“I have a penchant for Nyonya Kueh<\/em> and traditional Kueh<\/em> in general. I appreciate the fact that Kuehs<\/em> are unique to their respective cultures and bear different symbolic meanings.”<\/p>\n Keith explains that each Kueh<\/em> is more than just a snack as it bears its own story, making them more meaningful to eat.<\/p>\n Hokkien Ang Ku Kueh by Keith Su<\/p><\/div>\n “The Hokkien Ang Ku Kueh<\/em> for example, is shaped like a tortoise to symbolize longevity and its red color makes it apt for auspicious occasions such as baby showers. I couldn\u2019t think of anything else that I was more familiar or passionate about as Kuehs<\/em>, so I decided to try and start a little venture out of it!”<\/p>\n Keith’s early influences date way back. At an age when his friends were busy watching cartoon shows, Keith would wake up early – even before 8AM – during the school holidays to catch the Yan Can Cook show on Channel 5.<\/p>\n He also has fond memories of observing his grandmother make Chinese glutinous rice dumplings for the Dragon Boat Festival and getting involved in making glutinous rice balls during Winter Solstice.<\/p>\n Keith himself\u00a0started cooking in his early teens.<\/p>\n “Home Econs in lower secondary school piqued my interest to take up Food and Nutrition in upper secondary, which I enjoyed because I got to cook for school grades.” He then went on to pursue Culinary and Catering management in Temasek Polytechnic.<\/p>\n Keith started learning how to make Kuehs<\/em> out of interest while he was still in the army. In his free time, he would visit public libraries and borrow cookbooks to study. He would then try out the recipes and adapt them to create his own version.<\/p>\n This led him to experimenting recipes of different dishes that he would pen down whenever they turned out to be successful.<\/p>\n It was after he finished national service that he had an urge to start something, but wasn\u2019t quite sure of what to do yet. He recalled that he had a collection of recipes and started to leaf through them.<\/p>\n “I was amused to find out that most of my recipes were for Kuehs<\/em>. I toyed with the idea in my mind of selling handmade Kuehs<\/em>\u00a0for sometime and finally decided to give it a shot.”<\/p>\n When I ask Keith about the moniker, he tells me that\u00a0Kueh is reflective of our unique local culture and heritage. Hence, he wanted a name that reflected the concept.<\/p>\n “I thought that nobody else besides our grandparents knew our culture and heritage better than us, which led me to include \u201cAh Mah\u201d (Hokkien for grandma) in the name. The Chinese version of the name, \u963f\u5b37\u68d2, is a literal translation of the English equivalent which is a pun on the words \u2018Ah Mah\u2019 and \u2018amazing\u2019.<\/p>\n \u201cThe moniker Ahmahzing represents the happiest times of our childhood memories that generally stem from being pampered by Ah Mah<\/em> and her ‘amazing’ recipes\u201d.<\/strong><\/p><\/blockquote>\n The ‘Ahmahzing’ kitchen is operated out of Keith’s family HDB apartment located in Ang Moh Kio. He prepares all the food while his girlfriend helps with photography and deliveries.<\/p>\n![\"\"](\"https:\/\/server1.webstudio.com.sg\/~staging\/ypsg\/wp-content\/uploads\/2018\/08\/ss.jpg\")
Early Influences<\/strong><\/h2>\n
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<\/p>\nFrom Passion to Profession<\/strong><\/h2>\n
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<\/p>\n‘Ahmahzing’ Out Of An HDB<\/strong><\/h2>\n
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