Kitty Wang Yip, Food-Lover
San Francisco, California
Self-taught home cook Psychology undergrad
Lemon crème brûlée tart, pistachios crumbs, dried blue cornflower, Kaffir lime powder.
I don't eat sugar cookies. I bake these for aesthetic reason. These are too darn pretty to be eaten anyway. 😂😂
All credits go to my grandma- Chinese scallions pancake.
The beauty of buttery layers- hybrid of American biscuit and British scone. #holidaybaking
I love British scone but it lacks the flakiness of an authentic American buttery biscuit. So why not combine the two? #holidaybaking
Prosciutto, mixed green, garlic chili oil, mozzarella and egg cast-iron pizza.
Miso-wasabi flank steak, a layer of raw onion, half a soft-boiled egg, steamy Jasmine rice