about me.

My relationship with food started long before I learned how to cook. Growing up, the kitchen was always the most used room in our home. I spent a lot of time watching my mom cook, and naturally, food became a big part of how our family spent time together. In 2020, with more time at home, I started taking cooking more seriously. I experimented with unfamiliar recipes, revisited Taiwanese dishes I grew up eating, and began exploring my own approach to healthy eating. What started as a way to pass the time gradually became a much bigger part of my everyday life.
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Born in Taiwan and raised in the Bay Area, with much of my life spent between California and the Pacific Northwest, my cooking draws from a mix of influences. I often revisit traditional Taiwanese dishes while incorporating spices, ingredients, and flavors from other Asian cuisines. At the same time, I've developed an approach to everyday cooking that emphasizes fresh, whole ingredients and balanced meals with plenty of protein, healthy fats, complex carbohydrates, and fiber.

Mostly Good Club is the result of years of experimenting, adjusting, and figuring out what works for me. It's a collection of recipes that reflect how I actually cook and eat, from vegetable-forward meals and familiar dishes with my own twist to the cookies and baked goods I make just as often.

The idea is simple: eating well doesn't have to mean eating perfectly.