It is all about the happenings in my own kitchen.

My kitchen was born in 2013, when I got married. Before marriage, I could barely cook. Preparing instant noodle or an occasional sweet treat as Valentine’s Day present was still alright; after getting married, my hubby and I both opted for cooking at home more often, because:

1. We are not interested in the fast food offered in the cha chaan teng in the neighbourhood (at the time of marriage, food delivery business was not yet popular)

2. My hubby was brought up in a family with strong culinary skills. His parents and relatives excel at cooking, some of them are even chefs in restaurants! Therefore, my hubby’s palates have been well-pampered and are so sensitive. He was shocked by my 3-minute instant noodles as a quick meal during our first-month of marriage!

3. During my tenure at hotels, the working pressure was immense. I realised cooking could relieve pressure a lot, as which requires full attention during cooking. Soon I become addicted to cooking.

Since then, I have embarked on my home-cooking journey.

About me…

A former PR of five stars hotel in Hong Kong. A foodie. A home-cook. Thanks to my work, I have collaborated with quite a few chefs, gaining the opportunities to savour a range of delicacies.

I am good at cooking pasta.

I like travelling to Japan, watching Japanese dramas, preparing Japanese food, as well as learning Japanese.

I HATE washing dishes!!!