Chef Penny Er's culinary foundation was profoundly shaped not by formal institutions, but through the invaluable teachings of her father-in-law, a veteran chef in a coffeeshop at Tiong Bahru. This unique apprenticeship allowed her to immerse herself in the rich traditions of Asian cuisine, blending time-honored techniques with her innovative flair. Her father-in-law, a chef renowned for his dedication to the craft and his profound knowledge of Hainanese dishes, provided Penny with an unparalleled education that no institution could offer.

Under his mentorship, she learned the intricacies of sourcing the finest ingredients, the art of balancing flavors, and the importance of cooking with both heart and precision. This hands-on experience, enriched by five decades of culinary wisdom, has established Chef Penny as a distinguished master-chef in traditional old school porridge.

Her dedication to exploring the essence of traditional Asian cuisines, coupled with her innovative approach to cooking, has made her a pivotal force behind Ming Kee Porridge. Chef Penny's journey, influenced by her father-in-law's teachings, underscores her philosophy that great cooking transcends technique; it's about storytelling, heritage, and the continuous pursuit of excellence.

At Ming Kee Porridge, Chef Penny Er continues to honor the legacy of her father-in-law, inviting diners to experience the warmth and richness of Singapore food heritage through each bowl of Ming Kee Porridge.