I'm Mian, based between Seattle and Shanghai.

I grew up cooking and eating Asian food at home, and somewhere along the way that turned into a full obsession. I traveled a lot, ate a lot, and eventually ended up working in professional kitchens in New York — including Jean-Georges and Mari. That time taught me a lot about how to think about food, not just how to follow a recipe.

This site is where I write up the dishes I genuinely cook at home. I try to write things clearly enough that they actually work in a normal kitchen.