About Me

French toast with blueberries (10 of 11)

“Let food be thy medicine and medicine be thy food.” – Hippocrates.

Why, hello there! My name is Michelle and I’d like to personally welcome you to Kitchenmess, my recipe blog (aka my experimental food lab).

Originally hailing from the sunny clear blue skies of Sydney, Australia, I have now found myself residing in the not-so-sunny and not-so-clear skies of Hong Kong, the proverbial “city that never sleeps”. Nonetheless, amidst the bustle of this concrete jungle is a culinary metropolis bursting with worldly flavors and styles, cutting-edge chefs, and a growing smorgasbord of up and coming restaurants that make Hong Kong one of the top destinations for any foodie.

So why KitchenMess?
IMG_0293 (1)To begin with, I’m a creative and generous spirit at heart (well, I like to think I am). As such, it made organic sense for  me to start a blog which combines my three passions in life – cooking, writing, and photography – and share it with all of you. Through KitchenMess, I hope to sharpen my creativity further and hone in on these three lifelong and invaluable skills.

It is my belief that when it comes to cooking, creativity knows no boundaries. Much of this blog will serve to chronicle my culinary experiments, adventures, and misadventures in my kitchen (hence the name ‘KitchenMess’).

 

As for my cooking philosophy, it is simple: use fresh, quality ingredients and don’t overcomplicate things. Ralph Waldo Emerson said, “The first wealth is health.” I cannot agree with this sentiment any more and urge you all to make healthy eating a lifetime habit. To that effect, KitchenMess serves as a repository of healthy cooking and nutritional information. Much of the recipes featured here I have adapted, tweaked, and refined to my own liking, exercising my creative muscle to devise some healthier and tastier concoctions delivered with my own imaginative twist.

Where do I get my inspirations from? Whether I like it or not, my mind seems to have been programmed to perennially search for and notice new ideas. I tend to pick up inspirations for my cooking everywhere I go: cookbooks, other culinary blogs, new restaurants, and of course, in my travels around the world which expose me to new cultures, new people, and of course, new experiences.

It is my hope that KitchenMess can generate an increased awareness of the ingredients we consume on a daily basis, as well as “educate” and motivate busy urban dwellers to cook simple and nutritious meals at home. By publishing a pictorial step-by-step guide of simple recipes one can dish up in 30 minutes or so, I hope to promote healthy eating and cooking; something we can all factor in to everyday life for better living and longevity.

That said, I am still in the preliminary stages of my food blog, so please bear with me. As I attempt to refine my recipes further to cater for the more discerning palates, I alsoFlirty Friday's no.2 - 4 Jun 16 (1 of 80) hope to inspire those home cooks who lack the time, initiative, or desire to cook. After all, if I can learn how to create simple, fast, and healthy meals within the comfort of my tiny kitchen (trust me, I am no genius and am not that talented), I am pretty sure you can too.

Together, let us nurture and strive for a more sustainable and healthier lifestyle, both for ourselves and for the environment we live in.

Let the journey begin…

Happy cooking and eating!

Michelle

*Disclaimer: I have a double Bachelors degree in Finance and Law, but no formal education in food photography, website management, culinary arts, or food writing. For a living, I’m immersed in the startup world, idealistically hoping to make an impact in the world. On the side, I also run my own supper clubs in an attempt to “connect people, one meal at a time”, write restaurant reviews, and am also involved with recipe development and food photography. 

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P.S. If you want to contact me for suggestions for collaboration, or have queries regarding my cooking workshops, supper clubs, or food styling and photography, please feel free to email me at michelle@kitchenmess.com and I’ll try my best to get back to you as soon as possible.

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4 thoughts on “About Me

    • haha, funny you ask cause I am actually in Tokyo for a week or so right now. I went to this awesome cake place called Harbs yesterday in Roppongi. They had an unbelievable crepe cake but they too didn’t have this green tea cheesecake. I really don’t know where to find it in Tokyo. If you find out, please let me know.

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