Mei was born and raised in a fishing village near Singapore. She learned very early on the art of cooking from the many ethnic cuisines that form the delicious melting pot of Singapore including Thai, Chinese, Malay and the exotic "Nonya" which means "Food of Love" started as a blending of Chinese and Malay cuisines.
Mei has been a chef instructor for many years at several institutions including Santa Rosa Junior College, Homeward Bound Marin, Rancho La-Puerta, Mexico as well as private cooking schools and venues around the world. She has been a consultant to several restaurants at which she has provided menu development as well as facility design. She contributes her recipes to renowned cook-book authors like Chef John Ash and others, published food and recipes articles in LA daily post and Press Democrat. She is beloved by her students and many following. She brings an infectious enthusiasm to her work and an authenticity that stems from her time living within the food cultures that she passionately teaches about.