The food diary of a time-poor salaryman. Nutrition conscious, and meal prep friendly.
Sweet and slightly charred leeks stir fried with tender slices of beef, then coated in a luscious and savoury sauce. A sure winner for pairing with a steaming bowl of rice.
Proper technique and equipment elevates simple chicken thighs into a devastatingly delicious dinner, with some savoury and shatteringly crispy skin.
A stir fry based on Chinese chives, shrimp and cashew nuts that dares to claim dominion over all other stir fries. Dare you tango with the King of the Wok?
A story about the pursuit of Wok Hei, and how a home cook came to be at peace with the limitations of a home kitchen.
Walnuts occupy a special plate in my heart. Make walnuts with a sugary crunch even more exciting by introducing these variations.
See how to apply physics in the kitchen to make eggs with barely-set egg whites and still-runny yolks. The perfect upgrade for rice bowls, noodles and salads.
The true essence of the Japanese beef bowl is the sauce, infused with the flavour of lightly caramelised onions and the meaty goodness of thinly sliced beef, served over steaming rice.
Thinly sliced pork in a savoury gochujang-based sauce makes for a wonderful meal with rice.
Glass noodles are an excellent vehicle for delivering the savouriness of dried shrimp and the sweetness of hairy cucumber in this simple but satisfying dish.