My love for food began at the Pagoda Inn restaurant in my hometown, Cape Town, South Africa. Seated at a bustling round table, I watched Lucky, the owner, ensure every family-style dish was perfect. Even as a child, those aromatic, authentic Chinese flavours beat ice cream every time.
This early spark grew into a passion as I spent hours mesmerized by the BBC Food Channel. While Heston Blumenthal’s food science left me in awe, it was Luke Nguyen who truly captured my heart. Seeing him craft vibrant broths and rice dishes in the middle of a Vietnamese rice field, serving them on simple banana leaves, made me feel like I could taste the flavours right from my sofa.
Today, I am a self-taught private chef in East London, South Africa, hosting global foodie workshops. While I teach various cuisines, my heart belongs to the fresh, clean profiles of Asia. Despite not having visited these countries yet, I’ve mastered Balinese, Japanese, Korean, Chinese, Taiwanese and Thai cooking through sensory intuition. I’ve learned to decode complex flavours—like discovering the miso notes in gochujang—and create clever "authenticity hacks," such as blending basil and mint to replicate elusive Thai basil. I have been recognised as a trusted Asian Food Interpreter by both experienced and novice foodies and have never been questioned on authenticity. The proof is always in the pudding.
My goal is to make these vibrant dishes accessible for the modern, fast-paced world without compromising quality. When a client told me my nasi goreng took them "right back to Bali," I knew I had succeeded. I cook with an "everything is possible" mindset, though I still dream of owning an engraved Japanese hibachi grill.
I invite you to travel through food with me. Before you head "downtown" to explore the roots of authenticity abroad, let’s explore them in my kitchen.
Explore my recipes at chefadora.com/@chefanna
Updated on 07 Apr 2026
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