About
Beyond Five Flavors

Welcome! I created Beyond Five Flavors to share techniques for cooking a variety of Chinese and other Asian dishes. In my experience, there is so much more than the five or six traditional flavors that have been used to describe Asian food. As well as spicy, bitter, salty, sour, and sweet, there is now umami.

Missing from the conversation on Asian cooking are dimensions of creamy, hot, cool, rich (fatty), earthy, green, char, ocean, crisp, soft, airy, sticky, slippery, and more. Together, we will explore these additional flavors and textures, and I will share how to achieve desired results in your own home kitchen.

My mother was an Asian immigrant to the Pacific Northwest and infused me with the love and art of cooking, including Singapore, Malay, and a variety of Chinese styles. She taught cooking classes here in the States and hosted major dinner events such as fundraisers for nonprofits in the local community.

When I was growing up, dinner time would consist of combinations of stir fry dishes along with curries, noodles, soups, steamed or fried stuffed veggies and dumplings, or grilled satay sticks with spicy peanut sauce and cool cucumbers. Food for picnics would include chicken fried rice as often as sandwiches. I learned how to use chopsticks around the same time that I learned how to properly use a fork and knife.

Building on the techniques I learned from my mother, I experimented and honed my own culinary skills and expertise, seeking clarity of flavor with an eye for presentation. This has resulted in compliments, even comparing my dishes to those found in the award winning food courts of Singapore .

I have almost five decades of experience cooking hundreds of dishes at home and for events such as weddings, retirement parties, birthdays, fundraisers, and more. My multi-course private Chinese New Year dinners achieved legendary status and have been featured in the local newspaper.

Navigating local Asian grocery stores alone can be a wondrous adventure. It can also seem daunting. I have experience as a shopping guide, identifying signs of freshness, explaining purpose, and recommending pros and cons of a variety of food products.

Flash cooking and searing is a primary component for creating flavor in stir fries. This is why traditional Chinese cooking is performed in a hammered iron wok over intense flame. Modern induction glass stove tops and nonstick pan coatings can be problematic in accommodating high heat. I have customized cooking experiences for folks who are new to stir frying, and shared tips on how to adapt home kitchens and equipment in order to achieve that elusive seared flavor.

I've also modified recipes for gluten, soy, and other allergies, as well as low carb and vegetarian/vegan diets. I have never added MSG to my dishes. There are other ways to build depth of flavor.

Guests of BFF are invited to explore the world of Asian style home cooking and traditional flavors from my unique perspective. Journey with me to expand your own culinary skills and knowledge.

Stay tuned! Classes, videos, and merchandise are coming soon to my site!