I make insane Eastern-Asian recipes inspired by my mum, and my obaachan (granny), that are boujee, but on a budget. I grew up loving cooking and performing, so mixing these passions together, and posting dishes online, was a no-brainer.

 

I’ve been cheffing up unreal cuisine in fine dining restaurants and gourmet pubs since I was 16. Learning the skills and techniques to make food that slaps.

 

At Uni, I still wanted to eat just as well, but I had to learn to make it more affordable, and it turns out that you lot wanted that too.

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To grab your copy of my 40 easy-to-follow recipes from crispy katsu curry and sweet and salty teriyaki salmon to the perfect egg fried rice click the link below.