Christopher Tan is an award-winning writer and cooking instructor whose articles, columns, recipes and photographs have appeared in several publications, not least The Sunday Times, The Straits Times, The Peak magazine and Saveur magazine. He also conducts talks and cooking demonstrations, and has authored and co-authored many cookbooks, including Chinese Heritage Cooking, Ask The Foodie, NerdBaker and his latest, The Way of Kueh. It's packed with loads of kueh recipes and engrossing stories of the kueh makers who, for generations, have been perfecting these tasty treats. Here, Chris offers a glimpse into what it takes to go The Way of Kueh.