Chef Pengyew Chin
Pengyew Chin is an ethnic Chinese born in Penang, Malaysia. He attended Brandeis University as a Wein Scholar, graduating in 1985. A self-taught cook, he has been a professional chef and caterer for more than 15 years, specializing in regional Asian cuisine. He also teaches classes on Asian cooking techniques. Strategically located on the Straits of Malacca, Malaysia became an important crossroads for commercial activity between the Far East, the Indian sub-continent, and Europe centuries ago. This trade, much of which was in spices, resulted in an exchange of ideas and experiences among diverse peoples and the evolution of a unique blend of cuisine sometimes known as Straits, or Nyonya, cooking. Chin creates his menus from Malaysian, Chinese and Nyonya preparations and recipes collected from friends, family and cookbooks. His offerings are a blend of this rich personal and historical heritage, encompassing influences from India, Indonesia, Thailand, Malaysia and China. He travels regularly to Asia to keep abreast of culinary development. |
