What was your inspiration to get into cooking, food and teaching how to cook?

My love for homecooked Malaysian food. My cooking school is conducted in my home. This is where I grew up eating home-cooked dinner everyday. My mother made lunchbox for me throughout my schooling days and cooked dinner for my family even until now. As my interest in food grows, I explored the world for delicious food and work with big food brands. But at the end, I always want to come back to my home for lovingly made homecooked Malaysian food.

What excites you the most about your work?

introducing new flavours and stories of dishes that I grow up eating to people from all over the world. p/s: I love letting people smell 'belacan' (shrimp paste) and see their reaction. To many, it's pungent. To me, its perfume!

How do you select the menu for you classes?

As travellers have very little time and Malaysia has almost never ending list of great food, my menu comprises the best (and hence more popular) Malaysian dishes such as Nasi Lemak and Teh Tarik. My menu are complementary to each other. It is also a balanced meal. Hence each menu has 5 components: 1) Meat 2) Rice/Noodle 3) Vegetable 4) Dessert and 5) Drinks. When I serve something fried or spicy, I will also serve something refreshing or sweet to neutralise the palate.

What do you love the most about cooking?

I love food and cooking. But what I love more is people and conversations. What I enjoy most about cooking is the shared activity of making food together (from scratch) and enjoying our hardwork after while chit-chatting about food, culture, and life.