The Most Reliable Way To Predict The Future...

Over a year ago, Newcomer Kitchen lost its funding and I lost my job. Like many people facing unexpected change, I wasn't entirely sure what came next.

So I did what I know how to do. I kept moving.

I travelled. I spent time with family and friends. I reflected on what mattered most. And alongside a small but mighty team at Newcomer Kitchen, I continued volunteering and contributing where I could, even when the future felt uncertain.

For months, we kept plugging away because we believed in the work and shared a vision that newcomer women deserve opportunities to build businesses, confidence, and belonging.

Over the years at Newcomer Kitchen

Then things started to happen.

Funding was secured.

Meanwhile, Toronto was having a moment- recognized on the global stage. FIFA World Cup 2026™ was around the corner. The Depanneur, where NK started, received accolades for their cookbook and earned international acclaim, winning a Gold Medal at the 2025 Taste Canada Awards and three Gourmand International 'Best in the World' Cookbook Awards. 

The Depanneur Cookbook

What began as a food-related proposal, unexpectedly evolved into something completely different. Because FIFA World Cup 2026™'s existing sponsors already occupied many food categories, we pivoted and ultimately got approved to became an Official FIFA World Cup 2026™ Licensee with a limited-edition cooling sports towel collection of three series- 6 towels instead.

Series 2- Towel D "We are the World in a City" is FIFA World Cup 2026™’s tag line

‘specially for the Six. Toronto is the most cosmopolitan city in the world and

we couldn't be prouder of our multicultural heritage.

What sounds simple on paper turned into a fascinating journey of applications, approvals, supplier sourcing, finding the right local production partner, compliance audits, licensing requirements, design reviews, shipment delays and countless hurdles along the way. Today, having our towels around our neck feels surreal. And being invited as a VIP licensee guest at Friday's FIFA World Cup 2026™ opening game was on another level.

At Canada vs. Qatar Game with Willowdale Councillor Lily Cheng

At the same time, another passion was quietly growing.

I embraced AI early, taking courses, attending workshops, following the rapid developments in the field, and exploring how it could be used thoughtfully to empower people rather than replace them.

Attending A Toronto Tech Week Event

Recently, I had the opportunity to incorporate AI into a food education program with a junior public school community. Together, we used technology, creativity, and storytelling to help families share recipes and experiences that ultimately became a community cookbook. Watching families see their stories and recipes come to life was incredibly rewarding.

With Lynnwood Principal Joy Reiter

Nutritious and Delicious Three-Protein Shakshouka

📢 I am so proud to announce, I've stepped into the role of Program Director and Program Development at Newcomer Kitchen Canada as we prepare for an exciting new chapter and national growth.

Farmer's Market during my early NK years as a trainer with my students

One of my priorities will be rebuilding and reimagining our food entrepreneurship training programs, combining the heart of community-building with the possibilities that AI can offer to support learning, creativity, and business development.

The future still feels uncertain. Perhaps it always will.

But I've learned that uncertainty isn't something to fear. It's an invitation to create.

To create with passion.

To create with joy.

To create with purpose.

And sometimes, when you keep showing up, believing, learning, and building, the future begins to meet you halfway 💖. 

Portuguese Caldo Verde

There’s something about Portugal that lingers long after you leave. Maybe it’s the tiled facades glowing in late afternoon light, the winding cobblestone streets climbing impossibly steep hills, or the way even the simplest meals feel deeply soulful and intentional. I’ve now been to Portugal twice, from Oporto to the Algarve and just back from Lisbon, and each visit leaves me craving the food all over again. 

This trip, one top nostalgic food I must have was caldo verde, Portugal’s beloved national soup, which I had on a day-trip to Sintra. I first fell in love with it two decades ago, and one spoonful instantly transported me back to that tiny table in Oporto with my husband. Travel always leaves me bringing home more than souvenirs. Sometimes it’s a technique, sometimes a feeling, and sometimes it’s a humble bowl of soup that carries an entire country within it.

Enjoying a smooth puree caldo verde in Sintra

Back home, with the flavours of Portugal still fresh on my tongue, I recreated caldo verde for tonight’s comfort dinner. Silky potatoes, ribbons of kale, smoky chorizo sausage, lots of garlic, and good olive oil come together in a soup that proves simplicity only works when every ingredient is treated with care. It tastes like something a grandmother would ladle into your bowl after a long walk through hilly streets, warming you from the inside out. 

There are many versions, but the texture I like is rustic, loose with a bit of potato bite. To create a smooth soup, blend your potato soup base then add the kale shreds and sausage slices to cook towards the end.

Caldo Verde
Serves 6 

3 Tbsp. olive oil, divided
½ lb. chorizo sausage, cut into ¼-inch rounds (use any good smoky sausage)
1 large onion, diced
8 to 12 garlic cloves, chopped
4 large potatoes, peeled, chopped in large chunks
6 cups water
1/2 bunch kale, washed, hard stems removed and leaves thinly sliced (chiffonade)
Extra virgin olive oil, lemon juice, freshly ground black pepper and coarse salt to finish

Heat a large pot over medium-high heat until hot. Add 1 Tbsp. of the olive oil and the sausage; cook and stir until browned. Remove sausage onto a plate.

Add remaining olive oil to the pot; then add onion, garlic and a little salt to sweat the onions. Cook and stir until the onion and the garlic is lightly golden (taking care not to burn), about five minutes. Add the potatoes and toss for a minute. Add water and bring to a boil.

Lower heat, simmer until potatoes are soft about 15 minutes. Carefully mash potatoes in pot.

Add kale and cook five minutes until tender. Then add sausage and stir.

Season to taste with salt and freshly ground black pepper, and a drizzle of good EVOO. 

Serve at the table with crusty bread, good olives and a splash of lemon juice.

Homemade caldo verde in 2014

And already, I’m dreaming about the next trip-inspired dish recreation. Stay tuned 👊💥

Full Recipe:

Caldo Verde 
Serves 6 

3 Tbsp. olive oil, divided
½ lb. chorizo sausage, cut into ¼-inch rounds (use any good smoky sausage)
1 large onion, diced
8 to 12 garlic cloves, chopped
4 large potatoes, peeled, chopped in large chunks
6 cups water
1/2 bunch kale, washed, hard stems removed and leaves thinly sliced (chiffonade)
Extra virgin olive oil, lemon juice, freshly ground black pepper and coarse salt to finish

Heat a large pot over medium-high heat until hot. Add 1 Tbsp. of the olive oil and the sausage; cook and stir until browned. Remove sausage onto a plate.

Add remaining olive oil to the pot; then add onion, garlic and a little salt to sweat the onions. Cook and stir until the onion and the garlic is lightly golden (taking care not to burn), about five minutes. Add the potatoes and toss for a minute. Add water and bring to a boil.

Lower heat, simmer until potatoes are soft about 15 minutes. Carefully mash potatoes in pot.

Add kale and cook five minutes until tender. Then add sausage and stir.

Season to taste with salt and freshly ground black pepper, and a drizzle of EVOO. 

Red Fermented (Nam Yu) Beancurd Fried Chicken Wings (红腐乳炸鸡翅)

There are certain dishes that stop you mid-bite, the kind that make you pause and wonder why you haven’t been cooking it this way all along. That was exactly my reaction in a bustling Hong Kong cha chaan teng, eyes wide, fingers slick, mouth watering,  completely taken by a plate of red fermented nam yu fried chicken wings sprinkled with a bit of crushed toasted garlic.

My kids felt it too, eyeing the last wing on our very first Hong Kong breakfast table and quietly hoping for more. We considered ordering another round, but I held back, promising I’d make this one home to our own kitchen.

I’ve made my way through the usual suspects over the years, salt and pepper, five spice, Taiwanese popcorn-style. But this one felt different. It wasn’t just the crisp skin or the juicy interior. It was that unmistakable depth from nam yu, a fermented red bean curd that brings a salty, slightly sweet, almost funky umami backbone, layered with aromatics that cling to the meat.

And then there’s that colour! That deep auburn marinade transforms in the fryer into something luminous, a glowing golden-red that feels almost lacquered onto the wings, and the slightly funky aroma when frying is heavenly too. A well-seasoned marinade, time to let it soak in, and a hot fry that locks everything into a crisp, flavour-packed crust- simply, it can't go wrong!

This version is my own take, shaped by that unforgettable Hong Kong moment, but also by years of chasing the perfect fried wing. It leans into bold fermentation, balanced seasoning, and that irresistible contrast of crunch and juiciness. I've made them three times already, just here for us and also for my kids' hungry friends... to wide eyes and mouthwatering delight! YUMMERS 🤤!

Red Fermented Beancurd Fried Chicken Wings (红腐乳炸鸡翅) (adapted by Huang Kitchen)

Makes 48 split chicken wings

24 whole chicken wings, split into drumettes and wings with tips, or 48 split pieces
4 red fermented beancurd, nam yu
2 fermented beancurd, fu yu
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. ground white pepper
2 tsp. chicken bouillon
3 Tbsp. light soy sauce
3 tsp. chinese cooking wine
1/4" ginger, sliced and cut into thick slivers
3 green onions, cut into 1-1/2" pieces
1/2 cup cornstarch or potato starch
3 cups neutral cooking oil for frying

Using a fork or crab pick, prick small holes all over the chicken wings. Place in a big bowl.

In a small bowl, add both fermented beancurds. Flatten with a fork and mix until a smooth paste is formed.

Fermented tofu, known as fu yu and nam yu in Cantonese (I call them mini flavour bombs 💣), is a bold, salty seasoning often compared to “Chinese cheese” for its pungent aroma and rich, funky depth. They're made from soybeans and fermented in brine, giving it a smooth, creamy texture. Fu yu is off-white and milder, while nam yu has a reddish hue from red rice wine and a slightly deeper flavour, sometimes accented with bits of dried chili.

Marinate the chicken wings with the beancurd paste. Then add salt, sugar, white pepper, chicken bouillon, soy sauce and cooking wine; Toss well. Lastly add in the green onions and ginger. Thoroughly mix the seasonings and chicken wings by hand. Cover and set aside in the refrigerator for at least three hours or ideally overnight.

When you are ready to cook, remove all onions and ginger from the marinated chicken wings. Add cornstarch/potato starch in the bowl of chicken wings. Using your hand (gloved), combine to evenly mix (the wings will be wet and sticky). 

Heat oil in a pot over medium-high. Insert a wooden chopstick or bamboo stick in the centre; the oil is ready when small dense bubbles shoots up its sides. Cook in several batches. Carefully add the chicken wings one at a time into the hot oil top side down to evenly cook. Notes: Do not overcrowd or pile them together. This will prevent the chicken wings from sticking together. 

OMG, look at that colour right?... no filter!

Turn the heat to medium and use chopsticks to stir the chicken wings to prevent them from sticking together. Halfway through frying, flip the chicken wings over. Continue frying for another 7-8 minutes until the chicken wings have a crispy skin and a bright red colour. Remove onto paper towel-lined plate to drain excess oil. Repeat until done.

Serve with toasted garlic pieces on top and/or hot sauce sauce as sriracha at the table. Enjoy hot!

These wings are a reminder of how one ingredient can completely shift a familiar dish into something extraordinary. Nam yue doesn’t just season the chicken, it transforms it, adding complexity, colour, and a depth that lingers long after the last wing is gone.

However you land, this is one of those recipes that earns a permanent spot in the rotation. Exciting and comforting all at the same time, and it'll always be your winner to entertain with friends over!

Delectably crispy, juicy with a distinct umami kick! Gorgeous!

Full Recipe:

Red Fermented Beancurd Fried Chicken Wings (红腐乳炸鸡翅) (adapted by Huang Kitchen)

Makes 48 split chicken wings

24 whole chicken wings, split into drumettes and wings with tips, or ~50 split pieces
4 red fermented beancurd, nam yu
2 fermented beancurd, fu yu

1/2 tsp. salt
2 tsp. sugar
1/4 tsp. ground white pepper
2 tsp. chicken bouillon

3 Tbsp. light soy sauce

3 tsp. chinese cooking wine

1/4" ginger, sliced and cut into thick slivers
3 green onions, cut into 1-1/2" pieces

1/2 cup cornstarch or potato starch 

3 cups neutral cooking oil for frying

Using a fork or crab pick, prick small holes all over the chicken wings. Place in a big bowl.

In a small bowl, add both fermented beancurds. Flatten with a fork and mix until a smooth paste is formed.

Marinate the chicken wings with the beancurd paste. Then add salt, sugar, white pepper, chicken bouillon, soy sauce and cooking wine; Toss well. Lastly add in the green onions and ginger. Thoroughly mix the seasonings and chicken wings by hand. Cover and set aside in the refrigerator for at least three hours or ideally overnight.

When you are ready to cook, remove all onions and ginger from the marinated chicken wings.
Add cornstarch/potato starch in the bowl of chicken wings. Using your hand (gloved), combine to evenly mix (the wings will be wet and sticky). 

Heat oil in a pot over medium-high. Insert a wooden chopstick or bamboo stick in the centre; the oil is ready when small dense bubbles shoots up its sides. Cook in several batches. Carefully add the chicken wings one at a time into the hot oil top side down to evenly cook. Notes: Do not overcrowd or pile them together. This will prevent the chicken wings from sticking together. 

Turn the heat to medium and use chopsticks to stir the chicken wings to prevent them from sticking together. Halfway through frying, flip the chicken wings over. Continue frying for another 7-8 minutes until the chicken wings have a crispy skin and a bright red colour. Remove onto paper towel-lined plate to drain excess oil. Repeat until done.

Serve with toasted garlic pieces and/or hot sauce sauce as sriracha at the table. Enjoy hot!

Shenzhen Eats: Heritage Flavours, Future City

Our first foray into China was a dream come true 🇨🇳💗... finally I made it to my motherland mid-life and being able to bring my sons was beyond surreal and unforgettable! In Shenzhen, a city that moves at lightning speed, food becomes a place to pause. Centuries-old techniques unfold against a skyline pulsing with innovation, and every meal feels like a dialogue between past and future. On every level, Shenzhen delivered 👊💥.

From the theatrical precision of Peking duck, the experience begins in the details. Carved tableside, it's texture, technique, and timing coming together in a single, fascinating moment.

Enjoying with my favourite Chinese green tea 🍵

That first crackle of shattering duck skin wrapped in a soft pancake… pure texture, pure joy. Crisp, succulent, and layered with just the right balance of condiments- sweet, savoury, and fruity (melon strips). The reason my cousin living in HK, takes the metro over with friends, just for. Feeling privileged I got to experience it with her and my boys 🥰.

And dim sum, with over an hour queue proves why they are a local favourite. Gorgeous traditional ambience, affable warm service with table-side tea pouring and steaming bamboo baskets reveal treasure after treasure. Succulent, delicious and truly memorable 🤤!  

Each bite is restrained, intentional, and deeply rooted in craft.

And just when you think you’ve experienced the full spectrum, Shenzhen shifts gears. One of our most memorable meals in Asia was an all-you-can-eat live seafood buffet popular in Futian, where abundance meets interactivity 😍. Think rows of tanks and trays filled with clams, snails, crawfish, crabs, oysters, shrimp 🐚🐌🦞🦀 and even prized abalone, ready to be DIY scooped and steamed table-side. 

At around $50 CAD per person (no tax, no tips), it feels almost unreal for the quality and variety, a true celebration of freshness and value, and undeniably, delicious in the most satisfying way.

So many variety of clams and snails.

Stir-fry and sushi stations hum alongside open grills, while two full fridges offer an endless rotation of cold teas, sodas, and fruit drinks.

 

Choose between boiling or steaming tableside.

And then, as if the city insists on one more moment of awe, the night closes with the Shenzhen Light Show at Civic Centre in Futian CBD. Over 1.18 million LED lights ripple across 43 skyscrapers in a synchronized, music-driven display that lasts just 15 minutes, yet lingers far longer. A perfect reflection of Shenzhen itself: vibrant, precise, and impossible to forget 谢谢深圳 😘 Just incred!!!

Maybe my most noteable experience this trip... and by fluke! An early morning solo stroll to find a replacement luggage for the one we carried over- literally, with a broken handle for a timely media-crowd performance in front of a robotics shop 🤖.

I mean, this is Shenzhen. Not long ago, farmland.

Now? Robots that dance like humans.

A city that transformed in just a few decades from rural beginnings into China’s tech powerhouse.

The future isn’t coming… it’s already here.

Click to watch this robot dance

So fluid, human-like, so unrobot like what we're use to- think Robocop. Also, pet robot dogs are a thing. I encountered one on a HK bus, the "dog" was placed in a corner and when the owner was ready to get off he scooped it under his arm and activated it when placed on the sidewalk. World, are we ready!!?