A Cantonese Preserves Hakka Tradition in Kuala Lumpur

While in Kuala Lumpur, I hear of a talented female chef at a Hakka restaurant and seek her out. Since 1999, Amy Wong (Wong Choon Mui) has run the Eiffel Restaurant and Dessert House, a restaurant known for its Hakka specialties. With thirty years’ cooking experience, she has also taught Asian cooking, written the book Malaysian Gourmet, and contributed recipes to Famous Cuisine, a Chinese/English food magazine for home cooks. (In 2011, she sold the restaurant, and she no longer writes for Famous Cuisine. She continues to teach cooking classes, consult for commercial kitchens, and write recipes for another publisher.)