About
Egg Wan’s Food Odyssey is a website written by myself, Liv, a Taiwanese chef living in Edinburgh, Scotland. Throughout my life I’ve been surrounded by great food. My grandparents, who originated from China, were amazing cooks but having been born and raised in Taiwan I’ve been able to eat not just great Chinese food but also great Taiwanese and Japanese cuisines.
Just after I turned 20, following High School, I went to cooking college in Southern Taiwan and studied a diploma in Western Culinary. I now live in Edinburgh working in one of the most famous restaurants in this beautiful city.
I started this website at the beginning of 2010 with the purpose of showing people real Chinese and Taiwanese recipes. There are many celebrity chefs on TV who claim to cook authentic Chinese food but from many of them, their recipes are quite different to what we eat in China and Taiwan. Another purpose is to demonstrate that you can buy the vast majority of ingredients from your local supermarket or Chinese supermarket.
Throughout this site you will find a range of Taiwanese and Chinese recipes but from the beginning of 2011 I will be adding more Western recipes that I have learnt through my cooking career.
THE RECIPES:
The recipes throughout this website are recipes that I have learnt from my grandparents, through my working experiences but also through research and experimentation. Everything on this website has been cooked by myself and sampled by both my husband and I. Some recipes contain nuts so be careful to read through the recipes (I don’t want you to have an allergic reaction from my recipes). Another thing which I hope you enjoy about the recipes on this website are the stories behind them. With Chinese and to a large extent Taiwanese cooking, many recipes have an origin and story behind them.
PHOTOGRAPHY:
All of the photography on this website has been taken by either myself or my husband. I’m definitely an amateur photographer but my husband is a professional photographer (his website can be found here: http://www.chrisradleyphotography.com). For final photos everything has been shot with a Canon 1-series camera with minimal post processing but I capture many of the preparation photos with my Canon G11. For final photos we try to shoot everything with natural light bounced back in but sometimes use some fill flash.
COPYRIGHT NOTICE:
Everything on this website, including recipes, photos and content are under the copyright of Tsung-Yun Wan and Chris Radley of Chris Radley Photography. Content can be used but only with prior consent from myself. If you have any questions please use the contact form.
OTHER PAGES:
You can find more content from myself through the following sources: Facebook, Twitter, Foodbuzz, Foodgawker, Tastespotting and Tasty Kitchen
CREDIT:
None of this blog would have been possible without the help of my lovely husband.
