My name is Gary Fung.

Hi, my name is Gary and I am a food lover.

I started cooking as early as the age of 8 when I used to sneak into the kitchen after my parents were asleep. My favourite dish was Japanese Noodle with Campbell borsch. Then I went to the UK for a summer camp and started cooking regularly for friends and myself. I find cooking is a very rewarding activity because it brings together with people from all walks of life.

I want to inspire you to cook restaurant quality food at home.

The goal of this blog is to inspire people to cook restaurant quality food at home. My dishes are inspired by my travels and experiences living abroad. The recipes in this blog are supper easy to cook and they require a very small batch of ingredients.

What is my favourite cuisine ?

If I were to eat only three types of cuisines for the rest of my life, they would be Thai, Mexican, and Italian.

Thai

First, Thai comprises my favorite flavors: Sweet, sour, and spicy. Growing up in Hong Kong, Thai food had been my regular favourite food, due to its popularity. Also, Thailand used to be my family vacation spot, where I have tried a variety of Thai food.

Mexican

Second, Mexican food really became my daily food after I moved to Los Angeles for college. When I first arrived at USC, I tried a lot of Mexican food and fell in love with them. I love the sauces, the freshness of the salsa, and most importantly they were not expensive.

Italian

Third, growing up with Chinese food as a regular cuisine, sometimes as kids we would be treated to “Western Food” restaurants. To me, Italian food is the big guy within the Western cuisines category. Pasta, pizza, etc. I love tomato that’s why I love Italian food.

Honorable Mentions

I also like Korean and Japanese food. I can eat kimchi everyday as long as my stomach can handle it. I love sushi, tepenyaki, but I’m not sure if I can handle them everyday.

So why not Chinese food?

I’m not sure if I’m a big fan of Chinese food. Well, to be exact, why kind of Chinese food? Chinese food can cover a wide range of cuisines from different regions. I like dimsum and Shanghainese food, but don’t think I’ll get really excited by them.

What’s in my bag?

I like to traveling around with my knife bag if possible. The last thing you want is going to an Airbnb and realize their knives are unusable. I think that’s every chef’s worst enemy.

I use a Santoku knife because it doesn’t look scary. I can chop and rock cut with it, which is pretty versatile.

Other than my main knife, I also have a small ceramic knife as my secondary knife, which I mainly use to cut raw items such as meat and seafood.

The third knife I have is a bread knife, a cheap but useful one with a wood handle, nothing fancy. It’s an essential because not only for bread, sometimes it’s super useful for vegetables such as tomatoes.

The rest of the tools are sharpener, spetula, tong.

In my bag there’s also a scrap board which I use as a mini cutting board when I traveling. Please feel free to send me an Email

Contact Us

Do you have any ideas to share or want to collaborate? Write us and we’ll discuss it!

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