- Soft Shell Crab Breakfast Sandwich
- Braising Pork Belly
- Making Dumplings
- Dumplings and Chocolates
- Kimchi Sliders with Sriracha Mayo paired with Asian Sesame Slaw and Shrimp Chips
- Roast Duck Legs
- Pork Buns
- Ginger Fried Rice
- Beer Battered Fried Oyster
- Chili Fried Rice
- Pork Belly Ramen
- Dumpling Class!
My Cooking Style
Inspired by the distinct flavors and foods of Asia, from the fragrant spiced of India to the minimal complexity of Japan, but never limited to only Asian cuisine.
I emphasize fresh and seasonal ingredients, adventurous tastes, and the communal experience of eating. My menus are developed with attention to taste, smell, sight, and sound to awaken all your sensations. Even those who are food-intimidated will discover comfort in the familiar and pleasure in the new with each bite.
My Culinary Experience
With ten years experience as an interior designer, I left that life to help curiously hungry individuals learn how to cook in their own kitchens, and has expanded the business to include catering. I specialize in Asian cuisine but have an insatiable curiosity for new foods and loves pairing flavors, foods and ideas from different parts of the world.
I spent my childhood eating traditional Chinese fare at home. My parents (born in Taiwan) and my grandmother (born in Shanghai) would always cook from scratch. Everything that formed the foundation of my culinary interest and skill was learned from my grandmother, and I put the "from scratch" philosophy into action as often as possible. My culinary training has been all on-site and hands-on, and has included work in corporate kitchens, restaurants, private chef work, and culinary teaching. I have everything from large food service for hundreds of people to intimate plated dinners.
My Three Favorite Ingredients
Soy Sauce, Ginger and Fresh Herbs
A Menu I Once Served 200 People
Started off with a fresh seasonal arugula salad with shave fennel, parmesan crumble, fresh ground black pepper, salt, lemon juice, olive oil and shaved parmesan on top.
The main course was a choice of either filet mignon or poached john dory over a potato puree, wild mushrooms, topped with fried artichokes and micro parsley.
Dessert was homemade strawberry ice cream with fresh berries and whipped cream.
Soft Shell Crab Breakfast Sandwich
Dumplings and Chocolates
Chili Fried Rice
Braising Pork Belly
Kimchi Sliders with Sriracha Mayo paired with Asian Sesame Slaw and Shrimp Chips
Ginger Fried Rice
Pork Belly Ramen
Roast Duck Legs
Beer Battered Fried Oyster