I was born and raised in a tiny town called Seremban in Malaysia.

Growing up, I was surrounded by the delicious cuisine of my homeland. I soaked up the diverse culinary culture that reflected the multi-ethnic makeup of the people. In my mother's kitchen, I learned how to cook sumptuous curries, delectable noodle dishes, and exquisite meat and seafood preparations with Malay, Chinese and Indian influences.

I came to the US in the early 90s to continue my music studies at Berklee College of Music. While living in the college dorms, I would regularly cook Malaysian meals for my friends who had grown tired of the same old, same old at the college cafeteria. I quickly learned to tone down the heat in my cooking when my friends' faces turned bright red & large pitchers of water were needed to put out the fire