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You come from a food-obsessed family. Who influenced you the most in the kitchen?
Without question, my grandmother and my mom. They were the heartbeat of our family kitchen — my grandmother with her intuitive Cantonese cooking and my mom with her no-nonsense practicality (not to mention her love of food, especially French food). They taught me that food isn’t just about flavor; it’s about generosity, connection, and finding joy in feeding the people you love.
Family Style is the name and focus of your cookbook. Tell us about the significance of sharing food in Chinese culture and how that impacts your recipes.
In Chinese culture, sharing food is the love language — everything is interactive and communal — and the dishes are meant to be passed, scooped, swapped, and tasted from the middle of the table. The spirit of shared experiences shaped every recipe in Family Style. The dishes are meant to be served family-style, with big platters at the center and lots of inviting, unfussy, and bright bold flavors that spark conversation and joy.
How did you go from designing clothes to writing a cookbook?
For me, creativity is creativity — whether it’s a dress or a dish. Granted, the technicalities and medium are different, but I’ve always approached food the way I approached fashion: through storytelling, color, texture, and emotion. Over time, cooking became not only my creative outlet but also a way to reconnect with my heritage. Family Style was a natural next step — a project that ties together memory, craft, and the pleasure of bringing people to the table.
You write that you are “all for food that makes you smile.” Which of your rice dishes induces the biggest grin?
My Golden Fried Rice. It’s comfort in a bowl —tender sticky that has turned bright yellow from egg yolk, tender butternut squash, and ribbons of egg. Each bite has the flavors I turn to again and again with an elegant twist – it’s homey and enough to be indulgent. It tastes like a hug, but a fabulously chic one.
Tell us the story of your Gala Carrots.
My Gala Carrots were born out of pure necessity. I came home after one of the Met Galas and was so hungry. All I had in the fridge at the time were these sad carrots, so I roasted and dressed them in a quick gochujang and honey butter sauce and realized that they weren’t just good — they were delicious — and I’ve been making them ever since. I’ve been to the Met Gala about 10 times. Over the years, I accompanied incredible women from Maggie Gyllenhaal and Zoe Kazan to model Jourdan Dunn — each one bringing her own magic to those legendary Met steps. Did I make the carrots every single year? No — but they’ve been making their own appearance on my dinner table for years now.
What are your favorite flavor boosters and how do you use them?
I’d pick Chili crisp — on eggs, noodles, roasted vegetables, you name it. Soy sauce — it’s depth, salt, and umami in one glorious splash, and Chinese Five Spice—it can go from sweet to savory and can work on almost anything (believe me, I’ve tried!), from roasted vegetables to chicken to pies and cookies. These three flavor boosters can take almost anything from “fine” to “fantastic.”
A question for the unconfident cooks among us: What is a foolproof but crowd-pleasing dinner menu from your book?
I’d start with my Baked Camembert with Chili Crisp and Honey, followed by Radicchio and Fennel Salad with Creamy Miso Maple Dressing, my Hoisin Honey Roast Chicken, and then finish with Apple Cake with Salted Maple Caramel. These dishes are full of flavor, with so many components that can be made or prepared ahead of time — I’ve made this exact menu so many times for my own dinner parties, and it’s been a hit every time.
As a visual person, how important is your tablescape to the meal?
The tablescape sets the tone — it’s the runway for the food, but it doesn’t need to be elaborate. A few simple tricks: Candles will set the mood instantly (and make everyone look fabulous), so dim the lights, turn off the overheads, and light some candles. For napkins and other table linens, think tonal. Stay within one color family to keep things cohesive — for example, pick a few shades of blue — and work from there — using all solids or mixing solids with a stripe or print. And remember: Bud vases are your friend. A few scattered down the center of the table filled with flowers — nothing could be easier. And the flowers can be from the corner deli — it doesn’t have to be fancy. Just keep things chin-height or below so your guests can actually see each other from across the table.
What are your go-to wines, and what would you pair them with?
I love a bright, zippy Sauvignon Blanc especially the one from Rombauer Vineyards— perfect with anything herbaceous or seafood-driven. From Family Style, my favorite pairing with Rombauer’s Sauvignon Blanc is my Mahi Mahi Larb with Grapefruit Chili Crisp. And Rombauer’s lush Zinfandel is a dream with braises, roasted meats, or anything that hints at chili or spice. They’re the kind of wines that make everything on the table taste even better. Try this Zinfandel with my Braised Soy and Black Garlic Short Ribs!
What is your favorite comfort food?
A big bowl of rice with a fried egg, soy sauce, and scallions. It’s humble, it’s nostalgic, and it never fails to transport me back to my childhood kitchen — and that, to me, is the purest form of comfort.
