PETALING JAYA: It is undeniable that Malaysians love their food. And one couple living in the United States for 17 years began yearning for their favourite local kuih when they were unable to fly home due to the pandemic.
Since then, this power couple has worked in a string of well-established restaurants including wd-50, a molecular gastronomy restaurant in Manhattan, New York City.“The first thing my wife made was seri muka. It was a disaster,” said Anthony via a Zoom call. Today, Lady Wong has approximately 30 tantalising items on the menu such as lapis rainbow, kuih bengka, kuih kosui, curry puffs and a variety of cakes like cendol gula melaka and the classic pandan chiffon.
“When customers tell us they don’t like a cake or if they accidentally dropped it, we refund them. That’s how we built Lady Wong. We have that personal touch,” said Anthony.
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