About
Hello, I’m Kee, an illustrator and graphic designer from Hong Kong, now based in London. After years of city life, I felt my creativity waning and decided to ignite it by embarking on a 13-month journey across Europe. As a freelancer, my work was location-independent, which allowed me to live like a local in each city, mingling with new people, exploring hidden gems, and experimenting with local cuisine.
These immersive experiences transformed my perspective, stimulating my passions for travel, food, adventure, art, and music. After a year of nomadic life, I returned to London, invigorated with newfound insights and creative energy. I’m now embarking on a new project while maintaining my regular job, eager to see where this renewed drive will lead me.
Welcome to K33 Kitchen – I’m excited to meet you all!
K33 Kitchen:
While I’m not driven to master culinary arts or spend extensive time cooking for myself, I find joy in preparing meals for others and witnessing their delight. I see food as a medium of connection, emotion, and shared experiences, rather than just a sensory indulgence.
Although I’m not vegan, London’s diverse culinary scene has inspired me to create plant-based dishes that everyone can enjoy, regardless of dietary preferences. I value the balance between fast, simple, and appetizing food, with aesthetics being equally important due to my designer background.
Despite being a self-proclaimed lazy cook who often relies on ‘cheat’ ingredients and quick methods, I occasionally indulge in complex preparations when in the mood. Additionally, my affinity for traditionally ‘meaty’ dishes and special cravings linked to certain occasions led me to veganize old favorites, introducing unfamiliar ingredients like nutritional yeast, spirulina, tempeh, and more into my cooking.
This journey has turned my kitchen into a ‘science lab’, especially while experimenting with vegan substitutes. However, the satisfaction and joy I derive from successful creations, like my vegan crispy duck, outweigh the challenges.
I invite you to join me on this learning journey, sharing your suggestions, quicker methods, favorite recipes, or any improvements to mine. Let’s explore the world of cooking together. <3<3
My Recipes:
From an early age, my mother’s demanding job necessitated independence, particularly in the kitchen. I began cooking for my family at 12, and my work in various food establishments till university cultivated my interest and skills in food preparation.
With a repertoire largely consisting of Asian recipes, their origins are diverse – possibly inherited, learned from my restaurant jobs, inspired by travels, or self-concocted. I delight in recreating dishes from memory, a process that, despite its trials, often yields pleasantly surprising outcomes.
I also draw inspiration from YouTube, food blogs, and cookbooks. While fully original dishes are rare, I credit my sources when adapting their recipes and expect the same. Please link and reference my site if you recreate my dishes.
Please note that all photography, text, and content are owned by K33 Kitchen, and any commercial reuse (on websites, blogs, social media, or print) requires explicit permission.
Allergy and Diet:
Gluten-free:
Does not contain gluten.
Peanut-free:
Does not contain peanuts.
Tree-nut-free:
Does not contain any tree nuts such as almonds, hazelnuts, walnuts, cashews, pecans, brazils, pistachios, macadamia nuts or Queensland nuts.
Soy-free:
Does not contain soy such as tofu, miso, soy sauce, soy milk, soy nuts and edamame.
High-protein:
High protein diet – contains more than 20 grams of protein per main meal or 10 grams of protein per snack and side dish.
Low-carb:
Low carb diet – contains no more than 30 grams of carbohydrate per main meal or 15 grams of carbohydrate per snack or side dish.
No sugar:
No added refined sugar or artificial sweetener, and no processed ingredients containing refined sugar.
Raw:
Food has never been heated over 48˚C (118˚F)
I make every attempt to identify ingredients that may cause allergic reactions in those suffer food allergies/intolerances. However, the food allergy information on this website is only for general guidance as no ingredients have been tested by a certified doctor.
Ready-made product’s ingredients may vary depending on the brand/region and manufacturers may change ingredients or production practices from time to time. If you have any food allergies, please check the ingredients labels on individual packages carefully or contact your doctor for professional advice before consuming.
If you spot any misinformation throughout my recipes, please feel free to leave a comment or contact me, your help is always appreciated.
All recipes’ nutritional values are analysed by www.myfitnesspal.com.