Beyond the Code
My Passion for Cuisine
"If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others."
— Will.i.am
Family Dish
Xa Xiu Noodles with Xa Xiu Pork, Steam and Fried Dumpling, Shrimp, Quail Eggs and Bok Choy
Xa Xiu Noodles
One of my favorite dishes to prepare at family gatherings and anniversaries is Xa Xiu noodles. This traditional Vietnamese dish, made with egg noodles, tender char siu pork, and quail eggs, embodies a world of nostalgic flavors. More than just food, preparing meals is a way of showing my love, honoring family connections, and cherishing our traditions.
Steak & Meat
Dry-Aged Ribeye with Rosemary, Thyme and Garlic Butter
Dry-Aged Ribeye
My journey with steak started humbly - a bit comically even. My early attempts were, let's say, less than perfect. As Mom described, they were burnt, under-seasoned, and rubbery.
"Tenaciously", I threw myself into mastering the art of cooking steak. After countless attempts, testing every little detail: the pan temperature, the timing, the seasoning, basting it with butter and fresh herbs, I finally nailed it: a perfectly seared, medium-rare, dry-aged ribeye, basted in rosemary-thyme butter that was tender, juicy, and packed with flavor.
The dish became a symbol of my dedication and growth as a cook, and the commitment I bring to my culinary creations.
Seared Lamb Rack with Rosemary, Thyme and Garlic Butter
Seared Lamb Rack
After mastering steak, I felt ready to take on an even more challenging ingredient - a rack of lamb. Cooking lamb requires a higher level of precision and care, from the seasoning to the sear to ensuring it's cooked to the perfect level of doneness.
"The greater the payoff, the greater the hardship." — Alex Hormozi
Despite the added complexity, achieving that delicate, tender meat with a crispy herb-crusted exterior was incredibly rewarding to me.
Seafood Sensations
Pan-Seared Salmon
With mushrooms and asparagus spears
Herb-Crusted Salmon
With rice, sunny egg, and sautéed veggies
Crispy Skin Salmon
With asparagus and garlic chips
The Art of Seafood
Simple but delicious, these dishes are all about bringing out the natural flavors. Starting with a salmon fillet, I sear it just right to get a crispy, golden crust while keeping the inside nice and juicy. Then, I pile on some mushrooms sautéed in garlic—those mushrooms soak up all the flavor and add a nice, rich taste to the dish.
The salmon's skin is seared to golden perfection, adding a satisfying crunch that contrasts beautifully with the tender, flaky flesh beneath. Paired with freshly roasted asparagus spears and topped with crisp garlic chips, this dish is a celebration of simplicity and sophistication.
Italian Cuisine
Italian cuisine has always held a special place in my heart. The simplicity, yet depth of flavor in Italian cooking is like an endless canvas of possibilities that never fails to excite me. From rich, hearty sauces to delicate pasta dishes, Italy has a cuisine that celebrates fresh ingredients, thoughtful preparation, and bold flavors—a combination that keeps me coming back for more.
Spaghetti Bolognese with a sprinkle of fresh parsley
Spaghetti Bolognese
Spaghetti Bolognese is one of those dishes that I find myself returning to time and time again. There's something incredibly comforting about a bowl of al dente spaghetti topped with a rich, savory Bolognese sauce. I make mine with tender minced meat, slowly simmered in a tomato-based sauce and hints of garlic, onion, and herbs. The flavors meld beautifully, creating a symphony of richness and family warmth.
Spaghetti con il Tonno - Tuna Pasta
Spaghetti con il Tonno
Another Italian favorite of mine is Spaghetti con il Tonno. Such a beauty of simplicity. Al dente spaghetti is tossed with tender tuna flakes, sautéed garlic, a splash of olive oil, and a sprinkle of fresh parsley. The result is light yet satisfying, a dish that's as comforting as it is flavorful. It reminds me of the versatility of Italian cuisine—how just a handful of quality ingredients can create something memorable.
Seafood Carbonara with pan-seared asparagus
Seafood Carbonara
Seafood Carbonara has become one of my go-to dishes when I want to serve something special. It's a rich, ocean-inspired spin on classic carbonara. Instead of the usual pancetta, I like to use fresh seafood—plump shrimp, sweet crab, or, if I feel indulgent enough, a touch of lobster. The creamy, egg-based sauce, blended with Parmigiano Reggiano, coats the pasta perfectly, while the seafood brings in a burst of briny flavor that takes the whole dish up a notch.
Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne
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