If you were to scroll through Yvonne Lim’s Instagram feed, you’d never have guessed that the actress could barely cook and bake when she first moved to Taipei after tying the knot five years ago. Constantly missing home and local food, she had no choice but to learn to whip them up herself whenever she was hit by cravings.

She sure has come a long way. Now, the “professional home cook” (that’s what she, ahem, calls herself) can conjure up just about anything simply by tasting it. She boasts a culinary repertoire that includes everything from hawker and zi char favourites like satay and black pepper crab (Taiwanese singer Jam Hsiao who’s tried her food claims it’s better than those in Singapore), to bakes like buns and kuehs. One of her latest baking conquests is ma lai gao, or Cantonese steamed sponge cake. Though it is ubiquitous with Cantonese dim sum, it is surprisingly hard to find in Taiwan as few restaurants in Taipei offer it, the 44-year-old tells 8days.sg.

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