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WoonHeng Chia

WoonHeng Chia shares vegan Asian recipes shaped by her Malaysian upbringing, family cooking and temple kitchens, and is the author of The Vegan Asian Kitchen.

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WoonHeng’s happenings, collected from public sources, plus her backstory and Starbook, where fans write.

WoonHeng Chia Jul 24

Crispy-bottom vegetable buns from her cookbook

Plant Based News shared her no-yeast buns from The Vegan Asian Kitchen. The sesame-coated buns have a filling of tofu, green beans, carrot and cilantro.

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WoonHeng Chia Jul 12

Beefless chow fun gets a cookbook spotlight

Her cookbook recipe appeared on Plant Based News, pairing wide rice noodles with marinated soy slices, mung bean sprouts and scallions.

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WoonHeng Chia Jun 29

Sichuan chili mushroom shreds to try at home

Plant Based News published her recipe from The Vegan Asian Kitchen. Torn king oyster mushrooms are pan-fried and tossed with fresh green chiles and a savory sauce.

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WoonHeng Chia Jun 27

Air fryer salt and pepper tofu from the book

Her salt and pepper tofu recipe appeared on Plant Based News. Air-fried tofu cubes meet garlic, scallions, fresh chile and a peppery seasoning mix.

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WoonHeng Chia Jun 21

A Chengdu meal inspires Kung Pao Chinese yam

She shared crispy Chinese yam tossed with carrot, celtuce, peanuts and a slightly numbing Kung Pao sauce, inspired by a meal at Chengdu’s 4000 Plateau restaurant.