Cookery Part 1

Kimchi asparagus in garlic

growing up, i never had any interest in learning domestic tasks. beyond several failed attempts to operate an ez bake oven, there also just weren't that many opportunities to experiment with cooking. while other girls were earning money to buy lipsmackers doing "chores" like washing the dishes and doing laundry, i was forbidden from partaking in any household activities that could potentially have compromised my piano/cello/tennis playing hands (cite tiger mom reference here, i'll pretend like i've never heard it). to make things worse,  harvard provided access to halfway decent dining halls and other easy/cheap meal options, which pretty much guaranteed that i went nowhere near a kitchen for another four years. in retrospect, the extent of my culinary-skill honing in college was probably limited to microwaving popcorn, ramen and chef boyardee. shameful i know.

skip a few pages past the banker chapter, and fast forward to present day entrepreneurial struggles.  

while hong kong provides a wide array of inexpensive dining options, there are only so many cooked food center meals that one can stomach (literally). also given the ubiquity of wet markets and availability of fresh produce, it just makes sense to cook. now just what can one make with few to zero skills in the kitchen? quite shocking, as even i have now taken a liking to this fabled idea of making my own meals. one may even call it an art form. below, some more of my works: 

while i try to stick to veg, the occasional steak & onions (potatoes not pictured)

Peanut butter sesame soy buckwheat soba noodles

Tofu with onion and garlic (kiss me pls) 

Guac!

if truth be told, the likelihood of catching my roommate and me sitting on our couch eating hummus with pretzels (a copout healthy option) on any given night is still higher than any of the above. but still, we all gotta start somewhere!