Sesame chilli noodles for breakfast.

Chicken wings are already a winner on their own, but I wanted to take them to the next level with one of my trusty go-to sauces.

After roasting them in the oven until beautifully caramelised, they turned into an absolutely delicious meal, juicy, sticky, and packed with flavour.

Hokkaido Ramen Santouka in Kuala Lumpur, Malaysia

Le Shrimp in Singapore

When I see a can of tuna, I see endless possibilities.

Pair it with kimchi and rice, and you’ve already got the foundation for something seriously delicious.

With a hot wok and just a few simple ingredients, I turned them into a restaurant-quality meal packed with bold, comforting flavours. 

When my father was in the hospital in Singapore for a month I would have wonton noodle soup every morning for breakfast.

I long for that meal and can never find the noodle where I live in the American South.

I’m looking for that thin wonton egg noodle (Cantonese / Hong Kong?). It’s chewy and springy and lovely.

Does anyone know where I can source it? I live in the US South and our Asian groceries are more Vietnamese centered and I can’t find it. My searches online have come up empty.

Edit: it also had a particular smell.

Korean Food in Singapore

I had some pork mince and bao buns in the fridge, so I decided to turn them into Asian-inspired sliders using some of my favourite flavours, including spicy chilli crisp.

The result? Crispy golden bao buns filled with juicy pork patties and loads of flavour.

They took a little effort to make, but they were absolutely worth it. So delicious!

I love pork buns, so when I spotted some pork mince and kimchi in the fridge, I decided to give them a Korean-inspired twist.

They took a little time to make, but the result was absolutely worth it. The bun was beautifully crispy on the outside, with a juicy, flavour-packed kimchi and pork filling inside.

If you’ve got a little extra time for baking, definitely give this recipe a try!

Balanced nutrition in one plate ✨

Recipe for Vietnamese spring roll: dip the rice paper in water to soften it, and roll it with your favorite vegetables and protein (I did shrimps, chicken with lettuce, rice noodles, and cucumbers); for the sauce, I used PB powder, white sesame with some monk fruit, added salt and spicy sauce, mix everything with a bit of water and it tastes great!

Sukiya in Singapore

Broad Rice Noodles

My daughter and I found Qilin Dumplings, a hidden gem in Plymouth, Michigan. Their handmade dumplings are one of the best I’ve ever had. And they have some authentic Taiwanese dishes like this braised beef noodle soup—the broth was so flavorful.

Website: https://www.qilindumplings.com/

Their Story (this is a reel my daughter made highlighting the story of this restaurant and some of their amazing food): https://www.instagram.com/reel/DcjQR-MJC9C/?l=1

These Chinese Scallion Pancakes are perfectly golden, crispy, and flaky on the outside, while the inside stays soft, moist, and pleasantly chewy. I first shared a scallion pancake recipe 9 years ago and I loved it so much that I have been making it again and again. Over the years, I have improved little bit here and there and so this is an upgraded recipe and it is truly next-level.

This upgraded version has 2 special techniques. First, we lightly caramelize the scallion whites in oil before making the flour-oil paste (Yousu 油酥), which gives the pancakes double the fragrance. Second, I will show you a special 9-grid folding method that creates those beautiful, delicate layers. Honestly, this has to be the best scallion pancake recipe ever.

This recipe is a bit time consuming but these pancakes are freezer friendly, so you can make a big batch and freeze them for up to 6 months and pan-fry them without defrosting whenever you want. I doubt that they will last, though.