Tony Tan was born on the east coast of Malaysia into a family of culinary experts specialising in Chinese cuisine and he formally trained as a chef in Australia and France.
A wonderful teacher, a brilliant chef and an avid storyteller, Tony Tan’s expertise on Chinese and Malaysian cuisines - actually most Asian cuisines - is second-to-none.
He headed up the team at Tatler’s in Sydney for many years, followed by a move to Melbourne where he shifted his focus to run a popular cooking school.
He now spends time consulting, writing and organising food tours through his native Malaysia. This year he published a must-have book for cooks and food-lovers: Hong Kong Food City.