I have a fondness for Chinese sweet dumplings. The Chinese name “湯丸” literally translates to “soup balls.” Beyond their symbolic meaning of togetherness, when gently simmered in ginger soup, they resemble cute miniature stuffed full moons adrift in water, a moon that you can put in your mouth and warms your stomach. This new version of… Continue reading

Sautéing local, organic portabella mushrooms and placing them atop a slice of sourdough create a delightful lunch. To achieve a creamy texture, I sometimes incorporate the mushrooms with plant-based milk—almond milk, for example. However, the more important ingredient is nutritional yeast. Look at the golden nutritional yeast! It imparts a nutty umami flavour, making it… Continue reading

After a devastating storm and black rain, the mid-autumn festival recorded the highest temperature (33.7°C) in Hong Kong’s history. In this extreme weather, perhaps it’s not too late for some ice cream. I never thought making ice cream could be so easy until I realized that no ice cream shops sell “no added sugar” ice… Continue reading