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

Pineapple Tarts for a Prosperous New Year | Feb ‘21

Singapore Noodles Don’t Come From Singapore | Dec ‘20

How Chinese-Influenced Coffee Shops Became the Go-To Breakfast Spots of Malaysia | Aug ‘19

Cendol is the Signature Sweet of Malaysia | Apr ‘19

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 Nostalgic Chinese Egg Dish I Made My Own | Aug ‘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

How to Make Perfectly Crispy Siu Yuk | Feb ‘19

Iced Gem Biscuits for Christmas | Dec ‘18

Homemade Pandan Kaya | Oct ‘18

A Fried Chicken Fit for Multi-Cultural Malaysia | Aug ‘18

Two-Ingredient Chocolate Mousse | Jul ‘18

Recreating The Tokyo Restaurant’s Burnt Cheesecake | Jun '18