Stories About Our Food

Our family's chicken stew is a culinary heirloom, its origins tracing back to the 1960s when my grandfather worked as a chef in a Kuala Lumpur western restaurant. While he couldn't fully replicate the restaurant's recipes, he imbued his own unique touch. The stew's signature brownish hue, a departure from the traditional, was achieved through an unexpected ingredient: soy sauce. This culinary secret was passed down to my mother, who continued the tradition after my grandfather's passing. The stew became a beloved staple in our household of four children. Growing up, I naively assumed that this rich, flavorful stew was a common dish enjoyed by everyone. Years later, when I introduced the stew to the wider public through my restaurant, The Pumpkin, the truth came to light. The industry standard for a stew's brown color was roux, a technique unknown to my grandfather and mother. Their ingenious substitution of soy sauce had created a distinctive Asian fusion flavor profile. Through careful experimentation, I refined the recipe while preserving the beloved soy sauce element. The result? A top-selling dish that pays homage to my family's culinary heritage and offers a unique twist on a classic comfort food.