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@jennie.loh

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Master ChefDavid Kwok busy cooking dinner for us 🫶🏻 by @jennie.loh
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11 days ago
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✨ Cuti-Cuti Malaysia: Good times & great local flavours ✨ From fragrant Penang laksa and crispy char kway teow, to comforting nasi lemak, savoury satay, soup noodles and fresh seafood by the coast — every bite tastes like the heart of Malaysia. Taking time to slow down, wander local streets, and savour the dishes that make this place so special. Nothing beats homegrown comfort food on a holiday! 🇲🇾🍜🍛 taken in Malaysia by @jennie.loh
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13 days ago
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Appreciation post 🩷 For all the volunteers who show up every week @eseacc_luncheon_club. Who know this isn’t a restaurant; that cooking food is the least of what we do. That @eseacommunitycentre provides a safe space to be exactly who you are and who you were always meant to be. For turning up in good spirits, always ready to clean, or to fulfil random last minute side quests - like wrapping hundreds of zongzi or blowing out eggs. For understanding that praise will rarely come from the elders, but that deep down they really appreciate your efforts 🫂 Couldn’t tag everyone, missing @pigilla @b_0ut_there @gnahoo_food @rdcrus @annsannotations @notaprilji @cymbalhands @butteredgasoline @joycentrism @jcho_11 and guest DJ @itslooroll taken in Huong-Viet by @jennie.loh
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14 days ago
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We wandered through colourful heritage streets, visited iconic royal landmarks, and soaked up the old-town charm. Of course, no trip to Klang is complete without its famous savoury classics – from fragrant bak kut teh to fresh seafood and rich local treats. Warm, nostalgic, and full of good eats! taken in Klang, Selangor by @jennie.loh
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20 days ago
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🍚🍤 Lunch in Sekinchan: Where Rice Fields Meet the Sea Sekinchan is best known as the village of rice and seafood — and lunch here is exactly where those two worlds come together perfectly. - Seafood congee, Seafood Tofu, Stuffed Scallops, Stir Fry Sweet Potato Leaves, Deep Fried Lemon Sole, Steam Crab, Fresh Fish Ball in Soup. 🍚🍤 适耕庄午餐：稻田与大海的滋味 适耕庄素有“渔米之乡”的美名，这里的午餐，正是土地与海洋最完美的结合. taken in Sekincan, Selangor, Malaysia by @jennie.loh
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21 days ago
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Finally got my durian fix in Penang 📍✨namely Musang King, Black Thorn, Red Prawn and White Jade Pearl 🥰. Smelly to some, heaven to me! 😂. taken in Wong Durian House 黄家果园 by @jennie.loh
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23 days ago
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Baung Ekor Merah (Perak River Fish), Sambal Petai, Kung Po Eel, Tofu Thai Style and Salted Egg Beans. taken in Restoran Hao Yi Lao Tapah by @jennie.loh
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25 days ago
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Malaysian breakfast; Telur Separuh Masak, Kopi, Roti Bakar, Char Kway Teow, Chee Cheung Fun, Pan Mee 2 Styles. All sedap Sedap 😋😋😋 taken in Kuala Lumpur, Malaysia by @jennie.loh
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25 days ago
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The third Rice & Friends, June 2026 🇸🇬🇸🇳🇭🇰🇨🇳🇪🇬 @glyphor @itsmiddleeats @jennie.loh @littlebaobabuk @celestialpeach_uk in support of @eseacc_luncheon_club @eseacommunitycentre. 🍚 A monthly Thursday dinner cooked by friends of the community. Everyone eats the same: rice, three mains, soup of the day and a snack for £20. The vibes were pristine today, as our guests spilled out into the evening sunshine. The playlist was 🤌🏽💋 Menu: @glyphor’s Singaporean laksa biryani, @jennie.loh’s Hakka-Chinese nam yu crispy pork, @itsmiddleeats’ Egyptian moussaka, @littlebaobabuk’s Senegalese root veg mafé, @celestialpeach_uk’s Chinese chicken broth and crystal zongzi with red bean and chestnut, as well as savoury zongzi made by the community. ⭐ volunteers: @supasue @jcho_11 @wattywal8 @metaasianbaby @yanma.hiya @samyoung.gg JULY DATE TBC. I THINK I NEED TO TAKE A BREAK FOR A MONTH. But this is not the end of Rice & Friends... this is just the beginning... (Also Khadim gave me an idea. Fufu & Friends? Who’s in???) taken in Huong-Viet by @jennie.loh
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a month ago
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🫔 Our fourth annual zongzi 粽子 community workshop, ahead of Dragon Boat Festival. Led by volunteer teachers: the mighty aunties of @eseacommunitycentre as well as @supasue @glyphor @red.house.spice @tiffcooksalot @jennie.loh @butteredgasoline @yanma.hiya and myself. The last chapter of my book An A-Z of Chinese Food (Recipes Not Included) has a passage about this annual event. Zongzi is a particular food skill that is best passed on by learning in person, from elder to younger. In the diaspora’s case, established models of intergenerational pedagogy are fractured and displaced - either through migration or family trauma, perhaps intercultural marriage or simply lost connection to culture. Our community ‘elders’ are those who are willing to take on the mantle of educators. Four years ago I could not fold zongzi. After hours learning from the aunties - none of whom are blood relatives - I am proud to be able to pass on this knowledge, if not linearly, then laterally. That is the role of community leaders such as ours. In Chinese dominant societies, no one aside from specialists knows how to wrap zongzi. You simply buy them from street vendors. Its scarcity in the diaspora necessitates skill acquisition, and thus lends this food a particular significance. I sincerely hope we continue to engender pride in our cultural practices; through sharing; through doing; the very act of folding, cooking and eating! ♻️♾️ taken in Huong-Viet by @jennie.loh
14
a month ago
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I visited @cafejikoni , whose walls feature striking portraits of maternal figures and kitchen tools. Every dish was well presented and full of unique flavours; it was such a lovely meal with my family. taken in V&A Museum by @jennie.loh
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2 months ago
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🐉🚣🏻‍♀️🫔 It’s the fourth annual Dragon Boat Zongzi 粽子 workshop hosted by @eseacc_luncheon_club and our lovely volunteer teachers. We book out quickly every year - pre-registration is essential! Book at eseacc-zongzi-2026.eventbrite.co.uk or send a message to the WhatsApp number with your name, # attending and time slot. taken in Huong-Viet by @jennie.loh
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2 months ago
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