chaudmi

12/05/2026

Third time cooking here.
I usually come to help out a friend, but every time I’m back, it feels familiar small, warm, and full of good energy.

Thank you to everyone who came to eat.
Since New York, I haven’t really stopped cooking, but maybe that’s the life I’m chasing: cooking as work, as sharing, as happiness.

27/04/2026

Cooking in New York Chinatown was honestly a dream I never thought would happen.

Even just for one day, with all the nerves and stress, we made it.
So grateful for every kitchen, every chance, every person I met, and everyone who came to eat.

Life is chaotic, but cooking and sharing food still feels like the biggest blessing.thank you 📸 and boss .h.shi chef évent manger 💖🔆🗽🇺🇸🎍

12/03/2026

Monday’s Turkey × Taiwan twist dinner went really well.
It’s been a while since I did a testing menu, and doing it in a café wasn’t easy.

Thank you so much for the help, and thanks to everyone who came to support.
Hope you all enjoyed it.

Very happy to work close to home and with such lovely people.

Now… time to save money so I can visit Turkey one day. Spécial thank the 📸by

12/03/2026

03/03/2026

First time working with the Philippines 🇵🇭
I’ve never been to so many of these places before.

As an Asian cook , Asian food culture is wild deep, diverse, powerful.
And as a chef, there is still so much in this world to explore.

Breaking down flavors, understanding Asian food culture on a deeper level.
We’ve talked about this collaboration for so long, so happy we finally made it happen.

Everyone was so lovely. So grateful. 🤍

24/02/2026

Avant le Covid, j’ai passé plusieurs mois en Normandie et je suis venue souvent à La Pêche.

Cette fois, je suis vraiment reconnaissante d’avoir pu cuisiner dans l’un de mes restaurants préférés.
Un vrai honneur de prendre le relais pendant qu’ils sont en ville.

Merci pour votre confiance.
Et merci à tous ceux qui sont venus me soutenir ❤️

19/02/2026

Sixth time in Milan — three of them for work.
Grateful to every place that keeps inviting me back and taking such good care of me.
This time I got to share a bit of Taiwanese brunch with Milan, and I hope everyone enjoyed it.
I’ll keep working hard, using my small strength to make Taiwanese food and culture more visible ,Grazie Milano, vi voglio bene ❤️

12/02/2026

Second pop up 2026 while back to Paris ,first time worked in this neighborhood , been quite intenses these 4 days ,but a very good one , again thank you for everyone ans let the Taiwanese girl’s food been seen in Paris .

02/01/2026

I had already saved this newly opened bar in Paris before coming back to Taiwan, and I fell in love with it on my first visit. I usually don’t drink cocktails in Paris because they’re often too heavy for me,I mostly drink natural wine.

This time, without much planning, we ended up collaborating with and it was also my first time cooking in Taipei. Of course there were good and challenging moments. I tend to focus on what didn’t work and take the feedback seriously I’m still learning Taiwanese palates, and I know I sometimes season too boldly.

But overall, it ended beautifully. After a month, I understand Taiwanese tastes much better. I guess I’ve become half French I already miss natural wine and cheese.

I’m deeply grateful for everyone I met, the connections, the luck, and the generosity along the way.

19/12/2025

Before heading back to Taiwan for a month, this was my last pop-up of 2025 in Paris.
During my time in Taiwan, I hope to recharge and return with fresh ideas inspired by my Taiwanese heritage.
I truly love this beautiful place—thank you so much for inviting me to cook here.