Dessert-like Burrata

I wish I could say I invented this, but I didn’t. I owe this piece of beauty, and the genius combination of flavours to Camille from La Buvette in Paris, 11e. Her little bar à vin is one of my favourite spots in the city to enjoy a good glass of chilled Alsace white wine…

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Vietnamese Bánh Tét

Every year, my family makes many, many “bánh tét”. It’s our big Chinese New Year tradition: my grandmother preps everything from the glutinous rice to crushed soy beans, and we all get rolling. The bánh tét are then cooked in boiling water for about 12 hours, so all night. It’s a great moment that brings…

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Baking 101: learning from your mistakes #1

I’m not a pastry chef, I’m not a chef baker. Just an amateur who is passionate about making food, and obviously, putting it in my mouth. People in life will tell you that very cliché line: you learn from your mistakes. And indeed you do! Every time I do something wrong in the process of…

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