Discover the vibrant, plant-based flavours of East Asia with The Vegan Asian Kitchen by WoonHeng Chia.
Growing up in Malaysia surrounded by diverse cuisines, WoonHeng has mastered the art of creating crave-worthy vegan versions of beloved dishes—from dim sum and crispy-bottom potstickers to eggplant "unagi" rice bowls and silky mapo tofu.
This comprehensive cookbook celebrates the naturally plant-forward traditions of East Asian cooking while showcasing WoonHeng's own creative recipes and cherished culinary memories.
Explore Malaysian street food treasures like roti canai, Thai drunken noodles, and innovative mushroom-based Hainanese "chicken" rice alongside homecooked family favorites.
Beyond recipes, you'll find a practical guide to essential pantry ingredients and a basics chapter for making condiments like sambal and chili oil at home.
Packed with touching family stories and insights into Malaysian and Chinese cultural traditions, this is your essential resource for mastering the spicy, savoury, tangy flavours of East Asian cuisine.
352 pages - Hardcover
