Leading up to the launch of a new Malaysian menu at The Langham, Hong Kong, Chef Ng Tzer Tzun discusses his favourite flavours from his hometown of Kedah and beyond
Currently executive sous chef of The Langham, Hong Kong, Chef Ng Tzer Tzun hails from Kedah and has worked all around Asia, specifically in Singapore, the Philippines and China. Ng strives to elevate traditional Malaysian recipes with his own creations, which include Wagyu Beef Rendang with Nasi Lemak and Lobster Laksa.
We speak to the Kedah-born chef about his favourite haunts in Malaysia, from a Nyonya restaurant to a snooker club he owns with his primary school friends.
What food and drinks do you miss the most when you’re away from Malaysia?
The food I miss the most is my mother’s cooking. She is very good at cooking and never repeats the same dishes as lunch for dinner. My mother inspired me to pursue a professional career in the culinary arts. My favourite dish of hers is vinegar pork leg, which is best enjoyed with rice—I can always eat three whole bowls whenever she cooks this dish!
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What is the first dish you eat when you return to Malaysia?
Gan lao mian, a type of dry noodles, is the first dish I eat whenever I return to Kedah in North-West Malaysia. There are different kinds of noodles in Malaysia, however my favourite is specific to Kedah, whereby the noodles are served with shredded chicken, sliced garlic, chilli, and mixed sauces and spices.