What inspired Ong Jin Teong to start cooking Penang food in London?

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Ong Jin Teong's Culinary Inspiration Stemmed from Homesickness and Lack of Penang Cuisine in 1960s London

Ong Jin Teong began cooking Penang food in London due to homesickness and the unavailability of such cuisine during his student years in the 1960s. This personal need to recreate familiar flavours led him to develop his culinary skills, initially relying on his mother's recipes. His dedication to preserving and sharing Penang's culinary heritage has since resulted in the publication of multiple cookbooks.
Early Culinary Endeavours in London and Abroad

While studying in London during the 1960s, Ong Jin Teong found himself unable to access the Penang dishes he missed. This absence prompted him to start cooking for himself, using his mother's recipes as a foundation. He continued this practice while working in London and later in the Caribbean, often cooking for friends and colleagues, further honing his skills in preparing traditional Penang fare.
Transition to Academia and Culinary Research

After moving to Singapore in 1984 to take up an Associate Professor position at Nanyang Technological University, Ong Jin Teong's focus shifted in his later years. Upon retiring, he delved into his childhood memories and family history, initiating a comprehensive five-year research project. This extensive endeavour involved collecting family recipes and studying local cookbooks, which ultimately laid the groundwork for his first published work.
Publication of Heritage Cookbooks

Ong Jin Teong's research culminated in his first book, Penang Heritage Food: Yesterday’s Recipes for Today’s Cook, published in 2011. This publication was more than a mere recipe collection; it incorporated historical perspectives and family stories, accompanied by old photographs. The recipes featured a diverse range of influences, including Malay, Hokkien, Hainanese, Indian, Thai, and Eurasian elements, reflecting the multicultural culinary landscape of Penang.
Promoting Accessible Local Cuisine for Younger Generations

Driven by a desire to encourage younger and busy individuals to embrace local cooking traditions, Ong Jin Teong authored his third book, The Tastes of Home - Easy-to-Cook Dishes from Singapore and Malaysia. This book offers simplified recipes, including those he used as a student, designed for beginners. He advocates for the preservation of family recipes, emphasizing that these culinary traditions are often passed down through generations at home rather than taught in formal culinary institutions.

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What inspired Ong Jin Teong to start cooking Penang food in London?

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