A follow-up to Episode #7, this is our most personal episode yet. It’s not an interview; it’s a kitchen recording. Inspired by her previous conversation with James Beard-nominated author Christine Wong, our host, Julia — a Frenchwoman living in Hong Kong — decides to put the celebrated cookbook The Vibrant Hong Kong Table to the ultimate test.

Armed with two of Christine’s iconic veganised recipes (“Jing Seui Daan” steamed eggs, with no eggs, and “Yu Heung Ke Ji” fish-fragrant eggplant — with no fish!), she embarks on a culinary experiment that becomes a beautiful family affair. Joining her is her valiant mother-in-law, Mama, a brilliant Cantonese cook who navigates the kitchen with awe-inspiring skill despite being visually impaired, and Archie, their patient and gifted domestic helper.

What follows is an amusing, heartfelt, and sometimes chaotic odyssey. Listen in as three women, bridging generations and cultures, communicate across a whirlwind of Cantonese, English, and later, French (when a toddler returns from playgroup). It’s a story about more than just recipes — it’s about translation in every sense, the joy of collaborative creation, and what happens when you try to reinvent a home kitchen, one vegan dish at a time.

In This Episode You’ll Hear:

• The sizzle, the steam, and the very real sounds of a home kitchen experiment.
• The challenge (and comedy) of cooking from a recipe that redefines classics, guided only by Christine Wong’s book.
• Mama’s incredible expertise and intuition, challenging the notion of disability in the kitchen.
• Archie’s graceful support, acting as photographer, translator, and calm centre.
• The linguistic tango of coordinating in Cantonese, English, and French.
• The final, hopeful taste test of our plant-based creations.

Featured Cookbook & Recipes:

• Cookbook: The Vibrant Hong Kong Table: 88 iconic dishes from dim sum to late-night snacks by Christine Wong (Chronicle Books). A James Beard Award-nominated cookbook that lovingly veganises 88 iconic Hong Kong dishes.
• Recipes Attempted:
  1. Jing Seui Daan 蒸水蛋 (Steamed “Eggs”): The ultimate comfort food custard, made without a single egg.
  2. Yu Heung Ke Ji 魚香茄子 (“Fish Fragrant” Eggplant): The iconic, savoury-sweet sauce clinging to soft eggplant, with zero fish.

Listen to the Inspiration: Want to hear the interview that started it all? Check out Episode 7: Macaroni Soup, Minus the Ham: Christine Wong on Reimagining Hong Kong's Iconic Foods, Plant-Based, for the fascinating conversation on heritage, sustainability, and the art of veganising Hong Kong’s food memories.

Where to Find Our Podcast: Subscribe and listen on Apple Podcasts, Spotify, RSS, or wherever you get your podcasts.

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Support the Show: If this chaotic, heartfelt kitchen journey resonated with you, please leave us a 5-star review.