VACATION DETAILS

Traveling Spoon

A former accountant who lived and worked in New York for nine years, David is an avid chef. He opened and operated his own restaurant in his family’s restored pre-war building upon his return from the States. He was the chef for five years before he converted it into an inn that is presently run by his partner. David learned to cook from his mother, a hairdresser who operated her business out of their home. He fondly remembers being young and his mother yelling cooking instructions to him while she was working. David is very passionate and knowledgeable about cooking and is excited to share stories from his Chinese Malaysian heritage, cooking with his mother, and from his time spent living in London and New York. Enjoy a local Nyonya dining experience in a pre-war building that David's family has lived in for four generations, since 1930. After you learn about Nyonya culture, cuisine and cooking techniques, join David at his dining table for a home-style meal. Nyonya cuisine is comprised of sauces made from coconut milk, tamarind and curry pastes of freshly-pounded shallots, garlic, lemongrass and ginger. Your menu might include dishes such as Penang-style spring rolls filled with crab and mushrooms and served with a homemade Worcestershire dipping sauce, green curry with white rice, boneless fried chicken with bean paste and kaffir lime leaves, lar mee (noodles in a fish stock with prawns, crab, and pork, also called 'birthday noodles' as they are usually only made on special occasions) or fried prawns served with pineapple, cucumber, and kaffir lime salsa.