my kitchen.

For my late grandfather, who left me his recipes, his poems, and his effervescent joy for discovery.

Lunar New Year, 2021.

Beef rice noodles, with homemade pickled mustard greens, a 6-hour broth, and melt-in-your-mouth beef cubes and tendons.

Grandpa’s braised pork belly.

Stir-fried black sesame glutinous rice dumplings with pickled vegetables and dried chilli - a classic dish from Guizhou cuisine.

The snack that started it all - an alkaline-brined tofu pocket stuffed with fish mint chilli sauce.

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Recreating the tofu noodles from Guizhou with ingredients I could find in Singapore.

Steamed scallops on the shell with garlic, peppers, and vermicelli.

Catching up with college friends in Seattle.

Weekend dinners in grad school. A 3-hour timeblock in the kitchen was how I recharged.