I was born in Hong Kong, raised in the States, and now live in lovely San Francisco. When I’m not hard at work being a grad student, you can usually find me eating good food. I can afford places with “tasting menus” maybe once or twice a year, so the rest of the time, I hang out in the kitchen and try out (or make up) new recipes as a cheaper way to experience new foods and indirectly travel the world. My goal is to learn to cook lots of dishes from every part of the world, from both rice-based and wheat-based cultures. Hopefully, my subscription to Saveur and the wonders of the InterWeb will help me out.
I’m obsessed with really good produce, the freshest uni, oysters on the half shell, stinky cheeses, and eggs that actually taste like eggs. I have an inexplicable aversion to guava and passionfruit, both of which I think smell really gross. I think the guava thing had to do with when I was a little kid in Hong Kong and people would bring bags of guava on the subway and it would stink up the whole cabin. I have no such excuse for passionfruit though.
Great food doesn’t have to be fussy, complicated, or time-consuming. But of course, when the urge strikes, I’ll spend a whole Saturday making dumplings or tamales too. Because, really, is there any better way to end the week?
