Born and raised in Singapore from Peranakan and Cantonese lineage. Culinary training started young under the careful gaze of my Cantonese mother, first learning about ingredients during daily trips to the wet market, followed by hands on instruction in our small kitchen. Aged 9, promoted to household purchasing manager, honing the bargaining skills that have served me so well. By 14 I was teaching supermarket shoppers how to cook shiitake mushrooms and at 19, my first business was making and selling the laborious cake lapis (made a layer at a time) during Chinese New Year. You can say food is in my blood and I am drawn to it in all forms throughout my life.
Life Long Learner
Passionately self taught, I finally ticked my bucket list of pursuing a formal education in Culinary Arts and Baking and Pastry Arts with Pacific Institute of Culinary Arts (PICA) in Vancouver.
I studied Mass Communications with TV Production, Advertising and Public Relations and graduated with a Bachelor Degree in Business majoring in Advertising. I have received both media and TV training.
A life long learner in wholistic health and wellness, I am a certified health coach and also trained with Master Tan Soo Kong in qigong wellness healing.
Food is the Universal Connector
I always seek to build strong connections in my community, wherever I lived. I have a strong urge to feed and nourish others and started up Gaia Kitchen. Initially, it provided healthy wholesome diverse school lunches and then evolved into gourmet frozen ready to bake savoury and sweet pies that proudly use BC produce, supporting local farmers and their quality produce. Pop up events are my way of bringing people, conversation and fun through food as I believe that “Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture around the world, people get together to eat.” Guy Fieri.