Whether you’re someone wanting to show friends and family that vegan food can also be good, a college student learning to cook, or just someone who wants to experiment with vegan cooking, this blog is for you.

Because really, it’s for anyone who wants to eat more plants! I’ve made it my mission to inspire people to eat more plants and more importantly, to actually enjoy the process of doing so (regardless of whether or not you are vegan)!

In this blog, I’ll take you on a journey of plant-based cooking, from learning new techniques (like making an orange mousse using just orange juice + chocolate chips) to learning cuisines from other countries! As an Asian living in Europe, I understand the struggle of wanting to buy an Asian ingredient but having to go to the Asian supermarket in town and then paying a premium price for them. This is why I simplify recipes while still honoring the roots of the recipes, to make vegan recipes from other cultures accessible, no matter where you live.

What kind of recipes can I find here?

All recipes on the blog are 100% vegan and mostly made with whole real foods. You will find, among others:

• Asian dishes made vegan – From Japanese teriyaki eggplant, Korean bulgogi tofu, to Malaysian blue rice, I share recipes from my Asian heritage, all made simple & accessible.
• Loads of vegan sushi – From classic Cucumber Roll to the more intricate Asparagus Roll or even Black Rice Sushi, this is a place for you to have fun exploring ways to make and enjoy this super versatile dish! And did you know that you can even make sushi without having to roll it, like in my inari avocado sushi?
• Dishes inspired from all around the world – So you get to taste the flavor of other cultures such as Indonesian Sticky Tempeh, Japanese Shiitake Mushroom Rolls, English Overnight Weetabix Cheesecake and Marmite Toast, to Zimbabwean Peanut Butter Rice.
• Fancy but easy dishes – Look no further for stuff like Pineapple Carpaccio, Beetroot Tartare, Chocolate-Covered Peanuts, and Matcha Affogato, all done in under 20 minutes!
• Healthier alternatives to comfort food – Like this Olive Oil Garlic Bread, Crispy Oven-Baked Adobo Fries, this Kimchi Loaded Fries, or my Gochujang ‘Instant’ Ramen!

Some things might sound new (e.g. making Vegan Mayo/Aioli using cashews or silken tofu, or this Tomato Carpaccio), some might be stuff you’ve heard before (e.g. Oreo overnight oats, Mac and Cheese), but I always include process shots and clear instructions so you can make the recipe without fail even if it’s your first time!

What is your cooking philosophy?

Simple, healthy, plant-based (vegan) recipes that are also delicious.

• No long list of ingredients. Or in some cases like my Mum’s Jackfruit Rendang, an option to simplify things like using store-bought paste instead of making things your own.
• Whole foods-centered and refined sugar-free. I use mostly real foods (food that you can actually pronounce) and stuff like dates or maple/agave syrup as the sweetener. Check out my Vegan Nutella to make some Nutella using dates as a natural sweetener!
• Food with flavor. Because for healthy eating to be a lifestyle and not just a diet, the food has to taste good! Plus, we gotta nourish both our bodies and our souls. Even the cleanest diet is nullified if one’s mind is busy thinking about the food s/he ‘should’ eat and the cravings that s/he ‘can not’ have!

What’s the story behind your “Pretty Produce” posts?

I’m glad you asked! When I started eating plant-based, I realized that there are sooo many types of fruits & vegetables that I have never tried before, and that some produce is just way too pretty to miss! That’s when I realized that going plant-based isn’t restrictive, but it opened up ways for me to experiment in the kitchen with all these ingredients that I didn’t even know existed.

What started as me looking out for unique fruits & vegetables at my local market turned into a project to showcase the diversity and beauty of fruits & veggies, all documented in my Pretty Produce posts! I recommend starting with this List of 25 Pink Vegetables🩷 for a fun read, or 33 Black Vegetables🖤 for some fun close-up macro shots!

Hobbies other than cooking and food photography?

I practice yoga often (I also teach yoga on the side), and I’m happy to spend weeks on a yoga retreat or to attend as many yoga-related classes/events as my body allows (my favorite being attending a chill restorative/yin class after being pushed hard in a strong power flow). Other than that, just like how some produce is seasonal, I love going to the beach in the summer and hot cups of tea and soft blankets on cold days. And in all seasons, I enjoy long walks, petting animals, and anything matcha! 🍵

Out of curiosity, what is your eating philosophy?

You will find 100% vegan recipes here on the blog, with plenty of recipes using mostly whole-food ingredients. But I would be lying to say that I’m 100% vegan or that I follow a strictly “whole food plant-based” diet.

I stopped eating meat in 2020 and at this point, after years of detaching myself from the ‘need’ to consume animal protein, I honestly just can’t bring myself to get back to eating meat. I don’t really like eggs and I found out when I became vegan that I’m lactose-intolerant, so consuming anything that contains dairy is always a bit of a risk every time. But sometimes, I would take the risk and eat snacks containing stuff like milk and egg powder. And if a friend cooks food for me that accidentally contains eggs/dairy, I’m still happy to eat them and just taste the love behind the cooking!

However, at the core of it all, I’m just listening to my body and myself to guide me in how to eat. So it’s also about eating intuitively and mindfully.

I don’t restrict myself (e.g. saying I cannot have processed food, or that I can only eat whole foods), but I just let my body tell me what and when to eat/stop eating. Easier said than done but at the end of the day, food is medicine. By eating well (without getting caught up in I cannot eat this food, I have to eat that, etc), we’re getting much closer to being well!

How did you learn to cook?

As with many people, I started cooking when I moved out for college. But I took it upon myself to learn to make really good food when I decided to eat plant-based in 2020. At that time, I thought that if I were going to stop eating animal products, I better really learn to cook so I don’t have to sacrifice flavor.

From then on, I cooked so much until I became that kind of friend who would invite their friends over because I just wanted to cook! I watched a lot of videos, bought many recipe books, and cooked way more food than I could eat! I also became a nutrition nerd during my first year of being vegan: I read books and watched documentaries, and I even took courses about nutrition from Coursera. All in all, I just find so much joy in learning about plant-based cooking and photographing recipes, and I’m sure there’s always something to learn every day!