F/T job: A foodie who can always live without decent meals. P/T involvement: Socio-anthropological linguist & cultural commentator. House caretaker of a no-frills plush menagerie at the foothill of Sickla. A weird frequent flyer travelling often between Asia, Australia & Europe who didn't fancy "miles bonus" systems. Formosan gyozas, Korean Bi-bim-bab & BBQ Beef, Japanese & SE Asian curries, stir-frys, sushi, casseroles, Malaysian satays, bakes, grills, and pasta. Coffee & Tea brewing, Herb teas & Herbal drinks, Cocktails & Bartending. Ethnic Chinese-Eurasian heritage with a sprinkle of East-meets-West mystics with basic ingredients; fusion at times. -The household favourite SATAY FISH WITH RICE. And that's how we first figured out the *magic* of Malaysian curry powder. -My homemade peppered salmon puffs, gyozas & pan-fried dumplings, pasta in creamy chicken white sauce, and Salade Nicoise. -Korean kimchi! My skills & knowledge in Korean food owe much to my Korean flatmate back in Sydney, who's a real expert home cook. Not really 'tragedies', but kind of hilarious/embarrassing situ's: -Once I underestimated the power of the old but standard grill..and the kebabs were overdone and went burned. -I got a pack of inactive yeast from some well-reputed foodstore, and my bread dough was ruined. And again I went for the same brand from a supermarket chain, and it's the same problem again. Finally I gotta settle with some imported yeast from Holland & there came the solution.