I am Sara Khong, a professional cook, recipe developer, food stylist, food writer, and author of four cookbooks. I help food brands create content for their marketing and publicity efforts, including recipes, photos, web content, and cooking videos.

In between food consulting, I teach Malaysian cooking at my cooking school. My spacious kitchen is right next to my organic garden with over 50 species of local vegetables and herbs.

I am also a food enthusiast who photographs, illustrates, and read about food. I style and photograph the food that you see in this website, drew this illustration for one of my cookbooks, and these are some of my favourite books on food.

I received a Bachelor of Laws degree from University of London; but instead of researching on case law I decided to research on delicious cuisine. I’ve obtained a certification from HarvardX on Science & Cooking, in which I learned the science behind cooking.

To expand horizon in the culinary arts, I travel the world to dine at restaurants, discover local street food and attend local cooking class. I’ve obtained certification at Le Cordon Bleu London on Modern & Classic Sauce, and Le Cordon Bleu Thailand on Thai Cuisine Workshop: Curry, paste & sauces, and Beijing Cooking School.

At my food blog New Malaysian Kitchen, I record and enhance traditional recipes using science and modern appliances. Please enjoy my tried and tested recipes - dishes I cook for myself, my family and friends.

If you're in Kuala Lumpur, I welcome you to join my cooking classes where I teach Malaysia's best street food such as char koay teow and nasi lemak.

Gastronomically yours,