About the Sections

This section will include recipes where I don’t try to make things easier OR whitewash with ingredient substitutions and stay away from modern equipment, when applicable (e.g. in one recipe I create the filling for and case sausages by hand).  These will either be my mom’s, my own, and/or recipes passed down from my ancestors, meant to maintain authenticity and pass down our family’s heritage. The Chinese character the chopsticks are holding is my family name!

This section will be home to reviews on what I’ve been drinking, my favorites, recipes, etc.  I was the co-President of the Microbrew Society at Columbia Business School, even getting my 1st-level Cicerone certification (~ a sommelier for beer) plus I’m studying for my WSET certification, so I’ll be documenting the wines I try through that. Lastly, I worked at one of the most luxurious tequila brands pre-COVID and part of my job included spirits education and cocktail ideation so there will be plenty of cocktail recipes and food + drink pairings in this section!

The Abroad section will be home to all non-Heritage recipes from different cultures and a couple of my own recipes that aren't strictly Heritage.  If it’s a recipe from a culture that is NOT mine, I will either point this out or run it past someone of that culture. My hope is that I will also be able to collect family recipes from friends that don’t want to create a whole site like I did, so if you have one you’d like for me to document and cook through, send me a note (: This is meant to further my mission to no longer let others white wash our cultures and traditions for the sake of injecting some exoticism into their IG feeds.

This section will be a combo of “non-recipes” — basically recipes where I combine different flavors and why they go well together.  They should be easy with little-to-no measuring of ingredients (aka “compositions” of flavors).  Menus are an extension of single-dish compositions if you think about it; I’ll also include menus of meals I’ve made for people.

This is a catch-all for all the recipes (Heritage, Compositions, sushi, everything) compiled in a more traditional way for convenience. I’ll label and organize with easy-to-use tags, such as “chicken,” “mushrooms,” “cocktails,” etc.

This is something my mom and I have wanted to do for a while — education on food overall.  Sample topics will be like “why organic chicken in the US,” breakdown of Asian ingredients, what type of cookware I use, small animal butchery, etc.  The tea bag is meant to signal “an infusion of learning”!

[Will be under construction for a while until I get more recipes up on the site]