I’ve known C W Woo or Chee Wai (more commonly known as among friends) for 35 years … yes, that long. We have known each other since Standard 1 in Malacca’s Banda Hilir English School. Which is why having him to kick off The Weekend Chef is so special. Chee Wai’s culinary skills are no big secret - at least not among his friends and on the pages of The Weekend Chef. He has cooked for his close friends and church mates alike for a long time now. And the fact that he is still invited to cook special meals for special occasions in their homes bears testimony to his legendary gastronomic ability.

Chee Wai loves his food. I’m sure all of you share this passion as well. In Malaysia (where most people typically have more than five meals a day), liking food is not an issue. The issue has always been … not having enough time or know how to prepare it. Eating out may not be a good idea for the long-term. The reasons - too much MSG, hygiene, reused cooking oil, etc., etc. You know the works. So how on earth then can one enjoy a good home-cooked meal - one that’s easy to prepare, doesn’t take up too much time, nutritious and still tastes like gourmet stuff?

But before that, you might just want to get acquainted with the chef. Chee Wai is currently the business development manager of a furniture manufacturer. So for those of you in the midst of hunting for furniture for your home or office, do look him up. He might be able to get you what you are looking for. The Weekend Chef caught up with Chee Wai recently and below are excerpts of the sembang session.

When did you pick up cooking and why?

Honestly, I really can’t remember. Maybe it was the time when I was really hungry and Mom wasn’t around. I may have fried an egg, eaten it with some overnight cooked rice and discovered I was a natural at cooking.

In your opinion, what is the ‘essence’ of good cooking?

I am neither a food connoisseur nor a professional chef. Therefore I can’t really say what the essence of good cooking is. But I would say this - be passionate in what you enjoy doing. If it’s cooking, be passionate about it. Believe me, your passion can be tasted in your food.

Have you ever thought of turning pro in cooking? Why? Or Why not?

You got to be kidding. It is hard work, ask any full time chef or cook.

How would you explain: “Cooking from the heart ….”?

Have you noticed that no matter how valiant your efforts, you can never seem to make as good a chicken rendang or yong tau foo as your Mom or Grandma? Ask any cook or chef - in addition to skill, knowledge and experience, the other key ‘ingredient’ to great food lies in the heart (some people might say it lies in the ajinomoto that goes into the food). So you have it - it’s the heart thingy!

Do you have an area of specialty in cooking?

I don’t really have any area of specialty. I do mostly Chinese and Western. I do not bake much, but I do have a great recipe for baked chicken. I seldom do desserts because I personally don’t like sweet stuff. But this might change in the near future - I do want to try things I have never tried before.

What in your opinion constitutes a good meal?

When you see the satisfied look and smile on someone’s face after they have eaten and enjoyed what you have cooked for them.