The Beginner's Wok

The Mei is designed to make anything cooked in it taste good.

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Tradition

Handmade iron woks from ZhangQiu (章丘) are hammered 36,000 times before they are commissioned.

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A Versatile Cooking Vessel

You can improve the taste of dishes from any cuisine by cooking them in a wok instead of a pan.

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The News

Yong Tau Foo simmering in a stainless pan on a gas hob: stuffed chillies, bitter gourd rings showing the seared pork-and-fish paste, stuffed tomatoes, and scattered spring onion in a clear stock

May 17, 2026

Yong Tau Foo — My Father’s Recipe

A memoir-style Yong Tau Foo with a mousseline-influenced stuffing and a clear stock, inherited from my father. The recipe stays with me, and probably only me.

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Three students hold finished bánh mì loaves at Lua's Kitchen baking class, with the Ho Chi Minh City skyline behind them

Asian Breads Bakes Breads Hawker / Street Food Vietnamese

May 17, 2026

Bánh Mì — Vietnamese Baguette Made for Everyone

A home-baker's bánh mì recipe adapted from Lua's Kitchen in Saigon. Lighter than a French baguette, born from a belief that good bread is for everyone.

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Bakes Breakfast Le Cordon Bleu Recipes Pastry Pies

December 16, 2025

Quiche Lorraine from Le Cordon Bleu

This was our examination recipe. I got a merit score for this dish. I've since made it numerous times for my family. I'd typically make it a l ot bigger,…

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Asian Sweets Bakes Breakfast Cakes Can I lick the Spoon, Mum?Chiffon

April 30, 2024

The Moist Pandan Chiffon Cake

The best moist chiffon recipe I must have made the pandan chiffon at least a thousand times over my lifetime. It is always a favorite for breakfast, and everyone seems…

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