Why Chinese Scrambled Eggs are Simply Better
Hint: it's just two teaspoons of ingredients and one extra minute of prep!
Made With Lau
Become a better Chinese chef (and help shape our cookbook) as I distill my dad's 50+ years of Cantonese cooking into weekly newsletters.
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A Master Chinese Chef's Weeknight Dinner!
3 Dishes in 37 Minutes
Pork Roasts & Progress!
How life & our cookbook has been going :)
My favorite recipe from cookbook development (so far!)
Popcorn Chicken!
We're back!
Can't wait to share more with you all :)
Dad's LONGEVITY NOODLES (and our new house!) (三鮮伊面)
Ringing in the Year of the Horse with a symbolic dish worthy of a banquet!
Down the Noodle Rabbit Hole: A Cookbook Update
Welcome to issue #014 of the 🔒 Cookbook Confidential 🔒, a private newsletter with recipes, guides, and drafts we’re developing for the book.
Plant-Based Cooking: A Chinese Chef's Masterclass!
This is our masterclass on cooking Chinese plant-based meals that are extremely healthy and equally delicious!
Dad's Chinese Spaghetti! (Ginger Scallion Lo Mein)
Welcome to issue #014 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
A peek into our cookbook drafts!
Welcome to issue #013 of the 🔒 Cookbook Confidential 🔒! Each week, I send 1 private newsletter with private recipes, guides, and drafts we're developing for the book.