Don’t start now: a plated dessert

When Dua Lipa released her new single, “Don’t start now”, of course I fanboyed. It had this upbeat, modern Disco-style that was so indicative of her music. And the message, while a bit generically delivered so that it was relatable, still resonated with me. Specifically not letting “being left behind” affect you, but rather, propel…

michi: lemon-blueberry tartlets

I have always wanted to make those ovular tarts that I see on Instagram, but the issue was that I didn’t own the right tart tins. This should be the part where I say “until now”, but it’s not. I still don’t. But I do own aluminum foil, and from my previous experiences with using…

Sunny-Joy Lemon Tart

This was a signature dessert from the now-defunct baked goods delivery service I ran with my friend, Joy. The name was inspired by our two Chinese names, mine being “sun” and hers literally being “joy”. The tart itself was a pate brisee that had panko bread crumbs and goat milk powder in it, just to…

your silver garden: a plated dessert

This dessert was named after a song by Kalafina, a Japanese music group known for their slightly edgier songs. However, “your silver garden” honestly sounded more like a nursery rhyme, at least compared to some of their darker songs like “Magia” or “heavenly blue”. So I went with that name to symbolize a mint-chocolate dessert!…

Italian Lemon Meringue Doughnut Creams

I just wanted to create a new flavor combination using some of my favorite ingredients. That’s how this concept came about. I love lemon and olive oil together, and herbs just perfume that. Olive oil desserts are so underrated, but I adore the rich, rustic quality that they have. For this doughnut cream, I prepared…

Elderflower Eton Mess Fruit Tart

I made this mostly for Pi Day, but also because I wanted to try making a rectangular fruit tart that does not look like an ass sandwich; the first time I purchased a rectangular fluted tart pan, it was back when I was still an accounting intern in DC. As my going away gift to…

Chocolate-Tangerine Creamsicle Cake

I love chocolate cake. I cannot stress or repeat it enough. But one of my favorite chocolate cake recipes is my fluffy fudge cake, which is made using bloomed cocoa powder, melted chocolate, and meringue, just to give the cake a dense, fudge-y start and a light, airy finish. Because yes, some cakes can have…

Passionfruit Souffle

Passionfruit is easily one of my favorite ingredients of all time. My dad has fond memories of eating a ton of them in Taiwan, mostly because they grow quite frequently there. For me, it is a reminder of my heritage and I just love the sweet-tart flavor of the pulp coupled with the crunch of…

S’mores gateau

I have done quite a few s’mores desserts in the past, but this one is different in that it is a cake-based dessert. I used graham crackers in place of 75% of the flour for the cake, and for the chocolate components, I did both a chocolate ganache and a chocolate panna cotta. I have…

S’mores panna cotta: a plated dessert

This dessert came about two summers ago when I was really bored. And I mean REALLY bored. Although that summer, I learned how to do a lot of things, specifically in terms of plating beautiful desserts and tackling ingredients I have never used before. The inspiration for the dessert came from a couple different things….

Khanom buang: Thai street crepes

Khanom buang are Thai crepes, which can be either sweet or savory, and are typically found in stalls served as street food. The first time I ever heard about Thai street crepes was actually watching Iron Chef America, Battle Tamarind. The challenger, Hong Thaimee, was making these with her dessert, although she prepared a baked version….

Wind chime in dirt: a plated dessert

I was inspired to make this dessert when I saw a Japanese wind chime, also called 江戸風鈴 (edo fuurin), just laying on my desk, and thought “maybe that would be fun to create a dessert from.” After deciding that I could replicate the entire wind chime using sugar for the glass dome and either white…

Toasted soy chiffon cake with lemon curd cream and blackberries

So I first came up with this concept because my parents needed me to prepare a dessert for their friend’s 4th of July party (that I wasn’t even invited to)….bastards. Since they were all old anyways, my parents told me specifically to use less sugar….I’m starting to feel less salty about not being invited. No…

Chocolate-raspberry meringue pie

  The first time I ever made a chocolate-meringue pie was for a Thanksgiving Potluck in the School of Hospitality Administration. Fun fact: the school called it a potluck, but it was actually just me and three other culinary learning assistants who slave labored catered the entire thing. I had to prepare five desserts with enough…