Vegan Living KL, Cheras, Selangor (2026)

26/12/2024

Thank you to "The Upper Kitchen" for the invitation to continue the journey on sharing of healthy cooking. The following are the details.

A Feast for Reunion Dinner Cooking Class

📅 12/01/25 Sunday
⏰ 9.00am - 2.30pm
👩🏻‍🍳 Teacher Owen Tan Vegan Living KL
Fee: rm4xx/pax
📍The Upper Kitchen at Damansara Utama, Petaling Jaya
WA: +60193113505 for registration

The Reunion Dinner is believed to be the most important part of the Chinese New Year festival and the most important meal of the year. Big families of several generations sit around round tables at the comfort of their own homes decorated with red auspicious decorations and enjoy the food and time together. This is a class to inspire you to cook up a storm that is healthy to surprise your lovedones in this coming reunion dinner.

Programme Outline:

Semi-hands-on cooking session
Recipe booklet with a gift
Reunion lunch menu:
• Sugar-Free Prosperity Nyonya Pickle Yee Sang
• Reunion Treasure Lotus Leaf Rice
• Mummy’s Lobak Platter
• Chilled Handmade Golden Sesame Tofu Platter
Tips for the Art of Plating
Enlightenment with Chinese Metaphysics: The Year of Snake
Optional recipes for vegetarian on certain recipes
Tips on alternative recipes and healthy options

- Full payment is required.
- No Cancellation / Non-transferable to other classes / No Refund after payment made. However, you can send a replacement in case of not being able to attend the class.

28/11/2024

Another shojin ryori inspired lunchbox based on the principle of food for spiritual practice, simplicity in term of preparation and taste. Perfect my handmade sesame tofu by incorporating butternut squash for the extra sweetness and matching it with a sweet butternut squash sauce. The lemon zest buddock salad is surprising refreshing. 😍😋😍😋 . Also making egg and corn inari sushi to compliment all the dishes. 😋😋

Owen

24/11/2024

Shojin ryori or buddhist temple cuisine is based on the philosophy of balance, harmony and simplicity. Each group of seasonal ingredients is carefully combined to create the perfect blend of tastes, colours and cooking methods. Presentation is equally important in Japanese cuisine, emphasizing the balance of portion, colour and harmony.

Today's menu is focusing on tofu base dishes including making my own sesame tofu. The menu for today:

Today's menu:-
1) chilled sesame tofu with sasame seeds dressing
2) chilled tofu infused with miso and mirin
3) floral tofu sheet with spicy balsamic vineger dressing
4) seasonal vegetables and pickles

Itadakimasu😋

Owen

05/11/2024

Came across this soft spoken lady selling amazake out of nowhere by luck. Amazake is a non-alcholic japanese fermented rice sweet drink. The japanese likes to serves amazake in its original form, grainy texture and just added grated young gimger for the extra health benefit and flavour. Very good amazake, rich and creamy texture and no fancy flavour. 👍👍👍

Another sake shop at arashiyama also making its own bottled amazake, both the original flavour and matcha. Same texture as well, the grainy type. Personally, I prefer this texture, unless using for making sauces or as a substitute for sugar in making desserts. 👍👍👍

Those commercial amazakes are either added with sugar or blended into more watery texture.

27/09/2020

𝗦𝗲𝗿𝗶𝗲𝘀 𝟭: 𝗧𝗵𝗲 𝗔𝗿𝘁 𝗼𝗳 𝗙𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻
Making fermentation always yields a lot of unexpected surprises. In this Series 1: The Art of Fermentation (Special Premium Chinese Tea), we discovered together with Leaf Lohas 老葉的児子, using premium Chinese tea in Kombucha will bring out the full flavours of the Chinese tea. The end result is well exceeded our expectation which is also agreed by all the participants in Series 1: The Art of Fermentation (Special Premium Chinese Tea). It is also a new discovery journey for us to enjoy the deeper flavour of a good high quality tea. It is very crucial in selecting the right type of tea and using the right fermentation process. This class is an eye opener for us as we get to learn more about the art of Chinese tea from the owner of Leaf Lohas, Mr Yap who has many years of experience in tea culture.

The class is conducted in a serene and artistic environment surrounded by pieces of finely handmade pottery which compliments with the tea house. It is also surrounded by a lot of greeneries and every corner speaks with its unique characteristics. Besides brewing Kombucha tea, the participants also get the chance to learn a localised flavour kimchi using local ingredients. This special version of kimchi and the kimchi inspired recipes are specially created by Vegan Living KL for this event. As cooking is also part of today’s class, the kimchi and fermentation inspired dishes are artistically presented to blend in the environment for the participants to have a wonderful Fermentation Lunch Festival.

For those interested in Series 1: The Art of Fermentation in making Kombucha tea (Original Series) and cooking with recipes inspired from Kimchi, please contact Ben at 0173661003. Details are as below:

Series 1: The Art of Fermentation (Original Series)
By: Ben Lee and Owen Tan
Date: 10 Oct 2020, Saturday
Time: 9.30am-1pm
Venue: The Upper Kitchen
Fee: RM260/pax
Maximum 6 pax

Introduction
Fermentation is traditionally practised in most cultures around the world, and one of the main reasons is to preserve food. Fermentation not only helps to keep food longer without refrigeration but also makes it more flavourful and digestible, makes nutrients more readily available, breaks down certain toxic compounds and produces other nutrients that are beneficial to our health.

Kombucha, as the most popular fermented drink, is a traditional fermented tea with many health benefits. It supports our digestive system to break down nutrients faster and more efficient so that we can absorb it better and so improve our immune system. The fermented tea has also detox function which helps us to get rid of toxins from air, water, food and other external sources. Kombucha tea is suitable for those who wants to improve their health by starting to consume more natural and less processed foods and drinks.

Understanding the many benefits of fermented foods and drinks, we want to share more knowledge of fermentation in our Series 1: The Art of Fermentation. In Series 1, we will share more in-depth exploration of essential concepts and practical side of fermentation like Kombucha and localised Kimchi including exploring creative Malaysian fusion recipes using fermented food. Below is the Series 1 outline:

Programme outline:
Part 1: Introduction
-What is Fermentation
-Fermentation Conditions
-Fermentation Benefits

Part 2: Making Localised Kimchi
-Tropical Kimchi/Cleansing Kimchi: 2 variations of Malaysian version Kimchi
-Step by step in making Kimchi
-Sharing of practical experience

Part 3: Making Kombucha Drink
-Hands-on 1st Fermentation: brewing technique
-Different types of tea used in Kombucha
-2nd Fermentation: flavouring and carbonation
-Drinking Guidelines
-Tasting of Kombucha Drink
-Make your own Kombucha Tea to bring home

Part 4: Cooking with Kimchi with local fusion recipe
-Special local fusion recipes from Vegan Living KL

Part 5: Miracle Food Tasting
-Tasting of fusion cuisines inspired by localised Kimchi

Free for participants:
-Kombucha Starter Kit including glass jar and Scoby
-Recipe Booklet with 10 recipes with English and Chinese languages

20/09/2020

“𝗞𝗼𝗷𝗶: 𝗧𝗵𝗲 𝗛𝗶𝗱𝗱𝗲𝗻 𝗚𝗲𝗺”
This is the second koji series “Koji: The Hidden Gem”, conducted at Stella Food Hall. Good to see everyone again who has attended our previous “Amazake: The Blossoming Sakura” class. As most of the participants have known each other from the previous class, everyone was in a joyful and cheerful atmosphere with abundance of laughter throughout the session. Many of them shared their success stories of making Amazake and Rice Koji and are able to incorporate into their daily usage for the benefits of their family.

Hence, they came to this class with a lot of excitement and happy mood to catch up and share their koji experience with their friends who share the common interests. This 2nd series is focusing on whole grain koji, and its usage in making various fragrant seasonings that suit our Malaysian food culture. The participants learned to use koji seasoning to make a local rice dish, inspired from Melaka Hainanese chicken rice ball, which they enjoyed very much. Before the class ended, they got to indulge in sugar free Koji Tiramisu, and received a thumbs up from them after enjoying it.

A session is added to share the beauty application of koji which has drawn a lot of interests and attention from the participants. Everyone was happy toasting for the koji beauty drink and they even gave a new name for this drink called “回春水”. Special thanks to Stella and Mei San for hosting the event and very grateful to Mei San for capturing the highlights of this class.

This class will be rerun on 3 Oct 2020, and details as below:
Koji: The Hidden Gem
Date: 3 Oct 2020, Saturday
Time: 9.30am to 4.00pm
Price: RM330/pax
Venue: The Upper Kitchen
An autumn foliage experience by Ben Lee and Owen Tan

Koji is commonly used in the making of Amazake, a sweet fermented rice drink with many health and
beauty benefits. Koji fungus is an ancient Japanese mold that has been around for 2000 years, also
called the National Fungus of Japan. Koji has attracted attention outside of Japan, especially, in the
professional chef community. It has been used as natural sweetener, flavour enhancer, meat
tenderizer, curing agent, fermentation starter and baking medium. The chefs have started to
incorporate koji into their fine cuisines and our classes are to introduce you to this new world of Koji
and its various applications in cooking.

Besides the Umami flavours that it brings into our food, koji has various benefits that include:
• Improve immune system
• Pre and probiotics to improve gut health
• Increase absorption of nutrients
• Vitamin Bs and essential amino acids
• Nourish skin, nail and hair

Programme Outline
1. Different Types of Koji
2. Different Enzymes Produced by Koji
3. Sharing Life Experience of Koji Health Benefits
4. Benefits of Whole Grain Koji
5. Cooking 1: Hands-on cooking: Organic Autumn Foliage Inspired Lunch
a. Sea Ocean Nori Koji Patty Rice Bowl with Hawaiian Rainbow Pickle
b. Kam Heong Tofu
c. Koji Infused Tofu with Twin Coloured Carrot Pickles
d. Autumn Foliage Refreshing Nori Wrap
e. “Sugar Free” Koji Tiramisu Mousse

6. Demonstration on alternative way to culture Grain Koji: Refined Grain versus Whole Grain
7. Demonstration on making Roasted Koji Chilli Paste
8. Demonstration on making Vegan Koji Fish Sauce
9. Demonstration on making Fragrant Whole Grain Shio Koji
10. Koji: The Beauty Secrets: Demo and Tasting
11. Cooking 2: Afternoon Cooking Demo
a. Hainanese Paradise Fragrant Rice Bowl
12. “No Guilt” Afternoon Tea Break

More than 10 recipes and only organic/natural ingredients will be used with no refined sugar. Recipes and printed materials are in English and Chinese languages.

Participants will take home a free gift.
If interested, please PM Ben at 0173661003

12/09/2020

In collaboration with Samantha from Lil Angel d'pastry, we conducted the Amazake: The Blossoming Sakura, Special Amazake Mooncake Series. Every class is not just a new experience for the participants but equally is a wonderful experience for us to get to know new friends. Most of them joining the class with a similar objective to embark in a journey to start a new healthy lifestyle. We are glad that our teachings are beneficial to them and they have learned some useful knowledge that they can apply in their daily life.
We have run this Special Amazake Mooncake Series 3 times and the final rerun will be on 30 Sep 2020. For those interested in the final class, please contact Ben at 0173661003.

05/09/2020

The launching of 3rd series of Koji & Bean: The Twin Pinnacles coincides with the sudden unexpected water cut in Klang Valley. As most of our classes involve a lot of cooking and demos, it becomes a daunting task to conduct them without sufficient supply of water. We have to improvise in such a short notice to make adjustment to the programme without comprising on the intended outline of the programme and yet provide a refreshing learning experience for the participants. I would like to thank all of the participants in putting their hands together in running a successful class. Special thanks to Celia for bringing in water for us. Most participants enjoy the creative and innovative recipes on this series which emphasize on cleansing and detox our bodies and yet equally tasty and nicely presented. These fusion Chinese-Western recipes use quality organic and natural ingredients, and we also emphasize on healthy cooking method without deep frying. These recipes are specially created by Vegan Living KL.

The main highlight of this third series is on making Express Koji Miso. The traditional miso will take months if not years to complete, but the Express Koji Miso will only take a fraction of the time without comprising on the taste. The other key highlight in this class is Twin Pinnacle Natto. As traditional natto is not so widely accepted by people due to its taste, texture and smell, we improvise in our making of Twin Pinnacle Natto and make improvement in terms of taste, texture and smell. Most participants enjoy this healthy natto in the class.

The following photos capture the highlights of this series, Koji and Bean: The Twin Pinnacles. Hope everyone has a wonderful experience and is able to learn something useful to improve their health.

If you are keen on the rerun of this Koji and Bean: The Twin Pinnacles, please message Ben at 0173661003.

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