WHY CHEF ANDY MAKES HIS OWN SOY SAUCE
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 dishes and condiments in jars for easy for delivery. In the process, one ingredient stood out as essential to the flavour of everything: soy sauce. […]
FROM FRAME TO FLAME: ANDY ONG’S JOURNEY INTO THE KITCHEN
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 his photography studio. “The first dish I remember cooking for them was hong siew pork (braised pork belly),” Andy recalls. “Everyone raved about it and […]
ANDY ONG: A LIFE IN LIGHT AND SHADOW
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 a camera and bright lights. A calling born at the dining table“I was about three feet tall — the same height as our dining table,” […]