Elevated & Unique Recipes
This Nori Butter Steak Frites recipe transforms the classic French dish with a Japanese-inspired seaweed butter bursting with oceanic umami. Crispy nori-dusted fries and a deeply savory steak make this a restaurant-worthy meal you can make at home. ⭐ Why This Nori Butter Steak Frites Works Steak frites is a […]
⭐ Why You’ll Love This Turkish-Inspired Shepherd’s Pie If shepherd’s pie was invented in Turkey, it would look exactly like this. This recipe blends the cozy, familiar comfort of classic shepherd’s pie with the bold and aromatic flavors of Turkish cuisine. Warm spices, juicy lamb, creamy mashed potatoes enriched with […]
If you love apple fritters—the crispy, craggly donut-shop classic—you’ll be delighted to know how easy it is to make them at home in just 30 minutes. Traditional apple fritters use a yeasted dough that needs long proofing times, making them a half-day project. But this version uses a baking-powder-based batter, […]
Tacos al pastor: The iconic stack of chile-marinated pork roasting on a vertical spit, shaved into thin caramelized slices, and topped with sweet pineapple. Traditionally, it’s cooked on a trompo, but today we’re making an easy at-home al pastor recipe that delivers the same juicy, tender, thinly sliced texture without […]
If you love bold, fiery Sichuan flavours, this authentic Mapo Tofu recipe is the ultimate comfort dish. It’s spicy, numbing, savory, and impossibly aromatic—exactly the way real mapo tofu should be. Forget mild or watered-down versions. This is the kind of unapologetically spicy and numbing mapo tofu that hits you […]
If you’re looking for the perfect party snack or potluck appetizer, these crispy and cheesy potato balls are about to become your new go-to. They’re crunchy on the outside, soft and fluffy on the inside, and loaded with chives and parmesan cheese for maximum flavour. The best part? They’re incredibly […]
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.
