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I'm Jacob Ung — writing about what's worth going out of your way for, and how it got that way.

Home Cooking

Sep 28, 2026

3 min read

Oh Ah Chian: Hokkien Oyster Omelette

Home Cooking

Sep 26, 2026

4 min read

Hong Bah: Braised Pork Belly with Eggs

Gatherings

The Chinese Restaurant Awards, Vancouver: A View from Behind the Scenes

Sep 23, 2026

8 min read

The Chinese Restaurant Awards, Vancouver: A View from Behind the Scenes

Heritage

Pua Tiong Chiu: Rolling Dice for the Moon

Sep 21, 2026

17 min read

Pua Tiong Chiu: Rolling Dice for the Moon

Gatherings

Divers’ Catch, Steveston: Dinner in the Cannery

Sep 19, 2026

12 min read

Divers’ Catch, Steveston: Dinner in the Cannery

Dining & Drinking

Maido and Astrid y Gastón, Lima: Ten Hours, Fifty-Two Courses

Sep 15, 2026

21 min read

Maido and Astrid y Gastón, Lima: Ten Hours, Fifty-Two Courses

Travel

Banff: The Fiftieth Honeymoon, Give or Take

Sep 13, 2026

12 min read

Banff: The Fiftieth Honeymoon, Give or Take

Dining & Drinking

The Banff Springs, Banff: Three Dinners Without Leaving the Building

Sep 12, 2026

10 min read

The Banff Springs, Banff: Three Dinners Without Leaving the Building

Dining & Drinking

The Rundle Bar, Banff: Tea at Half Past Eleven

Sep 12, 2026

7 min read

The Rundle Bar, Banff: Tea at Half Past Eleven

Dining & Drinking

Francine's, Calgary: The Seats Worth Asking For

Sep 9, 2026

10 min read

Francine's, Calgary: The Seats Worth Asking For

Featured Articles

Longer reads worth the time.

Origin & Reflection · Jan 5

Why I'm Writing Again

Sliced char siu over rice with two fried eggs, their yolks still soft, and a bed of gai lan alongside

Food & Drink · May 4

The World on a Plate: A Diner's Guide to China's Regional Cuisines and Its Global Diaspora

Fried lumpia on a white plate beside a small bowl of sweet chili dipping sauce

Food & Drink · Jun 8

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Featured Articles

Why I'm Writing Again

The World on a Plate: A Diner's Guide to China's Regional Cuisines and Its Global Diaspora

A Time Capsule in a Wok: How Chinese Food Took Root — and Stayed Put — in the Philippines