Founder of Chocolate Concierge, Ong Ning-Geng reveals how every cocoa bean is ‘Made with Care’ Share
Ning didn’t stumble upon chocolate by chance but through a sense of curiosity that has driven him deep into the chocolate-making business for close to a decade. From something that started in a home kitchen, the 41-year-old Ning has dedicated more than just time but an unwavering passion and respect to chocolate over the years. As the founder of Chocolate Concierge, Ning has tremendously influenced the F&B scene in the country by posing one question
how much do you care about Malaysian chocolate?
The irony is palpable while most of us are bound to one country in these unusual times, mud crabs still receive the rockstar treatment on international airlines. Bypassing travel restrictions, the prized crustaceans are freshly flown in from Sri Lanka for the benefit of A Li Yaa’s diners. You can choose to have your crabs in a multitude of styles; keep returning to discover your personal favourite. Carrying a healthy tinge of spice, the curried crabs pair well with rice, bread or puttu, steamed cylinders of coconut and rice.
A Li Yaa’s presence in Kuala Lumpur also spells an easier time for us when deciding where to dine out with plant-based pals. The cashew nut curry, for instance, is so robust that you won’t even miss the meat.