WoonHeng Chia, a Malaysian food blogger, has become a prominent figure in the world of plant-based Asian cookery. Originally based in Texas, her engaging, no-fuss recipes have garnered immense popularity online, with some of her videos amassing hundreds of thousands of views. Among her most popular creations is a simple guide to making chili oil, which has captivated a significant audience on YouTube.
In 2020, she released a recipe for vegan creamy miso ramen, which also received considerable attention, as did her guide for creating vegan dumplings with perfect texture. However, in June 2022, Chia suddenly ceased posting content, prompting concern from her loyal fanbase.
Six months later, Chia resurfaced in Chengdu, Sichuan province, China, explaining her hiatus due to health concerns and sharing her new life chapter. Accompanying her husband, who was transferred to Chengdu for work, Chia is now exploring and adapting to this new environment.
Born in Kuala Lumpur to Teochew and Cantonese parents and educated in the United States, Chia’s diverse upbringing influenced her culinary style. However, moving to Chengdu required an adjustment period, particularly in navigating the language barrier and daily activities like grocery shopping.
Despite these challenges, Chia has continued to share new recipes with her audience, such as stir-fried peanut sprouts, a unique ingredient she discovered in Chengdu. This adaptation reflects the growing acceptance and mainstreaming of plant-based cooking, a significant shift from when Chia first embraced veganism at 15.
Chia’s journey into veganism began with a vegan sweet-and-sour “pork” dish she tasted at a temple, sparking her interest in creating delicious meat-free meals. Despite initial hesitation from her traditionally-minded parents, Chia persisted in her culinary exploration, often opting for vegetables over meat in family meals.
Over the years, Chia has focused on veganizing traditional Malaysian dishes, sharing recipes like vegan mee siam and nasi lemak bungkus. These dishes retain the authentic flavors and textures of their meat-based counterparts, showcasing the versatility of plant-based ingredients.
Chia’s recent announcement of a forthcoming cookbook has excited her followers. This project, a culmination of her culinary experiences from her early cooking days to the present, aims to be a comprehensive resource for those interested in Malaysian and Asian cuisine in a meatless format.
Through her social media platforms and upcoming cookbook, Chia continues to share her love for cooking, offering a wealth of knowledge and inspiration for both seasoned cooks and newcomers to plant-based Asian cuisine. Her journey underscores the evolving landscape of food culture, where traditional flavors meet contemporary, health-conscious approaches.
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