Wong’s first cookbook sheds light on the rich culinary culture of street food in Penang
Born and bred in Penang, Dayana Wong is the author of Penang Makan: Heritage Street Food Recipes, a cookbook celebrating traditional family recipes and beloved hawker culture associated with the state. The book recently won the prestigious Gourmand Awards 2022 in the category of street food. Released under Bulan Press, a publishing house founded by Dayana Wong and her partner, Penang Makan is also Wong’s first cookbook.
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What sparked your culinary journey?
I’ve always loved cooking since I was a child. The earliest memory I have of cooking was when I was about 7 years old. I wanted to help my grandmother in the kitchen but I accidentally sliced my little finger while cutting some onions. But that did not deter me from entering the kitchen again.
Growing up, I was fortunate enough to eat the food cooked by my maternal and paternal grandmothers. I might not have been able to cook much on my own, but I liked to make my own dinners, easy things like heating up soups, frying fish fingers or making homemade nuggets.
I started to take cooking more seriously when I was studying abroad. Being away for the first time, I could only soothe my homesickness by cooking food that reminded me of home. I would call my mum up and ask her how to cook my favourite prawn sambal or chicken curry.
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