The food diary of a time-poor salaryman. Nutrition conscious, and meal prep friendly.
This Japanese-inspired braised pork in a meaty, savoury sauce is deceptively easy to make. A fantastic topping for rice as well as ramen.
Mapo tofu is a saucy, spicy dish that hails from Szechuan. Use as much or as little meat as you like – this is a recipe for the rehabilitating carnivore.
Ragu Bolognese turns out to be an effective, if unconventional, topping for a rice bowl. See why.
The sharp, tangy flavour of pickled snow cabbage compliments the subtle nuttiness of edamame in this Chinese recipe for pork and beans, which makes for a quick and simple dinner.
The exciting aroma of Thai basil, the convenience of ground pork and string beans, and the savoury touch of fish sauce come together in this Thai stir fry to push the limits of home-cooked “fast food” to bring for lunch to work.
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.
A story of how the best Ragu Bolognese I had was on the beaches of Patong, and how food brings people together.
Thinly sliced pork in a savoury gochujang-based sauce makes for a wonderful meal with rice.
A cheat code for savoury flavour: preserved mustard greens. An adapted stir fry with pork and string beans for making a week’s worth of lunch in under an hour, including clean up.