{"id":2,"date":"2011-06-19T18:44:46","date_gmt":"2011-06-19T10:44:46","guid":{"rendered":"http:\/\/burningkitchen.wordpress.com\/?page_id=2"},"modified":"2023-07-10T18:15:23","modified_gmt":"2023-07-10T10:15:23","slug":"about","status":"publish","type":"page","link":"https:\/\/theburningkitchen.com\/about\/","title":{"rendered":"About The Burning Kitchen"},"content":{"rendered":"

Welcome to The Burning Kitchen!<\/strong><\/h1>\n

Hi! We are Bee Leng & Melissa, the mother-daughter team behind the The Burning Kitchen. Thanks for stopping by!<\/p>\n

At The Burning Kitchen, our mission is simple. To make authentic Chinese recipes\u00a0easy and accessible<\/strong> to Chinese food lovers from all over the world, regardless of culture, ethnicity, generation or current culinary skill level. We see\u00a0food and cooking as a common language, which transcends all our\u00a0differences and brings people together.\u00a0And we believe that anyone can learn how to cook authentic Chinese food, with a bit of guidance on the side!<\/p>\n

That’s why we are strong advocates of\u00a0teaching not just\u00a0the ‘how’s but also the ‘why’s <\/strong>behind each recipe. What do we mean by that? We teach\u00a0you the\u00a0‘how’s through\u00a0our beginner-friendly, detailed, step-by-step instructions provided in all our\u00a0recipes. Then we explain the ‘why’s in the ‘Top Tips’ section that we provide at the end of each recipe, to explain why things are done a certain way.<\/p>\n

As you learn the ‘why’s behind the different Chinese recipes, you will begin to grasp the key principles<\/strong> of Chinese cooking, and\u00a0be able to apply these principles to other dishes\u00a0as well. We never hold back when it comes to sharing the key principles and best cooking tips we have for each recipe. Because nothing gives us greater satisfaction than to see you succeed<\/strong> in\u00a0your Chinese culinary journey.<\/p>\n

 <\/p>\n

\n

Meet Bee Leng a.k.a. The Burning Chef<\/strong><\/h1>\n

\"\"You could say that I was raised\u00a0in the kitchen, having been appointed\u00a0as my\u00a0family’s assistant cook by my Cantonese immigrant mother at the age of 7.<\/p>\n

It was in those early years of chopping chillis and washing endless dishes while watching my mother whip up Cantonese meals\u00a0daily to feed our family of ten that I learnt the basics of\u00a0Chinese cooking. On several occasions, we even got to prepare full 10-course meals for up to 30 guests during special events in our home.<\/p>\n

As a 2nd generation immigrant\u00a0born and raised in Singapore, a lot of the connection I feel with my Chinese roots comes from the\u00a0rich Chinese culinary heritage passed down to me through my mother. My early exposure\u00a0in kitchen\u00a0ignited a love for Chinese cooking, which has become a lifelong passion that continues to burn brightly. Through this blog, I hope to be able to share my passion for Chinese cooking with everyone\u00a0who love to eat Chinese food.<\/p>\n

 <\/p>\n

\n

Meet Melissa\u00a0a.k.a. The Undercover Chef<\/strong><\/h1>\n
\"\"

Photo credit: Confetti Peektures<\/a>\u00a0 Wedding\/Portrait Photography<\/em><\/p><\/div>\n

You could say I was literally raised on Chinese food. I grew up eating Mum’s\u00a0delicious\u00a0Chinese cooking\u00a0and never felt a real\u00a0need to learn how to cook Chinese food…. until I went abroad for my studies.<\/p>\n

As a poor Singaporean student living in the UK, eating out became\u00a0a luxury! Plus I was homesick and craving my favourite Chinese foods. I HAD\u00a0to learn how to cook, and I had to learn FAST! I remember countless phone calls home asking for recipes,\u00a0and several more troubleshooting sessions\u00a0when things\u00a0veered off course. That was my first foray into Chinese cooking!<\/p>\n

After I started my own family, that same pattern of calling home for Mum’s Chinese recipes and troubleshooting help re-emerged. I decided that this wouldn’t do. WHAT IF… I could build a central repository that could house the yummy authentic Chinese recipes, tacit knowledge and troubleshooting know-how in Mum’s head? An easy-to-use platform\u00a0that I could tap on ANYTIME ANYWHERE?<\/p>\n

That idea wouldn’t go away, and eventually it blossomed and give birth to The Burning Kitchen cooking blog! If you find yourself in a similar place as me, do join me on my Chinese cooking learning adventures as I photograph, film and upload the process of making delicious food, while secretly learning the tools of the trade here at The Burning Kitchen!<\/p>\n

 <\/p>\n

\n

As Seen On<\/h1>\n

\"\"\u00a0 \u00a0 \u00a0 \u00a0\"\"\u00a0 \u00a0 \u00a0\u00a0\"\"<\/p>\n

 <\/p>\n

    \n
  1. \n
      \n
    1. \n

      Ah Ma Can Cook <\u963f\u5b37\u6765\u505a\u996d> – EP7<\/a> (Mediacorp Channel 8, 25 Aug 2017)<\/h3>\n<\/li>\n
    2. \n

      Slather maltose over ribs for a sweet note and shiny glaze<\/a> (Straits Times,\u00a0\u00a01 Oct 2017)<\/h3>\n<\/li>\n
    3. \n

      Can you spot the \u2018fake\u2019 mushroom? A homecook\u2019s pro tips on shopping for Chinese New Year delicacies\u00a0<\/em><\/strong>(<\/em>Channel NewsAsia, 11 Feb 2018)<\/em><\/strong><\/h3>\n<\/li>\n
    4. \n

      Bee Leng’s 8-treasure celestial duck: A unique Chinese New Year recipe (<\/em>Channel NewsAsia, 11 Feb 2018)<\/em><\/strong><\/h3>\n<\/li>\n
    5. \n

      Two CNY dishes to impress your guests: Celestial duck and fried chicken skin pancake<\/h3>\n<\/li>\n
    6. \n

      5 things you didn’t know about timeless kitchen tools<\/a>\u00a0(Channel Newsasia, 14 April 2018)<\/em><\/h3>\n<\/li>\n
    7. \n

      \u6668\u5149\u7b2c\u4e00\u7ebf <\u4eca\u5929\u5403\u4ec0\u4e48><\/strong> (Morning Express, 26 Nov 2018)<\/h3>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
      \n

      WORKING WITH BRANDS\u00a0<\/strong><\/h1>\n

      We enjoy collaborating with brands that we love! We offer a wide variety of ways we can work together, include Recipe Info-torials, Recipe Video Info-torials, Recipe Development for Client Products, Giveaways & Contests, Banner Advertising, and more! If you are keen to work with us, please\u00a0email us at burningchef@theburningkitchen.com<\/strong> to request a copy of our media kit and a customised quotation.<\/p>\n

      Brands we have worked with include:<\/p>\n

      \"\"<\/p>\n

      \"\"<\/p>\n

      \"\"<\/p>\n

      \"\"<\/p>\n

      \"\"<\/p>\n

       <\/p>\n

      \n

      Are you ready to embark on a\u00a0Chinese culinary adventure with us? Start here!<\/h1>\n

      Why not get started with these popular authentic Chinese\u00a0recipes:<\/p>\n

        \n
      1. Yang Chow Fried Rice<\/a><\/strong><\/li>\n
      2. Sweet and Sour Crispy Pork Bites<\/a><\/strong><\/li>\n
      3. Braised Pork Belly<\/a><\/strong><\/li>\n
      4. Chinese Savoury Egg Custard<\/strong><\/li>\n
      5. Crispy Pork Belly<\/strong><\/a><\/li>\n
      6. Shrimp-paste Chicken<\/a><\/strong><\/li>\n
      7. Sticky Coffee Ribs<\/a><\/strong><\/li>\n
      8. Sticky\u00a0Honey\u00a0Oven-baked Ribs<\/a><\/strong><\/li>\n
      9. Stir-fried Shrimp in Dark Soy and Orange Zest Sauce<\/a><\/strong><\/li>\n
      10. Steamed Rice Sweet Cake<\/a><\/strong><\/li>\n<\/ol>\n

        Or you can check out our Recipe Index<\/a><\/strong> for more great Chinese recipes!<\/p>\n

         <\/p>\n

        \n

        JOIN OUR COMMUNITY OF 50K FANS\u00a0<\/strong><\/h1>\n

        We would love to connect with you on Facebook<\/a>, Pinterest<\/a>, Instagram<\/a>, Twitter<\/a> and YouTube<\/a>.<\/p>\n

        [simple-social-icons<\/b>]<\/p>\n

        Please feel free to tag us @theburningkitchen and use the hashtag #theburningkitchen with\u00a0photos of lovely dishes you have made using our recipes. And do remember to sign up for our FREE<\/strong> weekly e-newsletter<\/a> where you can receive our\u00a0latest recipes, and access our members exclusive FREEBIES<\/a>!<\/p>\n

         <\/p>\n

        \n

        COPYRIGHT<\/strong><\/h1>\n

        All the recipes, videos and accompanying literary expression including but not limited to descriptions, explanations, illustrations, tips, images, video clips on this website, or any part thereof (“Our Work”) are the proprietary property of The Burning Kitchen blog (www.theburningkitchen.com)<\/p>\n

        Please DO NOT\u00a0COPY AND PASTE<\/strong><\/span> our Work. Please do not use our Work\u00a0for any commercial purpose.<\/p>\n

        If you wish to reproduce, modify or adapt any part of any of our Work\u00a0for any publication, please get in touch with us at burningchef@theburningkitchen.com to seek permission. For more details on copyright issues, please read our Terms of Use<\/a> here.<\/p>\n","protected":false},"excerpt":{"rendered":"

        Welcome to The Burning Kitchen! Hi! We are Bee Leng & Melissa, the mother-daughter team behind the The Burning Kitchen. Thanks for stopping by! At The Burning Kitchen, our mission is simple. To make authentic Chinese recipes\u00a0easy and accessible to Chinese food lovers from all over the world, regardless of culture, ethnicity, generation or current…<\/p>\n

        Read More<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"yoast_head":"\nAbout The Burning Kitchen - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"At The Burning Kitchen, our mission is simple: to make authentic Chinese recipes easy and accessible to Chinese food lovers from all over the world, regardless\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/about\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"About The Burning Kitchen - 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