Taya Kitchen

Every time I make spring rolls, I’m reminded of where my love of cooking first started — working at my family’s restaurant from about 10 years old.

I used to turn repetitive restaurant prep into a game, like challenging myself to roll 4 spring rolls in a minute 😭

So let me share some helpful tips for making the best spring rolls at home…

✨ Let the filling cool before rolling
Hot filling creates steam and can make the wrapper split. If possible, make the filling the day before and chill it fully in the fridge.

✨ Roll them tight
A firm roll helps them cook evenly and stay crispy.

✨ Seal the edges properly
A little flour-and-water paste works beautifully.

✨ Fry at the right temperature
If the oil is too cold, they turn greasy. Too hot, and they brown before the inside is ready. I like to fry them around 160–170°C.

Crispy outside, juicy inside — that’s the goal 👏

👌Save this for your next spring roll session.

Asian cooking does NOT mean buying 30 bottles of sauce 🤣

The sauce aisle can feel overwhelming, so here’s where I’d start: a few good pantry basics that actually help you build flavour.

Oyster sauce — rich, savoury, slightly sweet and full of umami. Great for stir-fries, noodles, vegetables, marinades and dumpling fillings.

Soy sauce — salty, savoury and adds depth. Regular soy sauce gives you that classic flavour, while light soy sauce is great when you want seasoning without making the dish too dark.

Fish sauce — salty, funky and powerful in the best way. It adds that “why does this taste so good?” flavour, especially in Thai and Vietnamese cooking.

Keep it simple, learn what each sauce does, and build your pantry slowly.

Asian cooking should feel fun — not like a grocery list from hell 🔥

After a full week of teaching and sharing my love for cooking, I always look forward to having a Saturday off outside the kitchen to recharge.

So here I am — enjoying matcha pancakes with strawberry bliss at home ❤️

I’ve been in hospitality for what feels like forever, and I’ve been teaching for over 10 years. One thing I’ve learned is this: to keep showing up with passion, you have to feed your own joy.

Whether it’s a sweet treat, the perfect cup of coffee, or riding my motorcycle — find your thing.

Then get back into the kitchen and keep doing what you love 💪✨

After a full week of teaching and sharing my love for cooking, I always look forward to having a Saturday off outside the kitchen to recharge.

I’ve been in hospitality for what feels like forever, and I’ve been teaching for over 10 years. One thing I’ve learned is this: to keep showing up with passion, you have to feed your own joy.

Whether it’s a sweet treat 🥐, the perfect cup of coffee ☕️, or riding my motorcycle 🏍 — find your thing.

Then get back into the kitchen and keep doing what you love 💪✨



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Why is your fried rice boring? 👀

Most of the time, it’s not the rice’s fault.

You may be adding too much rice, protein or vegetables without increasing the seasoning enough. These ingredients don’t just add volume — they also add moisture, which affects the finished dish.

When in doubt, taste and tweak before dishing up.

Fried rice should not be shy. 🔥

A good pot of curry starts with the right ingredients.

Whether it's Thai Red Duck Curry or Malaysian Beef Rendang, fresh herbs and good-quality coconut milk make a big difference—especially when you want that rich, fragrant, restaurant-style flavour at home.

Don’t cheap out on the coconut milk, babe...
Your curry knows. 👀🥥🌿

Thai milk tea… but make it dangerous 😭🔥

Creamy, sweet, icy and absolutely not here to support my life choices.

Would you try this? 👀