Spices have always been close to the heart of my family. My great-great-grandfather on my mother’s side, Charles Anthony was a captain of a merchant ship owned by the English East India Company in the early 19th century. He traveled the trade routes transporting priceless spices to Malaya and the island of Indonesia archipelago. Their travels settled them to Malaya and the vibrant port cities of Malacca and Kuala Lumpur in present-day Malaysia.
Growing Up Among the Aromas
“As a school girl in Kuala Lumpur, I could always smell my house before I could see it. I was known as the girl with yellow hands at school because I helped my mother ready spices such as turmeric at the nearby mill. Cooking, like the spice business, was a daily way of life for me and my family.”
The Professional Chef
Christina is an accredited member of the International Association of Culinary Professionals. She honed her cooking skills while working for some of Southeast Asia’s premier hotel restaurants- The Four Seasons Hotel in Bali and The Four Seasons Hotel Chiang Mai, Thailand. Christina also traveled widely across southeast Asia, learning the different cuisines of the region.
The Sharing Kitchen
Christina has dedicated herself to transporting the Malaysian kitchen to the United States. Her cooking classes in the Pacific Northwest for the last two decades have enabled many home cooks to enrich their own cooking styles, and her cookbooks brought the beauty of Malaysian cooking to thousands of adventurous home chefs. Her teaching style is perhaps the most authentic and true dining experience to Southeast Asian cuisine and culture. The Seattle PI states, “The spice merchant’s daughter will not open a restaurant. It’s almost a shame. Her cooking bursts with such brilliant flavors, it would rank among the city’s most thrilling places to eat.