Photo credit: J. Yeh

Photo credit: J. Ng

So who’s the ABC Chef?

Hi! I’m Megan. It’s nice to meet you. Thanks for stopping by my blog! As you can see, I’m always  cooking or eating…

I am an ABC (American Born Chinese) whose parents were born in Taiwan as overseas Chinese wai sheng ren (外省人). As an ABC who cooks daily for herself and her husband, I find myself in a food dilemma of sorts: we might have leftover lu rou fan, red curry, and lentil salad– all in the course of one dinner.

How did this blog come to be?

Some of my fondest memories from my childhood revolve around food and my mom and sister: counting the coins in the van and seeing if we had enough to buy ice cream at Thrifty (now Rite-Aid)…making no-bake cheesecake with my sister (we’ve come a long way), mixing up cookie dough in the serrated rim old plastic bowl with handheld beaters, getting boba and yan su ji after school, and the best birthday parties with amazing salad, homemade Mexican milk jello and DIY pizza.

I’ve always been a procrastinator; still am in many respects. When I was in elementary and middle school, my way of taking a break (a.k.a. procrastinating) was to meander to the kitchen (Hey, can you blame me? My room was right around the corner) and see what my mom was making for dinner.

Ring, ring! The person on the other line was asking to speak to “Peggy”. Hmm…there are meat and vegetables on the stove. Better stir it around for her so that it doesn’t burn!


Me: Mama, can I slice those carrots?

Mom: It’s really hard..they have to be really thin, otherwise they won’t taste good

Me: I can do it! Let me try.


Me: Mama, can I help? What can I do?

Mama: Here, you can pick the roots off the soybean sprouts. Let me show you. To be a great chef, you have to start with doing the small things right.

My mom is the food magician. During our YOYO (you’re on your own) dinners, I would always follow my mom around and watch her take a bunch of things from the fridge and pantry, then make something delicious. Seeing the longing look on my face, she would ask, do you want some of mine? I would nod emphatically, and she would lovingly share her portion or make more so there’d be enough for me.

My mom’s food is the best. So much that, in middle school, there was a period of time where I brought three lunches to school: one for me, one for Whitney, and one for Steph. These friends were previously envious of my delectable lunch time goodies, so we worked out a nice agreement: Mama’s lunch of the day, for some money.

My mom is my cooking hero. My adventurous spirit to try new foods was inspired by her foray into

Our family has had a progressive nutritional journey as well: Kraft singles and shelf-stable Parmesan were the only ‘cheeses’ we ate, and Country Crock margarine was a staple for ‘butter’ in the fridge. Sometime when I was in my upper single digits, my mom transitioned us from white rice to brown rice, and soon we had real Cheddar cheese! We now proudly only use butter in our baked goods, and make as much food from scratch as possible. Eliminating hydrogenated oils from our diet was a commitment we made long ago, that we stand by today.

My philosophy on eating is that God didn’t make bad stuff, but we can’t gorge ourselves. I want to eat food that is grown or raised, not made or synthesized in a factory or lab (sorry, chemistry..). I read labels on everything because I want to as much as possible, avoid stuff like polysorbate 60 (in cream) or TBHQ (in Reese’s cups).

I love seasonal produce, classic dishes done right, hazelnuts, macarons, dan dan mian, anything pork (can you tell from the recipe index? 🙂 ) anything spicy, and talking about food with fellow taste-minded friends.

My pet peeves in the culinary world include, but are not limited to:
– recipes claiming to be “Asian” just because they have sesame oil, Mandarin oranges, soy sauce, water chestnuts, or scallions.
– non-Authentic interpretations of (often ethnic) dishes that claim to be authentic
– shortening. use real butter. seriously.

TL;DR: I love food. I love eating it, cooking it, sharing it, thinking about it, and troubleshooting it. It’s impossible to talk about my food journey without including the huge role my family, especially my mom, played in the development of my relationship with food.

Please write me at theabcchef@gmail.com or leave a comment on the blog – I’d love to hear from you! Thanks for reading.


  1. Keep posting, Megan. You have a unique way of writing and it's very fun to read your posts.

  2. Love this blog! What a treasure. I've been trying to find Taiwanese recipes in English for the longest time. Thanks for posting regularly!

    • Hi Margaret! Thanks for writing to me; your comment is a big encouragement to me to keep posting regularly! Feel free to suggest any dishes that you'd like to see me tackle on the blog in the future 🙂

    • I agree! Your Taiwanese beef noodle soup recipe was pretty much the best one I’ve found on the internet. Thank you for posting and I will continue to read!

      • Aww! That is way toooo kind of you- there are zillions of recipes for beef noodle soup on the internet, so I am beyond flattered o.O
        Thanks for reading and for leaving a note!

        • Megan, can I ask you a question about purple taro? We\’ve been cooking but sometimes the strings are, like, a bit hard. Not smooth and seemlessly incorporated into the cooked down batch like it used to be in the summer. Often these are from taros that have mold and may not be the freshest. Lots of websites warn against undercooked taro and I\’m concerned that these \”hardish\” strings may be problematic. Do your batches ever have strings that are firm like this? Should I def avoid these batches? Thanks, Wendy

          • Hi Wendy! I haven’t encountered that for a long time, but it has also been a while since I have bought taro. I think the hard strings you are talking about are probably just the taro getting tough- maybe from being in the ground too long before harvesting. (Kind of how a loofah gets very stringy and tough if it is on the vine too long). I personally would only be concerned with the stringiness as far as the undesirable texture, but I would think it’s highly unlikely for it to be bad for you or that it would make you sick! Hope that helps.

  3. Love the domain name – making it official! Glad you’ve kept this up.

  4. Keep up with your posting. It is fun to read.

  5. Love the recipes! Currently a stay-at-home boyfriend and my girlfriend and I both miss the cooking our homes, so I’m going to be trying out some recipes as an extremely beginner’s chef. Is there any way to request recipes? There are a few that I remember from my childhood that I would love to reproduce and have your spin on it!

    • Megan

      August 18, 2015 at 3:31 pm

      Hi Chris! Thanks for your kind note. I hope the recipes here do justice to what you remember eating from your childhood. I’d be so happy and honored if you requested recipes! I’ll do my best to see if I can accommodate those requests (and within a reasonable time frame). You can leave a note on either of the recipe pages, leave a note here, or feel free to email me at wifsg.blog@gmail.com instead. (from the previous domain of my site- whyisfoodsogood; I should probably make a new email address, huh?)
      Please subscribe if you like, and please do try out some recipes!

  6. I really appreciate your blog, especially as a fellow ABC-by-way-of-Taiwan whose mother is known throughout the Taiwanese community for extremely mediocre Chinese cooking. (A long, long time ago, shortly after my parents were married, my father bought my mother a set of Fu Pei Mei cook books… as a hint. Un-Asian-ly enough, my mom is exceptionally good at make bagels, spaghetti Bolognese, or cream-puffs shaped like swans.) It\’s really great to have your recipes as a reference for when I\’m in the mood to eat something that reminds me Taiwan, or my childhood friend\’s mother\’s cooking 😛

  7. Hi Megan! Just wanted you to know how much I appreciate reading your blog. Even if you haven\’t had the time to post recently, your knowledge, wisdom, and humor have time-traveled to me across the years. I have learned so much from you, and I thank you. I would love to see some more recent posts and catch up on what you\’re doing now, but if you don\’t have the time I understand. I still have a lot of time-traveling to do here!

    • Hi Kathy, Thank you for stopping by, and thank you for writing to me! I am so glad that you have enjoyed reading and have learned from my ramblings! I always love reader feedback, so your comment brought a big smile to my face. I am expecting a baby next month :O) but will start brainstorming on what recipe I can share next. Enjoy!

  8. From one ABC to another: I got nostalgic reading about your childhood. I remember eating Kraft singles and when Thrifty ice cream cones were only 35 cents. You also reminded me about my frequent trips to get boba and yan su ji. I ate so much yan su ji as an adolescent that I\’ve had my fill until this day haha. My grandmother was an amazing cook (Northern style Chinese cuisine), however, my mom (also a wai sen ren) never learned a thing from her (being the baby of 5 children). Woe is me, however, since she was never able to cook yummy Chinese food for me growing up, I had to learn on my own. Thanks to some aunties and uncles who were nice enough to share their recipes with me before food blogs were readily available, I\’ve been able to enjoy some good Chinese food at home. Now I can add even more recipes under my belt with wonderful sites such as yours. Keep bloggin on!

    • Go ABC pride!! So happy to find someone who remembers Kraft singles and Thrifty as introductions to American food 🙂 Thanks for your kind words! It’s a lot easier for me to respond to readers rather than post recipes because of my 7 month old who keeps me busy, but I hope you enjoy the previously posted recipes! Thank you for stopping by.

  9. Wow! I LOVE ABC chef

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