Looking for a light yet flavorful fried rice that feels both refined and comforting? This Scallop and Egg White Fried Rice is a Cantonese-inspired dish that combines the delicate brininess of dried scallops with fluffy egg whites and the crisp freshness of Chinese broccoli stems (gai lan). It’s the perfect […]
I’m Patrick Kong (AKA Patty.Plates) and I was born in Vancouver, Canada to Chinese immigrant parents. My father was a Guangzhou city boy, and my mom a village girl from Toisan. Both my parents have been cooking their entire lives - my dad even owned a small food court restaurant at one point (it was NOT good… sorry dad). My dad mainly saw food as a means of sustenance (both literally and economically) while my mom saw food as the glue that held our family together and connected us with the motherland.




