Elevated & Unique Recipes
Recipe Video If you’ve ever had tteokgalbi, you know how memorable it is: sweet-savory, deeply beefy, glossy with glaze, and incredibly tender. Traditionally made from finely minced Korean short rib, it’s a dish rooted in royal Korean cuisine—but this version brings all that flavor into a more accessible, weeknight-friendly form […]
Recipe Video If you love Korean food, you’ve probably had napa cabbage kimchi—but chive kimchi (buchu kimchi) is one of the most underrated and addictive varieties. It’s vibrant, garlicky, slightly sweet, and spicy with a bright green freshness that pairs with almost everything. This particular recipe came from a Korean […]
If you’ve ever ordered masala fish at an Indo-Chinese restaurant, you know exactly how addictive it is—crispy edges, bold spices, fragrant curry leaves, and tender flaky fish inside. It’s one of my personal go-to orders at my local Indo-Chinese spot. Every time I tell myself I’ll try something new… and […]
Recipe Video If you love Mexican street corn (elote) and you love crispy rice, this dish brings both worlds together in one seriously craveable bite. Creamy, smoky, tangy corn sits on top of a golden, crunchy rice base, adding a whole new textural dimension to one of my favorite street […]
If you grew up in a Chinese household, there’s a good chance poached chicken made an appearance at the dinner table—especially during celebrations like Lunar New Year. In my family, a whole poached chicken symbolized togetherness, completeness, and prosperity for the year ahead. This year, I wanted to keep that […]
Recipe Video This shawarma poutine is everything I love about fusion food: bold, comforting, a little chaotic, and deeply satisfying. Crispy fries, squeaky cheese curds, spiced doner-style meat, rich shawarma gravy, and a generous drizzle of garlic sauce—it’s a mashup that somehow makes perfect sense. This dish is a meeting […]
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.
