Food Geometry

Fish dish created for the Food Geometry HandPicked Design Challenge

Work created for the book Rica Mixtura.

A herby, zingy feast with a kick! I love sea bass, and with spring in the air this meal is super quick and light, for more time in the sun!

My parents used to make steamed fish almost every week, and its always been one of my favorite dishes (my family is from Hong Kong so we eat a lot of seafood). Now that me and my brother aren't home anymore, they try to make it every time we come back, usually with my favorite fish (pompano). Its one of the few meals we eat as a family, and, to let us know when food is ready, my parents will call me and my brother down from our room (hence the Chinese characters). This dish tastes the best with white jasmine rice!

This was created for Rebecca Bradley's Illustrating the Edible class at MICA.

Baked Rainbow Trout with cherry and grape tomatoes, asparagus, lemon, zucchini and herbs. A healthy meal rich in omega-3.

Red bell pepper, papaya, mango, green bell pepper, fish and red onion make colorful and delicous skewers for the grill.

Some of my favorite colorful food, hand painted in watercolor.

Get a wide variety of nutrients by eating all the colors of the rainbow!

When it's Chinese New Year, expect to see a lot of delicious food and pay respect to your elders.

My mom cooked jeonbokjuk (abalone porridge) when I was sick, as it was healthy and easy to digest. As a big fan of all kinds of porridge and soup, I have tried many. Still, jeonbokjuk is the best. It is very savory, delicious, and also nutritious.
I hope you will try this recipe to warm your body and heart with a bowl of jeonbokjuk.

Illustration by Jihyun Kang
Recipe by Maangchi/ https://www.maangchi.com/recipe/jeonbokjuk

#SCAD #SCADatlanta #SCADillustration

This is a collaboration with the Rangoon Sisters who host a series of pop up restaurants serving delicious Burmese food. Mohinga is the national dish of Burma, a fish broth served with rice noodles and an assortment of garnishes. Although it is usually made with catfish, pilchards or mackerel can be used as alternative. It's traditionally eaten at breakfast but available throughout the day in Myanmar as a delicious, comforting snack!

Given a chance I would eat it everyday as I never tire of the flavours.I wanted to make the setting typical of a Burmese tea house, with its low tables and stools.

For more information about the Rangoon Sisters please visit
http://rangoonsisters.wordpress.com

How to make an easy fish soup (with a lot of vegetables).

Something warming for the colder months

Bring the rich and spicy flavors of exotic Thailand to your kitchen with this easy to make recipe.

A delicious dish, that won’t take you long to prepare it and is extremely flavorful.

Preparing this dish will take you 25 minutes and serves 4 people.

Thanks to Folio Focus (Rise, Design, and Shine) for the opportunity to showcase my work with TDAC.