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I grew up in Taiwan and moved to the States when I was 14. Food has always been my source of connection to home, family, and making new friends. During my senior year in college, I found myself procrastinating on writing my thesis by cooking for friends. That is when I decided to pursue a career in food and learn as much as I can. I became a butchery apprentice at Savenor’s Market (Julia Child’s butcher), worked with immigrant food entrepreneurs to grow their businesses, and managed restaurants.
Kaohsiung, Taiwan is my hometown – It’s a harbor city full of seafood and all the commerce surrounding it. I grew up visiting seafood markets with family and enjoying freshly cooked seafood right in the neighboring food stalls where I could hear the hustle and bustle of the market, smell the salt water, and taste incredible dishes made by food stall chefs using ingredients we bought just moments ago. I’ve always said seafood flows in my veins and it’s no accident that I chose to come to Boston for school and am now proudly part of the Wulf’s team.
I enjoy spending time with my partner, our two dogs, and family and friends. We love to travel and find new places to eat and explore. Recently, I’m learning how to tailor my own clothes and do more wood turning if time permits. There’s always so much to learn but so little time!
I grew up fighting over fish cheeks with my cousins at every family gathering. Cod cheeks are perfectly sized tender morsels that are great for an appetizer or as a main dish — can’t get enough of them.
I love black sea bass because they are super versatile. Their meat stands up to any cooking method and can take on flavors easily. My favorite methods are pan-searing or steaming them with ginger, garlic, lime juice, and a little bit of fish sauce for a Southeast Asian flair.
Fish collars are sustainable and super delicious. I like to salt and pepper the collar and put it in a aluminum foil "boat" under the boiler. The result is a nice and crispy collar with flavorful rendered fat to put on top of fresh fluffed sushi rice. Drizzle a little bit of light soy sauce on top and it's the perfect meal — nothing else is needed.