Building on the success of his Penang Heritage food, Ong Jin Teong introduces the reader to a representative selection of utensils used by the Straits Chinese community for producing the fusion food for which they have become famous. Like the dishes themselves, the influences from China, the Malay Archipelago and Europe, inspired the implements' design. There is also plenty of room for familiar and rare recipes as well including Bak Chang, Rempah Udang, Sugee Cake, Kiam Chai Ark, Kuih Bahulu, Cheak Bee Soh, Sesargon, and Kuih Koci. New Hardback  276 pages with colour photos of the the utensils and recipes explained. 

Weight : 1.1kg.  Post free within Malaysia but may incur additional postage charges when posted elsewhere.