Elevated & Unique Recipes
If you ask me what the King of sandwiches is, I’m not even hesitating: it’s the Reuben. Warm rye bread, melty Swiss cheese, tangy sauerkraut, and that creamy-sweet Thousand Island dressing… it’s the perfect balance of salty, sharp, rich, and crunchy. Traditionally, a Reuben is made with corned beef brisket, […]
If you’ve got leftover rice sitting in the fridge and zero desire to eat sad reheated rice again… this crispy nori butter mushroom rice is your new go-to. It’s super easy, wildly flavorful, and honestly feels like something you’d order at a trendy fusion spot, but you can make it […]
If you’re craving something crispy, spicy, chewy, and wildly addictive, these crispy enoki mushrooms deliver big time. Think Korean fried chicken energy—but made with mushrooms. Using a clever potato starch slurry technique, the enoki mushrooms fry up shatteringly crisp on the outside while staying slightly chewy on the inside, then […]
A classic chicken Caesar wrap is already great—but every single component can be easily Vietnamese-ified to turn the umami up to another level.This Vietnamese Chicken Caesar Wrap keeps the familiar structure you love, but layers in bold Southeast Asian flavors that make it brighter, deeper, and way more interesting. Instead […]
If we’re talking flavor per minute, there are very few dishes that can compete with these 10-Minute Spicy Sichuan Noodles. No long simmers. No complicated prep. Just a bold, mouth-tingling, deeply savory bowl that hits spicy, numbing, nutty, tangy, and umami all at once.This is the kind of recipe you […]
If you love crispy textures, tender shrimp, and that irresistible sweet-salty garlic flavor, this Shrimp Pancake is about to become your new obsession. Inspired by Asian-style shrimp fritters and the science of starch cooking, this pancake delivers a paper-light crunch, stretchy chew, and juicy shrimp bite all in one. The […]
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.
