About this kitchen
I am a second-generation cook. My father was a chef, and I learned at his elbow.
I have trained under renowned chefs in Singapore, Australia, and Thailand — across cuisines that include Chinese, Nyonya, Malay, Indian, Thai, Japanese, and French. I also completed a patisserie certification at Le Cordon Bleu in Sydney; that was one chapter, not the foundation.
This site is what a working kitchen notebook looks like written down. Every recipe here is something I would cook again. The order of operations matters; the order of words has been argued over. Ingredients are listed the way you reach for them, not the way they were bought.
Measurements lean metric. Salt is to taste. Heat is honest. If a step says "do not stir," it means it.
My book, Can I lick the spoon, mum?, was a finalist for the Singapore Book Awards in 2025. I have been featured in several food publications. I designed and manufactured the Mei Wok, used in this and most of the wok recipes here.
Cook from anything. Trust your hands.