It began with a bottle. Or rather, hundreds of them. During the MCO period, Chef Andy Ong turned to bottled food as a way to stay afloat, packaging his signature...

It began with simple meals between photo shoots. There was no grand plan, just good ingredients and instincts. Andy’s first ‘customers’? Not critics or paying diners, but his team at...

Years ahead of earning a reputation for redefining Chinese cuisine in Petaling Jaya, Andy Ong was making a name for himself behind a very different kind of setup: one involving...