Hi all, I don’t think I have formally made an introduction. I’m Evelyn, a Singapore-born chef and certified nutritionist who came into cooking after a personal health journey—making it my third career. I spent 14 years exploring kitchens across Thailand, China, and beyond, worked as a sous chef at a Michelin-starred restaurant, and built a social enterprise in Thailand feeding slum communities since COVID. Now based in LA, I bring a fresh, modern take to Asian cuisine as a private chef, curating meal preps, events, and food content—while also cooking Mediterranean, French, Middle Eastern, and Mexican dishes for my clients. For me, food goes beyond the plate—it's about the memories, bonds, and impact it creates in people's lives. I share my work and knowledge on Instagram @evehappivore and on YT . I joined farcaster last year and am excited to built a community here. Thank you @ted for suggesting to formerly introduce myself.
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I grew up on chicken rice. This is the upgraded version that doesn’t make you sluggish after. If you want the full story, subscribe on Substack. Visual walkthrough available on YouTube. https://open.substack.com/pub/happivore/p/singapore-ish-roasted-chicken-rice?r=43ijes&utm_medium=ios
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Daily bread not for me obviously
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