The other day, I was scratching my head wondering what to make the kids for lunch. Because T1 and T2 come home from school an hour apart, I either need to cook twice, or make […]
Pantry Basics: Souffle omelette fundamentals
I’ve been meaning to share this omelette recipe for years. Whisking the egg whites first, then folding them into the yolks makes for the perfect omelette, one that remains moist and airy while the exterior […]
Pantry Basics: Chocolate Financiers
These rich and moist chocolate financiers are remarkably easy to prepare. They’re an adaptation of my favourite matcha financier recipe from TWG Tea’s executive pastry chef, Philippe Langlois. I’ve only created this version because my […]
A red wine lees oxtail for Chinese New Year
I have a new favorite oxtail recipe, and it’s one I literally threw together on the spot. For the second day of Chinese New Year, we had asked my in-laws to come over for lunch. […]
Family Food: Jiaozi 饺子
For the longest time, I’ve been trying to develop a simple jiaozi filling that is juicy and flavourful. One that wouldn’t need much additional dressing up or saucing to be tasty. This is because my […]
Pantry Basics: Best Financiers Ever
TWG Tea‘s matcha financiers are by far my favourite–not because I’ve spent many years working with the brand, but because I adore both matcha and financiers, and have tasted innumerable iterations before returning to TWG […]
A gift guide for the foodie traveller
Happy holidays. This little gift guide may be coming too late for most of you, but just in case you’ve been a teeny tiny bit delinquent in your holiday shopping — or, like my wife […]
Perfecting Tonkatsu
Any long-time reader knows that I’m slightly obsessed with pork and pork dishes. One of the first “restaurant” dishes that I fell in love with as a child is tonkatsu, and it’s eggy variant katsudon. […]
Pantry Basics: Shortbread cut-outs
Earlier this year, I had the pleasure of contributing an essay to Pin Prestige’s August issue. The theme of this particular edition was 点, meaning dot. And I was invited to respond to […]
Tim Raue Berlin. Modern Chinese for a global audience.
Like many of you, I’ve worked my way through (most of) three seasons of Chef’s Table. While some episodes put me to sleep, others were highly memorable. After watching the episodes devoted to Ana Ros […]