Discover the vibrant, plant-based flavours of East Asia with The Vegan Asian Kitchen by WoonHeng Chia.

Growing up in Malaysia surrounded by diverse cuisines, WoonHeng has mastered the art of creating crave-worthy vegan versions of beloved dishesfrom dim sum and crispy-bottom potstickers to eggplant “unagi” rice bowls and silky mapo tofu.

This comprehensive cookbook celebrates the naturally plant-forward traditions of East Asian cooking while showcasing WoonHeng’s own creative recipes and cherished culinary memories.

Explore Malaysian street food treasures like roti canai, Thai drunken noodles, and innovative mushroom-based Hainanese “chicken” rice alongside homecooked family favorites.

Beyond recipes, you’ll find a practical guide to essential pantry ingredients and a basics chapter for making condiments like sambal and chili oil at home.

Packed with touching family stories and insights into Malaysian and Chinese cultural