Dato' Lim Bian Yam

Lim Bian Yam and Y3K Recipes Issue no.20

2007-08-02T21:31:00.000-07:00

Welcome To The Tiny-Tots Cooking Classes
Family Recipes For Success

Y3K Recipes Issue no.20 (Sept - Oct 2004)

Teaching children to be independent are the best-laid plans. It is a pity many kids of today pursue computer games so much or become a couch potato, grabbing a quick meal watching TV for the whole day. What happens when they leave home and the comfort zone to study abroad? Can they manage to cook for themselves a decent meal? Many parents were happy to start off their young ones with cookery classes under expert help from Master Lim Bian Yam. This is a good holiday scheme, enriching the children’s leisure. It helps to build their self-confidence and teaches everyone what teamwork is. Getting children involved in preparing recipes for a meal can instil a sense of discipline in them and promote ideas of sharing.

Lim Bian Yam and Y3K Recipes Issue no.19

2007-08-02T21:14:00.000-07:00

A Magician’s Wand
Simple or Exotic Sauces

Y3K Recipes Issue no.19 (July- August 2004)

In most Western cooking, sauces, dressings and accompaniments are considered to be the finishing touch to any main dish. These little extras demonstrated flair and taste. Colours do differ but nevertheless, each tastes great. In past issues of no.7, 17 and 18, Master Lim and other chefs have had demonstrated the cooking of different sauces. They are the Bolognese sauce, béchamel sauce, soubise sauce, young ginger dressing, French dressing, black pepper sauce, thousand island dressing, curry mayonnaise sauce, white wine sauce, white cream sauce, Hollandaise sauce.

In this article, we continue with more wonders of sauces. These can certainly add depth of nice flavour to the range of Western cooking. Try the recipes and taste the difference. Any of our printed sauces’ recipe will raise a dish from ordinary to superb!

Some tips from Master Lim:
Worcestershire sauce (L&P sauce) enhances all flavours of the meat. It also acts as a tenderizer for beef or meat.

Many Chinese dry noodles may goes very well with any form of steak.
Yellow olive oil is for cooking. Green olive oil is used for salads.

Lim Bian Yam and Y3K Recipes Issue no.18

2007-08-02T21:07:00.001-07:00

A winner and his trophy

Y3K Recipes Issue no.18 (May-June 2004)
Last March, 2004, Master Lim Bian Yam, his assistant Vincent Chee and a couple of his students travelled to Hong Kong. Master Lim was strongly encouraged to enter a contest known as the ‘2004 Hong Kong Flower Show’ by his Hong Kong residing students. They came out in full support and had sponsored his trip.

Master Lim with his creative skill had exhibited a floral theme featuring tropical plants and flowers. This magnificent display beat 19 other exhibits arranged by masters from Japan, Italy, France, America, Australia and various other countries. It was an eye-opener as only tropical flowers were used.

Floral arrangement has always been his passionate love. He has been recognised internationally for his skills and has three books printed on the subject. They are The Eye of The Flower Arrangement (Collingredge, 1967) , Floral Creation (Federal Publications, 1977) and Inspirations (Lim Bian Yam, 1996). If you like to do a course on floral arrangement, do contact the master.

Lim Bian Yam and Y3K Recipes Issue no.17

2007-08-02T20:27:00.000-07:00

Lim Bian Yam and Y3K Recipes Issue no.16

2007-08-02T20:14:00.000-07:00

Raise Your Glasses
Toast To Spring
Raise The Lanterns
New Year’s Here

Y3K Recipes Issue No.16 (Jan - Feb 2004)

In the Chinese community, traditional customs of presenting gifts before the Lunar New Year to family members, close friends and associates have existed for a long time. Ours is a society who would present a whole range of auspicious items as gifts, all steeped in beliefs and symbolism. This can be considered doubly good to those who receive them as it convey good wishes for the year ahead. Waxed ducks, cured meats, Chinese sausages are all air-dried in the cold winds from China.

These are snapped up by consumers opposed to those that are machine-dried locally. But surprisingly, many homemakers have no knowledge of dealing with these delicacies apart from the normal norm of frying with simple ingredients or plain steaming them. Probably it’s difficult to be adventurous with cooking when you simply don’t have the know how.

Yearly, a group of Master Lim Bian Yam’s students play hosts to their culinary mentor by inviting him to Hong Kong for the festival celebrations. This travel couldn’t come as a more timely boost as chefs in the island are noted for dishing up fanfares of exquisite specialities using the waxed delicacies. After several eat-outs, Master Lim decided to have his own concoctions. Recipes were developed and tested in his cooking studio and later presented to us for print. This is probably the best gift from the master to his students and our loyal readers.

It was certainly generous of him to cook three Australian lobsters for the lobster noodle dish during the food review. Needless to say, every recipe indicated their tasty taste. Let tradition play on as we welcome a new year. May it brings you all wonderful tidings.

Lim Bian Yam and Y3K Recipes Issue no.15

2007-08-02T19:57:00.000-07:00

Eat with gratitude

Y3K Recipes Issue no. 15 (Nov - Dec 2003)

I am truly amazed at the number of dishes Master Lim is able to introduce to us, using the basic ingredient, dhall. Master Lim has delved into the fulcrum of it as he experimented with the lentils and used fish, prawn, vegetable and rice to accompany. But in doing so, harmonious blend of taste, colours and nutritional values are not forgotten.

Food should be consumed in natural balance and he does not believe in putting too much restrictions on oneself. Born with a sweet tooth, this 70 years old Master Lim still likes to consume sugar in a moderate amount. Eat what you need as nature has its way of balancing the requirements.

His slogan for the day begins with, "Count your blessings and eat with gratitude". I will listen to his words of wisdom.

Lim Bian Yam and Y3K Recipes Issue no.14

2007-08-02T19:04:00.000-07:00

Statement extracts from students

Y3K Recipes issue no.14 ( Sept - Oct 2003)

Mr. Lim Bian Yam is a supreme master of the culinary art. A highly dedicated and professional teacher, he takes pains to carry out research before formulating any recipes. His demonstrations always provide many useful tips and the finer points of cooking.
Mrs. Goon (Student of 30 years)

The combination of artistic and scientific world with love and positive vibration as the main ingredients are the secrets to Mr. Lim's culinary art.
Mrs. Muhammad (Student of 2 years)

Mr. Lim Bian Yam is certainly a Master in Culinary Art, whose class we should never miss. I am very fortunate to be accepted as one of his students, and I am enjoying every moment of my cooking class under his tuitiliage.
Angeline Lee (Student of 2 weeks)

I have been learning under Mr. Lim for twenty years since the early eighties, when Mr. Lim set up a base in K. Lumpur and found him to be a truly wonderful teacher, so much so that I attended most of his classes whenever I could, be it cooking or flower arrangement. As a teacher, he never holds back any secrets from his pupils, passing on any tips he knew to us. As long as he is around, I will continue to attend his classes & enjoy myself doing so.
Mrs. Woo (Student of 23 years)

The International School of Home Cookery is a 'One Stop' school that has served as a platform to nurture students to explore the world of culinary art and flower designing.
Mr. Lim Bian Yam, the master who has been very generous and selfless in sharing his expertise and most importantly, the fienesse in the art.
His passion, ceaseless effort in the research & development and innovative ideas has gained reputation and received overwhelming support by students from local and abroad.
Chew Lam Choo (Student of several years)

I have benefited a lot from Mr. Lim Bian Yam's teaching of extraordinary dishes and flower arrangements. His is a very creative and dedicated teacher.
Datin Lin Tan (Student of several years)

Master Lim Bian Yam, a master of culinary arts is very meticulous and thorough when imparting knowledge to his students. I was under his tutelage for many years and have learnt not only the Art of cooking but also the Art of food presentation. Bravo to the Master!
Patricia Fair (Student of several years)

1. Master Lim Bian Yam is that rare combination of a talented chef and inspiring teacher.
2. Through his encouragement and teaching, I have gained an insight into our local cuisine. Truly he has raised the status of Nyonya cuisine into a national heritage, and his famous Penang Assam Laksa and Hokkien Prawn Mee are classics in their own right.
3. Always inventive and creative, he has been a source of inspiration for his many students throughout the span of his 40-over years of teaching in Penang and Kuala Lumpur. His Penang roots are evident in his Nyonya cuisine, especially the Hawker Food courses. He is also adept in Indian, Thai, Chinese and Western cuisine, and his many improvisations give new meaning to the word 'fusion' which springs from years of dedicated research. As the Japanese writer, Yukio Mishima once said: 'To be truly international one has to be national'
In this Master Lim will always be the foremost ambassador of Malaysian cuisine as many of his students would attest. He has stamped Malaysian cuisine with a truly universal appeal. This transcendent quality of his all-Malaysian recipes earns him the deserving accolade of a master chef if not a national treasure.
4. Thanks to him, my congregation in Ipoh will get to taste a more rounded cuisine. Famous as Ipoh is for her tasty and economical hawker food, Master Lim's recipes will still manage to startle, challenge and please the most jaded palate. In this respect he has been such a blessing to me and many others, revealing a glimpse of 'foodie heaven' this side of paradise.
Ps. Christopher Choo (Student of several years)

1. I have known Mr. Lim Bian Yam for more than 15 years. I regard him as my master (sifu) and consultant.
2. He has come to be a very good friend to me, one who constantly inspires me. He is a wealth of knowedge and I have learnt so much from him over the years.
3. On the personal side, Mr. Lim is a very sincere and kind person, always putting his students' interest first. He has a wonderful sense of humour.
4. He taught me not to be selfish but always share my knowledge with others sincerely.
5. I wish him much joy in all his doings.
Florence Tan (Student of 15 years)

Lim Bian Yam and Y3K Recipes Issue no.13

2007-08-02T03:04:00.000-07:00

An impressive surge of enthusiasm and dedication

Y3K Recipes Issue no.13 (July-August 2003)

Master Lim Bian Yam has displayed his culinary talents for more than 40 years. Needless to say, Master Lim is able to extend his skill to cooking any ‘you-name-it’ internationally renowned dishes. Challenges and inspirations had motivated him to continuously churn out inventive recipes.

In Y3K magazines, one may notice the series carries recipes of different nature. Some are authentic and some though inventive are still based on true origins with a slight twist. Be assured of good results as this Master is known for his meticulous cookery classes and a knack on never compromising quality nor ingredients for any dishes.

He treats students all alike, disregarding whether you are a novice cook, apprentice or a chef. Come with a learning nature as he shares details with all. A Master-of-Chefs is always one who can lead the kitchen crew and believe him, the culinary world can open many-a-door of opportunity.

Lim Bian Yam and Y3K Issue no.12

2007-08-02T02:52:00.000-07:00

Cookery lessons

Hands-On-Session

Y3K Recipes issue no.12 (May-June 2003)

I as a cooking instructor myself, always believed cookery classes with hands-on-sessions are beneficial to students. Participants will get to feel and understand ingredients, regulate heat control, troubleshoot problems can be explained by the Master.

In March, Master Lim Bian Yam had a cookery class with hands-on-sessions. Students from Australia, Singapore, Penang and Klang Valley packed in, it was an enchanting 10 days course for participants, comprising gentlemen and ladies. The valuable learning opportunity promoted the joy of cooking and baking as an art.

Lim Bian Yam and Y3K Issue no.11

2007-08-02T02:34:00.000-07:00

Master Lim Bian Yam - Cooking with compassion, dedication, enthusiasm.

Y3k Recipes Issue no.11 (March – April 2003)

"Marinate the chicken flesh not the skin as it acts as a repellent, thus flavours will not seep in."

It is certainly an inspiring food interview for me as I observed Master Lim and his assistant, Vincent Chee conducting a meticulous cookery class. Between the duo, there is always something brewing and this draws wonderful responses from the participants. Master Lim has stood by his principles and philosophy of human values, echoing strong discipline in his labour of love. "I will teach recipes using only original ingredients. You will not find me compromising on quality or substituting lard with shortening. Neither will I toast belacan in an oven. I refused to impart my knowledge and authentic recipes to students with intention of making a fast buck. I detest those who tries to pick-up-the tools of the trade today and starts a restaurant tomorrow, next door to another, selling an exact replica of the same menu. This creates a public confusion." Master Lim is rather vocal on his negative feelings against fly-by-night operators as he feels a professional kitchen has no place for them.

He takes pride in his 40 years of cookery teaching, the years are a result of his interest in the subject. One can consider him as a real master who has scaled the rungs of the culinary ladder. Thousands of his students from all walks of life have progressed, including celebrity chef, Florence Tan.

Anyone wishing to improve on their cooking skills can give the duo an enquiry call listed above. They have exciting programs in store for you.

Lim Bian Yam and Y3K Issue no.10

2007-08-01T20:58:00.000-07:00

A Dexterous Strewn of Spices

Y3K issue no.10 (Jan-Feb 2003)

Food should look wonderful, taste beautiful. Most times, the flavours and aromas of dishes, depend largely on the spices and herbs used. Spices play secondary roles in most kitchens but in real, they are the prime essential ingredients to the culinary world. What happens to a general dish without any flavourings of ginger, spring onion, garlic or shallots? It looses its aromatic appeal and can you imagine a food world without pepper, cloves, cinnamon barks, star anise, saffron etc... This will be disheartening to our Indian, Malay, Portuguese, Italian, Spanish friends, who are all lovers of spices. For centuries, spices were cherished for their preserving properties, culinary and medicinal purposes. It was even noted to be dyes for the olden days Kings’ wardrobes. They were the highly prized commodity in the then, economic market. Their importance now, may have lost its lustre of gold but Master Lim Bian Yam presents their worth in this New Year’s issue.

Why an Indian meal? Readers may be baffled. Well, Malaysians’ eating preferances are becoming unified. We celebrate all festivals in full glory and in the recent winds of change, have started to adapt another ethnic theme to incorporate with our own. This is simply what we term as all festivals have been literally "adopted" by the general communities. It will please those with spicy tastebuds. Try the new concept and share the sprightly joy.

Thank you Master Lim and Vincent for all your special efforts. Y3K proposes a toast to the duo.

Lim Bian Yam and Y3K issue no.9

2007-08-01T20:18:00.000-07:00

Master Lim Bian Yam
The Professional Touch
Y3K issue no.9 (Nov-Dec 2002)
Late September recently, Master Lim was honoured with a birthday bash by his students from the Klang Valley. In early October, his old buddies from Penang held another grand celebration for the birthday boy, who had turned 70. This was considered to be an auspicious milestone in the Chinese belief. It was a fitting tribute shown by studends and friends. Master Lim was touched by the highlights of both evenings, happy faces, familiar smiles, warm friendship, he felt his life has been truly bleesed. Sincere friendship that has evolved a lifespan, what more can one ask for?

Master Lim has always stressed on arduous training, learning the finer points of cooking. He compares this training equivalent to what a martial arts student endure, taking no short cuts. He has already chalked up over 40 years of experience, cooking profesionally, thus making him one of our local most prominent cooking teacher.

This unsung Food Ambassador has very generously given ample recipes to our food magazine - "Y3K Recipes". All these recipes are from his private file, never having being taught at his cooking studio. A balance line have to be drawn between the commercial side and a charity exercise. I really look up to him for his moral obligation.

With the Master’s touch, a simple recipe can be transform into various angles and yet it retains the authenticity. In the next few pages, you can see how he has propelled Roti Jala to a high degree. It is an ace formula, designed simple enough for novice cooks.

His other trump card in the flower arrangement world has gained him extreme fame. One can see how his food are always extravagantly decorated as only a true master can create such artistry.

If you wish to heighten your standard in either the food or floral circle, feel free to cantact Master Lim or his beloved disciple Vincent Chee at the address below:

No.9, Jalan Teluk Pulai,
Taman Seputeh,
58000 Kuala Lumpur.
Tel/ Fax: (603) 2274 1571

Lim Bian Yam and Y3K issue no.8

2007-08-01T19:54:00.000-07:00

The Malaysian Flower Arrangement
Master cum Master of Chefs

Y3K Issue no.8 (Sept - Oct 2002)

It is easy to see the beauty of a rose, a cattleya or a cymbidium orchid and if you keep your eyes open, you will find that Mother Nature has no limit to her abundance of living beauty be it a leafless twig or the corolla of a fruit. Various art forms too provide their share of beauty. A figurine or a container can likewise ignite one's seeing eye to create master-pieces. Beauty is indeed inspirational yet often times it is latent and needs the right setting, idea or even mood - that sudden push - to perceive it and enhance it.

The above is being extracted from the preface of "Inspirations" written by Mr. Lim Bian Yam.

Mr. Lim Bian Yam was hailed by the Malaysian press and Floral Art enthusiasts as the maestro of the art of flower arranging in the Southeast Asian region, he is a self-made man of many interests. Apart from his forte as a talented and distinguished flower-arranger and consultant, he is an author, an artist, an instructor of chefs of high standing, and an instructor in home economics. A Grand Master of the floral art schools in Hong Kong, Macau, Singapore and of course in his own Malaysia.

Lim Bian Yam & Y3K issue no.5

2007-08-01T01:48:00.000-07:00

LIM BIAN YAM

Culinary Expert

Master of Chefs

Y3K Recipes issue no. 5 (March 2002)

He has dedicated his entire life to his two passions, namely cooking and flower arrangement. He is highly accomplished in both fields. This master has trained several chefs and culinary experts. Amongst them is the renowned Home Economist, Florence Tan. She is a celebrity chef, who needs no further introduction. Some of his students have been taking lessons from him for the last 20 years. Meanwhile others have made good achievements in the gastronomic world.

Lim Bian Yam was born in 1933, to a Penang Baba family. At 69, he has been in the culinary field for more than 40 years. His early years was spent in Penang’s Muntri Street, near the famous Kuan Yin Temple. His grandfather, a miner, lived in an old prewar shophouse with a huge kitchen. The fairly wealthy family hired a cook, Ah Heng Pek (Uncle Ah Heng) to prepare the family’s daily menu. Ah Heng Pek used to carry Lim Bian Yam with one hand while cooking with the other. This was how his cooking passion developed.

Lim Bian Yam’s mother was another great influential factor whereby she encouraged him to pursue his interest; an uncommon activity for boys then. As a teenager, he was responsible for the household marketing errands and daily menu planning. His aunties were good cooks too, coaching him various traditional cooking methods.

Without exact measurements, his aunties usually rely on the "agak-agak" method. But Lim Bian Yam wrote down the very first family recipes with precise measurements. Later, he started to collect and experiment different signature dishes of his elders. However through trials and errors, he managed to compile most of the wonderful recipes.

Surprisingly as a formal student of Cordon Bleu school in London, he worked as a draughtsman in Penang Town Council. Then he decided to expand his knowledge on flower arrangment, which he has attained great recognition.

As he currently anchors in Kuala Lumpur, he considers cooking only as a leisurely interest. It gives him great satisfaction to see his students enjoying cooking. His creativeness had lead him to the creation of "Fusion Cooking".

I still remembered my initial visit to Master Lim’s home two decades ago in Penang. The wooden house was designed elegantly, surrounded by bamboo plants. Traditionally, bamboo resembles good morality. In the same way, it reflected on Master Lim’s low profile lifestyle, as he was involved in many charity acts.

Last year I tried looking him up at the same place, but was met great disappointment. Later, I found out that he had shifted to Kuala Lumpur. Finally I managed to encounter him again at his cooking school in Taman Seputeh.

The low profile master finally agreed to be interviewed and thus contributed a few recipes to our Y3K Recipes’ readers. Hereby, we would like to express our gratitude for his kindness shown.

To all those who are interested in cookery or flower arrangement lessons, kindly contact
Mr. Lim Bian Yam or Mr. Vincent Chee:
Tel/Fax: 03-2274 1571

Dato' Lim Bian Yam

2007-07-30T00:36:00.000-07:00

拿督林棉炎大师
Dato' Lim Bian Yam
Advisor of Y3K Recipes
Grand Master Of Chefs
Malaysia Floral Master

Master Lim was awarded:
Darjah Setia Pangkuan Negeri (D.S.P.N.)Pulau Pinang in July 2007
Living Heritage Treasure Of Penang Award 2005
Silver Shield Of Valor America
The International Order Of Merit Cambridge
Men & Women Of Distinction England
PJM Malaysia