BWM Talk Series: Penang Heritage Food & Traditional Objects Used for Cooking by Dr. Ong Jin Teong

Posted on July 9, 2024 Updated on July 9, 2024

Organised by Badan Warisan Malaysia.

BWM Talk Series Details
Date: Saturday, 17 August 2024
Time: 2:30 PM (Kuala Lumpur, GMT+8)
Venue: Badan Warisan Heritage Centre, No. 2 Jalan Stonor, Kuala Lumpur
Fee: RM20 per person (non-members), Free for BWM members
Light refreshments will be served.

Click HERE to register.

Program:

2.00pm : Registration
2.30pm : Talk
3.15pm : Q&A session
3.30pm : Refreshments
Book signing
4.00pm : End of program

About the Talk

Dr. Ong Jin Teong will talk about Penang heritage food from a Nonya/Baba perspective, particularly regarding the predominantly Malay and Hokkien influences on Penang heritage food. He will also cover the South Indian and Thai influences, which distinguish Penang food from the Nonya food found in Melaka and Singapore. He will share insights on the Thai, Hainanese and English influences on Penang heritage food as well as explain the background and origins of the traditional Nonya dishes.

Jin Teong’s talk topics will include kuihs and food prepared using traditional utensils used for cooking. He will explain the rationale for his third book and provide brief highlights from main chapters of “THE TASTES OF HOME – Easy-to-Cook Dishes from Singapore and Malaysia”.

About the Speaker

Dr. Ong Jin Teong was born and raised in a Penang Nonya family. He was encouraged by his mother to cook at an early age. After obtaining his PhD from Imperial College, he joined Cable & Wireless, an international telecommunications company in London. He then moved to Singapore where he was a University professor specialising in wireless communications and systems. After his retirement from the Nanyang Technological University’s College of Engineering – Electrical Engineering, he continued to act as a consultant in wireless engineering and added another field of consultancy – Nonya Heritage food including Nonya cuisine.

He has extensively researched Penang and Nonya cuisines and is a sought-after authority on the subjects. He lectures, photographs, runs the occasional supper club and conducts classes on cooking and heritage related to food.

Jin Teong is the author of “NONYA HERITAGE KITCHEN: Origins, Utensils and Recipes” and “PENANG HERITAGE FOOD: Yesterday’s Recipes for Today’s Cook”. Both books won the Best Culinary History national award at the Gourmand World Cookbook Awards. “NONYA HERITAGE KITCHEN” then went on to win the Best in the World Award in the final round in May 2017 at Yantai, China. “THE TASTES OF HOME – Easy-to-Cook Dishes from Singapore and Malaysia” is his latest book.