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Kelly Wong

Artwork portraying a bird’s eye view of a table bearing skewers of sate, char kway teow and chicken rice, chili sauce, clear soup, chilies, spring onions, a spatula, chopsticks, and and two small figures at a plate’s edge. Artist: Paperlily Studio

Home Cooking

Kelly Wong, Portside Review, Issue 6

What joy can we find in honouring adaptability, effort, time and love when it comes to appreciating food’s value? What do we lose when we measure food’s 'authenticity' by its adherence to a standard that lies beyond geographical and practical reach?

The evolution of my dad’s cooking, and the process he has undertaken throughout his life in Australia, excites me too. Something can always be improved or tweaked; it allows for adaptation, so the culinary journey never ends. And the food becomes just that much tastier.

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