Elevated & Unique Recipes
Recipe Video Why I Love Pork Knuckle Pork knuckle is one of the best value cuts at any butcher. You are getting a thick layer of skin that can be made shatteringly crispy, a generous amount of collagen-rich meat underneath, and a bone that bastes everything around it as it […]
Recipe Video I love Spare Ribs Spare ribs are underrated. Cut from the belly section of the pig, they have a significantly higher fat content than baby back ribs, which means more flavor, more juiciness, and a result that holds up better to high heat frying without drying out. They […]
Recipe Video The Cut Nobody Is Talking About Beef banana shank is one of the most underrated cuts on the entire animal. Loaded with collagen, connective tissue, and a deep beefy flavor that premium cuts lack. You may have seen beef shank sold with a cross-section of bone in the […]
Recipe Video The Steamed Egg as a Canvas If I had to name the two ingredients that define summer cooking for me, it would be corn and heirloom tomatoes. This dish is my way of using both at the same time and letting them do exactly what they do best […]
Recipe Video Why Sichuan Makes Sense Buffalo sauce is built on two things: vinegar-forward heat and richness from butter. What Sichuan cooking adds is not a replacement for either of those things. It is an amplification. Doubanjiang, the fermented chili bean paste that is the backbone of Sichuan cooking, brings […]
Recipe Video Mac and Cheese Is a Blank Canvas Mac and cheese is one of the greatest dishes in American cooking. A combination of pasta and cheese sauce is so simple and so satisfying that it works exactly as it is and also as a starting point for almost anything […]
Iโm Patrick Kong (AKA Patty.Plates) and I was born in Vancouver, Canada to Chinese immigrant parents. My father was a Guangzhou city boy, and my mom a village girl from Toisan. Both my parents have been cooking their entire lives - my dad even owned a small food court restaurant at one point (it was NOT goodโฆ sorry dad). My dad mainly saw food as a means of sustenance (both literally and economically) while my mom saw food as the glue that held our family together and connected us with the motherland.
