Portfolio
Writings
- The Cookie of the Season | Dec ‘20
- The Chewy, Sticky Glory of Glutinous Rice | Jul ‘20
- Put the Tea in Tiramisu | Feb ‘20
- It’s Not Curry, It’s Rendang | Oct ‘19
- Got… Milo? | Jul ‘19
- The Indian Roti That Became Malaysia’s National Bread | Mar ‘19
- A Bowl of Cut Fruits Is How Asian Moms Say: I Love You | Apr ‘19
- The Salted Egg Is Asia’s Answer to Parmesan | Feb ‘19
- Sugee Cake Traces Semolina’s Path to Malaysia | Dec ‘18
- Cotton Candy, But With Pork | Nov ‘18
- Durian Deserves Our Love | Sep ‘18
- Black Sesame > White Sesame | May ‘18
- Muah Chee and the Microwave | Mar ‘18
- Rice Cake Resolutions | Feb ‘18
- New-Classic Chinese Peanut Cookies | Feb ‘21
- Chicken & Potato Curry Puffs | Nov ‘20
- Tofu Tart | Nov ‘20
- Matcha Brownies | Oct ‘20
- Bread Banana (aka Bao-nana) | Sep ‘20
- The Beguiling Aroma of Pandan | Aug ‘20
- Crackly Kinako French Toast | Jul ‘20
- Shibuya Honey Toast | May ‘20
- Garlic Oil With Crispy Bits | May ‘20
- Rendang Rigatoni | Apr ‘20
- In Malaysia, Banana Plants Give More Than Just Fruit | Jan ‘20
- Kek Lapis Sarawak (Sarawak Layer Cake) | Oct ‘19
- I Didn't Grow Up Eating Chips—I Ate Crab Stick Crackers | Oct ‘19
- This Is the Best Cut of Salmon You're Not Cooking | Oct ‘19
- The Dreamy Wonder of Japanese Nama Chocolate | Aug ‘19
- This Malaysian Cooking Technique Makes Curries, Sauces & Stews *Sing* | Jul ‘19
- You Can't Visit Malaysia Without Going to This Street | Jun ‘19
- A 5-Minute Malaysian Bread for When You're in a Pinch | May ‘19
- How to Make Milk Tea at Home Like a Barista | May ‘19
- Chicken Essence Is Southeast Asia’s Red Bull | May ‘19
- A 3-Ingredient Black Sesame Brittle for Lonely Hearts | Mar ‘19
- A Cozy Malaysian Spaghetti Dish to Keep You Warm for Days on End | Feb ‘19
- The Underused Technique My Mother Relied on for Her Cakes | Feb ‘19
- This Unexpected Ingredient Is the Key to a Better Banana Bread | Feb ‘19
- Why This Classic British Treat Should Be on Your Holiday Table This Year | Dec ‘18
- Boiled Brussels Sprouts? They Were Good Enough for Blue Hill | Nov ‘18
- A Lemony, Gingery Roast Turkey for Something New on Thanksgiving | Nov ‘18
- The Humble Chicken Rice Dish That's Changing What It Means to Get a Michelin Star | Oct‘18
- A 30-Minute Creamy Mushroom Pasta With a Secret Ingredient That Makes It | Sep‘18
- A Classic French Steak Sauce, 1000 Times Easier | Aug‘18
- Malaysian Chicken Satay & the Addictive Sauce That Makes It Shine | Aug‘18
- Japanese Mashed Potatoes: The Potato Salad Winning Our Cookouts Right Now | Aug‘18
- Why Chinese Salt-Baked Chicken Is the Juiciest Chicken Ever | Jul‘18
- The Secret to My Mom’s Crackly-Crisp Pork Belly | Jun‘18
- My Love is Like a Red, Red-Braised Pork Belly Bao Buns | Apr‘18
- Give Peanuts a Warm, Bacon-y Braise in Soy Sauce | Mar‘18
- The Simple-Enough DIY Kimchi That Made Me Ditch the Store-Bought Stuff | Mar‘18
- These Luscious Spiced Pineapple Tarts Translate to "Come Here, Wealth!" | Feb‘18
