This Yuzu Cream is one of those desserts that surprises people—in the best way. It’s light, citrusy, creamy, and perfectly balanced with contrasting textures. The sharp brightness of yuzu juice, the creamy richness of whipped cream, the crunch of homemade honeycomb, and the nutty, buttery crumble all come together in […]
This warm roast potato salad is everything you want in a comfort food side dish: crispy roasted potatoes, a tangy herbed cream sauce, smoky bacon, sweet corn, and crunchy potato skin “chips” on top. It’s hearty, packed with flavor, and delivers on texture—from creamy to crispy in every bite. Unlike […]
Ready to take your burger game to the next level? This Galbi (Short Rib) Rice Burger combines the bold, savory flavors of Korean BBQ with the irresistible crunch of crispy rice buns. Juicy short rib patties, marinated in a sweet and umami-packed galbi sauce, are paired with a creamy, spicy […]
If you love bold flavors, rich sauces, and chewy textures, this Gochujang Bolognese Tteokbokki is the dish for you. It’s a fusion of Korean-Italian cuisines that combines the slow-simmered depth of traditional Italian bolognese with the spicy, umami-rich punch of gochujang and Korean rice cakes (tteok). The result? A deeply […]
Few dishes in Chinese home cooking are as beloved as Hong Shao Rou, or Red Braised Pork Belly. Rich, glossy, and melt-in-your-mouth tender, this iconic recipe brings together pork belly, fragrant spices, and a deeply savory-sweet soy caramel sauce for a dish that’s equal parts comforting and indulgent. Whether served […]
If you’ve ever had a freshly made roujiamo from a street stall in China—or a really good restaurant—you know why it’s often called the original Chinese burger. But Tongguan-style roujiamo hits different. Known for its crispy, laminated bun and juicy pork filling, this version takes a little more work, but […]
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.
Honey-Dijon Salmon with Fennel Salad – Bright, Creamy & Balanced
Budget Cheeseburger Recipe – Better Than Fast Food for Just $3.29 a Serving
