How quitting her job and travelling the world led to a cookbook

In 2017, Malaysian-born Jolene Loh made a dramatic career change, leaving her prestigious corporate job at companies like Microsoft, Yahoo, and The Walt Disney Company. Initially stationed in Singapore, she felt unfulfilled and struggled with burnout and health issues. With a burning desire for change, Jolene resigned, sold most of her possessions, and embarked on a five-year journey across 34 countries in just 100 days.

Initially, Loh's travels were purely for leisure, as she had always relied on dining out. However, her experiences abroad gradually drew her into the culinary world. She immersed herself in local cuisines and attended culinary classes with everything from Michelin-starred chefs to home cooks. Her travels took her to diverse locations such as Kenya, Nepal, Morocco, Italy, Spain, and Thailand.

Jolene's passion for veganism emerged during her travels in 2018 when she met a fellow traveler who encouraged her to adopt a raw vegan diet for ethical reasons. Food became an essential means of connecting with people and places, especially through the Couchsurfing community. Whenever Loh stayed with hosts, she learned about their favorite meals and even cooked vegan versions for them.

Upon settling in Belgium in 2020, Jolene established a plant-based supper club named SupperclubBE, hosting intimate gatherings with eight to 12 guests. She offered private cooking and meal-preparation services to vegan communities she encountered during her travels. The guests at SupperclubBE consistently requested recipes from Jolene, ultimately inspiring her to compile her culinary experiences and insights into a cookbook titled "Taste of Letting Go."

Featuring 34 vegan recipes from the 34 countries she visited, the cookbook includes a special chapter dedicated to Malaysia's banana leaf meal—a dish that holds personal significance for Jolene. Each recipe reflects her unique culinary style, incorporating techniques she learned during her travels. For instance, her take on Spain's sardinhas assadas features marinated jackfruit for a flaky, meaty texture, while her Hawaiian-style mac and cheese incorporates homemade vegan cheese made from sweet potatoes, mustard, and cashews.

Titled "Taste of Letting Go," the vegan cookbook has successfully raised RM36,803 from 49 Kickstarter backers in its first week. The campaign remains open until September 18, with retail launch scheduled for early 2027. Jolene hopes readers will connect with her personal journey through each recipe, reflecting on their own lives and sharing the dishes with others.