"That's what third culture is - melding, mixing, blending aspects of multiple cultures that are a part of your heritage, your upbringing, your current situation,"
"Being a third culture kid is so advantageous in my recipe development and cookbook writing because I can draw from so many cultures for inspiration."
"You get cookies inspired by mooncakes, both sweet and savory, in my upcoming cookbook...and you get some pretty fun, chaotic creations, while still very delicious, with some made with Asian ingredients like pork floss, furu (fermented bean curd), MSG, matcha, and pandan."
"It helps balance sweetness, like salt does, in cookies. Which also makes my cookie recipe"
Third-culture baking combines Western groceries and Asian staples to produce hybrid desserts that pair familiar sweets with ingredients such as pork floss, Reddi-wip, Chips Ahoy, miso, matcha, pandan, furu, and MSG. Examples include mooncake-inspired cookies and playful, chaotic combinations like sandwiching whipped topping between cookies or rolling treats in savory floss. Miso functions like salt to balance sweetness and appears frequently across recipes. A third-culture upbringing that mixed Chinese and Vietnamese family foodways with Canadian pantry items shapes inventive recipe development and encourages adventurous, flavor-driven baking.
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