Hi, I’m Abraham.
Most days, I’m thinking about what to put on the table—or what to play next.
I was born in Hong Kong and now call Vancouver home. I started cooking Cantonese food when I was nine, mostly because I was hungry and curious. I never really stopped.
The long story, very short
Bow to Plates is where I share the food I grew up with: small, hands-on classes, mooncake workshops and gatherings where everyone gets involved. There will probably be flour on the table. That’s part of the fun.
When I’m not in the kitchen, I’m usually with a violin. Food and music make sense to me for the same reason—both need timing, balance and people willing to pay attention to one another.
Make something together. Eat it while it’s warm. Stay for another story.
On any given day...
The dishes I know, the techniques I love and plenty of room to keep learning.
Relaxed workshops for curious cooks of different ages and experience levels.
Classical music is the other half of my life—and sometimes it finds its way to dinner.
And then there’s Nourvo
I also founded Nourvo, where I’m working on high-protein frozen Cantonese dim sum. Bow to Plates is where we cook together; Nourvo is what I’m building for the freezer.
See what I’m building at Nourvo →