Story
The Spirit of Rice: How an Ordinary Grain Becomes the Heart of a People
No ingredient is as simple in requirement, yet as generous in what it gives. Rice is not only a staple. It is family.
Latest Articles
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Places
Yunnan’s Sunlight, Wind, Mountains, and Nature-Led Cuisine
Introducing, Yunnan - one of China's best kept secrets (until recently).
Recipe
Fermented Long Beans with Minced Pork
Tangy fermented long beans, savory minced pork, gentle spice, and bright aromatics.
Recipe
Tea Eggs (Cháyè dàn / 茶叶蛋)
Learn to make stunning marbled tea eggs at home and enjoy alongside your favourite meals.
Story
My Maodong Experience in 2025
A slow living approach to winter, guided by food, memory, and simple pleasures
Recipe
Sichuan Pao Cai (Sìchuān pàocài / 四川泡菜) – Sichuan Fermented Vegetables
Learn to make Sichuan Pao Cai - a foundation of daily Sichuan cooking.
Story
From Plates to People: Arnold’s New Way Forward
When the kitchens closed, Arnold’s path shifted—from fast-paced service to teaching, learning, and discovering the people behind the food.
Story
How Do You Know When Food Is Your Calling?
Discover the early story of Arnold, a chef shaped by Sri Lankan and Dutch cultures, as he finds purpose through food, memory, and quiet mastery.
Origins
The People Who Decided to Bite into Chili Peppers
The origin of spicy chili peppers in Chinese food.
Story
From Moose Jaw to Canada’s Big Stage
The story of a chef from small town Canada who landed on Canada's stage - Ottawa.
Education
Fermentation - The Backbone of Sichuan Cuisine
The importance of fermentation in Sichuan cuisine and daily life.
Story
Snout & Seek - The Journey We Are On
The foundations that brought Snout & Seek to life - a need to share culture and food.