Greetings,
Life in Hong Kong is staying ultra busy… but I am blessed to be in a place where I can hike, hit a beach all in the same day or just go out for a killer lunch on a break.
A chef mentor was in town recently and during a break he was craving dim sum before he left. Here’s some pics of the lunch 🤤
I’m currently in Tokyo 🇯🇵 taking a quick trip to recharge and explore. 🙌
This is the perfect time to drop a Q&A… ask me anything on cooking, life in Asia, things I miss from the States… ask away!
I always enjoy the Q&A’s so lets go… keeping this open for 72 hours. Comment below with questions.
With twitter restricting threads for non users, is there any chance you would transpose some recipes you posted to twitter onto substack ?
Do you have any recommendations on a pasta maker? Something that does most of the work...I would like to put all of the ingredients in and have the machine do the mixing and pasta forming.
Thank you!