In the kitchen

Cutting Up Crabs

With an invitation, Ziv and I went to the Appreciation Dinner Party at the Wanda Vista Dongguan Hotel in…

Burning Creme Brulee

I usually order delivery on Meituan when I have my day off and stay home. Instead of placing an order…

Making Mussel Paccheri Like a Chef

I was at Maccheroni talking to Christine, the owner, about the details of our joined party.  While going through…

Grill a Steak With Billy in the Kitchen

I have been doing my weekly vlog for almost two months now. With a topic in mind, I go…

Know the Layers to Eggs Benedict

I am not familiar with eggs benedict and have only had it a couple of times. After doing research,…

Serving Up Carbonara

Growing up in Hong Kong I…

The Final Course

There’s a time to hold on to what’s dear to you, and there’s a time…

A Slice of Energy

There’s a time to hold on to what’s dear to you, and there’s a time to adapt. do both…

What Name Do You Eat?

Have you ever heard of ‘Buddha’s hand melon’ (佛手瓜, foshougua)? Just…

In Time You’ll Be Yogurt

Thanks to Forrest Gump, we’ve all heard that life can…