Elevated & Unique Recipes
๐ฅ The Dumpling That Started It All There are dumplingsโฆ and then there are my momโs dumplings. The kind that make you close your eyes after the first bite โ juicy, fragrant, and impossibly satisfying. Growing up, I used to think her dumplings were magic. No matter how many I […]
๐ฏ๏ธ The Perfect Cold-Weather Comfort Food When the days get shorter and the air turns crisp, thereโs nothing quite like the deep, soul-warming comfort of a slow-braised dish. Braised beef cheeks are a true hidden gem โ a cut once overlooked, now celebrated for its unbeatable tenderness and rich, meaty […]
The Hanoi Dish That Stopped Me in My Tracks The first time I had Bรบn Chแบฃ was in Hanoi back in 2019.I was wandering through the Old Quarter when a cloud of grilled pork smoke drifted through the air โ rich, sweet, and smoky. Following it led me to a […]
If you love the idea of culinary fusion, this Tsukune Agnolotti recipe is going to blow your mind. Inspired by Kissa Tanto โ one of Vancouverโs most celebrated restaurants โ this dish combines the delicate craftsmanship of Italian pasta with the bold, umami-packed flavors of Japanese tsukune (chicken meatballs). The […]
If thereโs one dish that captures the soul of Turkish cooking, itโs ฤฐskender Kebap. Originating in Bursa in the late 1800s, this dish was created by ฤฐskender Efendi, who revolutionized Turkish kebab by introducing the vertical spit. His invention became the basis for doner kebab, and ฤฐskender Kebap remains his […]
If youโve ever cooked Mapo Tofu, Sichuan hot pot, or fiery stir-fried dishes, youโve tasted the soul of Sichuan cuisine: doubanjiang (่ฑ็ฃ้ ฑ). This iconic fermented broad bean and chili paste brings layers of umami, heat, and tang that no other condiment can replicate. While the traditional process comes from the […]
Iโm 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 goodโฆ 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.
