#ChineseFoodiesofIG: Mandy Yin, Sambal Shiok

 
Mandy Yin, chef-owner of Sambal Shiok Laksa Bar in London (@sambalshiok)

Mandy Yin, chef-owner of Sambal Shiok Laksa Bar in London (@sambalshiok)

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I am a Londoner now, but originally born and bred in Petaling Jaya, Kuala Lumpur, Malaysia. 

What does home taste like?

Home tastes like laksa, nasi lemak and char kway teow. Anything with charred seafood or satay. Cendol with palm sugar, coconut milk and pandan.

Rice or noodles?

Impossible to choose between them. But probably rice. You can be very happy with a little soy sauce, a fried egg and rice.

Most underrated Chinese ingredient:

Fermented bean paste. It is one of the most comforting flavours, especially simply stir fried with some garlic and greens. I now have a craving for pong teh, a classic Peranakan dish that showcases bean paste and shiitake mushrooms!

Who’s your Chinese food legend?

Has to be Ken Hom, as he really pushed Chinese food into the mainstream and spearheaded the way for other East Asians in the culinary world.

What’s in your fridge?

Leftovers, fried tofu, odd bits of greens, oyster sauce, butter, bread, bean paste, sambal.

Favourite Chinese vegetable:

Tau miu — baby pea shoots. So delicious!

Know any good Chinese restaurants?

I recently had a fantastic Malaysian-Chinese meal at Chu Chin Chow in East Barnet — we ordered off the secret menu written in Chinese. I was amazed to have perfectly executed butter prawns, kam heong crab and salted egg crab — just like you'd find on Jalan Alor in Kuala Lumpur. Otherwise I love Chinese Laundry, Dumpling Shack, Fen Noodles, Xi’an Biang Biang Noodles, Master Wei, Dilara Uyghur, Liu Xiaomian, Yipin China and Kaki.

Dream dinner party guests:

Anthony Bourdain, Danny Bowien of Mission Chinese, Lee Tiernan of Black Axe Mangal, Asma Khan of Darjeeling Express, Saima Khan of the Hampstead Kitchen.

What would you like to tell the world about Chinese food?

It is so diverse and has made its way all around the world. Look at the Peranakan Chinese cuisine of Penang, Malacca and Singapore.

 
#ChineseFoodiesofIGJenny Lauchinese identity, london, london restaurants, peranakan, malaysian, malaysian chinese, laksaComment