A little philosophy…
In your life, do you know people who thinks everything tastes like chicken? You introduce a new dish to them – maybe it’s the Chinese BBQ duck, the rabbit casserole in red wine or a piece of buffalo steak – and they would always look at you and say, “What’s so special about this? It tastes just like chicken!”

Maybe these people really think everything tastes like chicken. But I believe that every food is created different. Okay, maybe there is one or two types of meat that taste like chicken – rabbit and frog legs, for example. But to me the list ends there.

Grew up in a family where food is always the priority, I was raised to spot the differences in food. I won’t call myself a food expert or think I have some special food talent, but I enjoy exploring the differences in food. The differences could be found in any kind of food, including those considered as junk food. Each type of instant noodles has its own distinctive flavour and that makes me always wanting to try a new brand. Differences create endless excitement in life.

The purpose of this website is not to teach the differences in food, but rather to share and to reveal. Most people grow up with a type food that they love and become familiar with. However, that special type of food might be uncommon to the rest of the world. I grew up with many types of food that I love, but don’t belong in the mainstream. These are shrimp paste, salted fish, squabs, just to name a few. I created this website so that I can share my types of food with everyone and at the same time, learn about other people’s special food.

But the sharing doesn’t stop there. There are recipes which you created but you would think they are odd or too different. With a passion in cooking, I have created recipes that I love but I’m a little afraid to tell people about. These recipes seem strange partly because they use my type of food, but the bigger reason is these recipes use common ingredients in a very unconventional way. If you have an unique recipe that you are proud of, please share it. After all, this is how fusion cuisine comes about – by fusing ingredients in new ways.

Oh and by the way, I have nothing against chicken. In fact, it’s my favourite meat next to beef. I can eat chicken almost every day – as long as I get to eat other things as well.

Favorite Books:
Chez Jacques: Traditions and Rituals of a Cook
by Jacques Pepin and Tom Hopkins

Favorite Quotes:
The best thing in life is to cook good food for the people you love