Monday, February 25, 2013

The Star - 25 Feb 2013

25 Feb 2013 - Malaysian cookbook wins at the 2013 Gourmand Awards. This is none other than the "Food for Your Eyes" cookbook co-authored by Dr Kenneth Fong (consultant ophthalmologist and retinal surgeon) and Ms Goo Chui Hoong (dietitian and culinary instructor at At 19 Culinary Studio). We are so proud of Ms Goo who teaches healthy cooking classes on request at our culinary studio. This was her first attempt in co-authoring a cookbook with her husband, Dr Fong and it was an effort well worth the praise.

The cookbook won the Best in the World Cookbook (Health & Nutrition category) at the renowned World Gourmand Cookbook Awards held in Paris, France on 23 Feb 2013.

"Food for Your Eyes" is more than a cook book as it also highlights basic facts about common eye diseases, including age related macular degeneration and how food can help to prevent or reduce the risk of blindness. The cookbook contains over 50 recipes from breakfast to dinner and desserts, all home-made recipes created, tried and tested by Ms Goo. Recipes are simple and easy to read. Instructions are easy to follow and it shows how eye-healthy ingredients can be incorporated into everyday meals.

The cookbook is retailing at RM39.90. If you would like to get a copy, do get in touch with us at 016-377 8236. If you would like Ms Goo to conduct a healthy cooking class for you, please e-mail us: at19culinary[at]

Saturday, February 16, 2013

New Straits Times - 9 Feb 2013

9 Feb 2013 - Fresenius Medical Care (FMC), the world's largest integrated provider of products and services for dialysis treatment, held a cooking competition hosted by At 19 Culinary Studio on 19 Jan 2013. This cooking competition was organised as part of FMC's CSR project aimed at creating a healthier society. Nurses and patients from 4 dialysis centres in Peninsular Malaysia showed off their cooking skills in "So you think you can cook? Wok it!" competition rivalling Masterchef Malaysia.
The cooking competition was monitored and judged by professional chefs, Chef Ryan Khang of myNourishment magazine, At 19's very own Chef Khai and FMC's MD, Mr Lim Shiow Shong. The cooking focused on healthy food for dialysis patients. As Mr Lim shares "Studies show that about 60% of dialysis patients suffer diabetes and hypertension due to unhealthy eating habits. Our average diet contains too much sugar, salt and fat". The cooking event ended with dinner and the launch of a cook book comprising recipes of dishes suitable for dialysis patients.
Everyone enjoyed themselves and the cooking competition also built teamwork and strengthen relationships amongst the nursing staff and patients. If you are looking at organising a cooking event or a CSR activity with a twist, you can call us at 016-377 8236 or e-mail at19culinary [at]