YAM’s HK kitchen

My name is Sharon Yam. While I was born and raised in Hong Kong, I have been living in the US for the past 13 years--first in Pennsylvania, then in Wisconsin, and currently in Kentucky. Most towns I live in have very few Hongkongers, and so I have always tried to recreate a bit of home in my kitchen. My mother was an amazing home cook who improvised and made all kinds of cuisines when I was growing up. Since I now live far away from Hong Kong in places where there are very few Hongkongers, the kitchen is where I go when I feel homesick: I enjoy recreating flavors from my childhood, reinventing Cantonese classics with ingredients I can find in the US, and experimenting with totally new dishes.

My American partner Asher is also an avid home cook. While he currently works as a computer programmer, he spent a year cooking professionally at a high-end Southern restaurant in Lexington, Kentucky where we live. Our favorite activities as a couple include visiting different grocery stores and brainstorming what to cook for dinner each night. While I introduce Asher to various Chinese ingredients and recipes, he teaches me the French cooking techniques he had learned at the restaurant.

You will find some of my favorite recipes here--while almost all of them are inspired by my memories and palette as a Hongkonger, none of them is quite traditional. I hope you will join me in this culinary experimentation!


Measurements

1 cup = 250ml
1 Tbsp (tablespoon) = 20ml
1 tsp (teaspoon) = 5ml