Being in the kitchen and experimenting — even into the late hours of the night — have always given me a flow state hard to explain. I’ve had a passion for food from a young age — baking American classics with my grandma and learning to cook lots of dinners with traditional Cantonese ingredients from my mom in her kitchen. I spent my high school years getting a degree in culinary arts and worked at a local cake shop, creating my foundation and influenced my ease in the kitchen. I became a food scientist to better understand flavor, ingredient functionality, and how to strategically develop products, culminating in a world that is driven by passion, experience, & expertise.

In this section, you’ll find a mixture of Chinese and Cantonese traditions, stories, and recipes from home as well as lots of baking content (my first true love!), and influences from places like Italy where I studied abroad. It’s a mix of stories, finished recipes, kitchen notes that are a bit less refined (and likely unfinished), and a deeper dive into some of my favorite ingredients to use in the kitchen.