From viral videos to page turners: 8 food influencers whipping up bestselling cookbooks
Sarah Ahn didn't set out to write a cookbook. She just filmed what her mum (or umma in Korean) was cooking. What does her mum pack for her dad, an exterior painter who works up to 12 hours a day outdoors? Why is her umma's multigrain rice not just a more protein-packed alternative, but a testament to her family's resilience? And what homemade food does she pack for their dog when they go out of town?
The warmth and intimacy of their kitchen struck a chord with followers, and that connection turned into Umma , her New York Times bestselling cookbook. It's part story, part instruction manual, with banchan, kimchi and stews passed down over generations. Think Crying in H Mart , but blended with the everyday practicality of home cooking.
Read more: What makes Korean food a social media sensation 3. Zaynab Issa (@zaynab_issa): 'Third Culture Cooking: Classic Recipes for a New Generation'
Zaynab Issa's Third Culture Cooking is exactly what it sounds like: a recipe book shaped by the in-between. Raised with East African and South Asian roots in suburban America, Issa creates recipes that make space for all of it—tandoori tacos, samosas two ways and chocolate cake with chai buttercream.
She started with a college recipe zine, moved through food media brands BuzzFeed and Bon Appétit and built a following with TikTok recipes like her cheddar and white bean dip (55 million views on TikTok alone). Her cookbook reflects that journey: part nostalgia, part experimentation and entirely personal. Book sections include tips on cooking by mood, setting yourself up for success in the kitchen and entertaining without crashing out.
Read more: 5 tips from food influencers on how to film better Foodstagram reels 4. George Lee (@chez.jorge): 'A-Gong's Table: Vegan Recipes from a Taiwanese Home'
George Lee's cooking journey began not in culinary school, but in the quiet rituals of grief. When his grandfather (or a-gong in Taiwanese) passed away, Lee and his family followed Buddhist funeral customs and abstained from meat for 100 days. During that time, he received a masterclass in cooking from monastery nuns.
What started as a spiritual observance grew into a popular blog, a social media following and a cookbook. A-Gong's Table is filled with plant-based Taiwanese recipes that taste like home: sweet potato breakfast congee, meatless braised 'pork' rice and umami-rich sauces from scratch.
Photographed across Taiwan, the recipe book reads like a love letter to heritage and a more compassionate way to cook.
Read more: 5 vegan-friendly resorts in Southeast Asia that deliver on luxury 5. Tue Nguyen (@twaydabae): 'Di An: The Salty, Sour, Sweet and Spicy Flavors of Vietnamese Cooking'
From culinary school to mukbang videos to sold-out pop-ups, Tue Nguyen has had an unconventional rise—one that now includes her restaurant DiDi and a cookbook named one of the best of 2024 by The New York Times.
Nguyen first captured audiences with joyful, flavour-packed dishes like fish sauce eggs, seared scallops and weeknight pho that prove you don't need hours to cook with soul. That same energy animates her cookbook Di An, a celebration of her heritage at full volume, grounded in accessible techniques.
If you want a recipe book that balances tradition with practicality, this one earns its shelf space. Expect recipes like shaking beef, braised catfish and bo kho 'birria' tacos that feel both nostalgic and entirely new.
Read more: What is it about Vietnamese cuisine that drives the whole world crazy? 6. Carolina Gelen (@carolinagelen): 'Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes'
Carolina Gelen's cooking is as inventive as her thrift-store hauls during her early days online. Born in Transylvania and now based in the US, she rose to viral fame with cosy recipes like butter beans alla vodka and orange cardamom olive oil cake—dishes that feel special without requiring anything fancy. That approach powers Pass the Plate , her debut cookbook and a 2025 James Beard Award nominee.
What sets Gelen apart is her ability to make humble ingredients feel exciting. Think chicken schnitzel with caramelised lemon gremolata, upside-down pineapple coconut cake and pantry-friendly riffs on her Romanian and Hungarian culinary roots. For home cooks looking to maximise flavour and cook with joy, Pass the Plate will have you asking for seconds. 7. Nisha Vora (@rainbowplantlife): 'Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking'
A former lawyer turned food content creator, Nisha Vora is a go-to source for plant-based meals that don't feel like a sacrifice. Her detailed how-to videos and bold flavour profiles—rooted in her Indian heritage and global inspirations—bring vibrancy to vegan cooking.
A New York Times bestseller and James Beard Award nominee, her cookbook Big Vegan Flavor lives up to the name. It's a masterclass in seasoning and technique, featuring internationally inspired recipes, flavour bombs to make everyday meals pop and smart swaps that cater to your cravings and pantry.
Designed for both new and seasoned plant-based eaters, Vora's cookbook doesn't just replace meat with tofu—it reimagines vegan food as something deeply craveable.
Read more: 12 Instagram accounts to follow for the best vegan recipes 8. Owen Han (@owen.han): 'Stacked: The Art of the Perfect Sandwich'
Dubbed as TikTok's Sandwich King, Owen Han built his following one ASMR cooking video at a time. Drawing from childhood summers spent cooking with his Italian grandmother and Chinese father, Han brings a cross-cultural lens to handheld meals. His viral 2021 shrimp toast with gochujang mayo—a mashup of Cantonese and Korean flavours—cemented his reputation for bold, unexpected pairings.
His cookbook Stacked makes good on that reputation. It's not just about bread—anything you can hold in your hands can be a canvas for flavour. Think Peking duck wrap, hoisin pork burnt ends bao and butter chicken burrito. Easy to follow, full of flavour and anything but basic.
Read more: Beyond McDonald's McGriddle: 9 breakfast sandwiches in Hong Kong for which you don't have to queue up from 4am
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Tatler Asia
2 days ago
- Tatler Asia
'Mang Me Di Bo': The intersection of Vietnam and Korea in family love
Vietnamese-Korean intersection in an incomplete story about family In an era where Vietnamese cinema leans towards fast-paced narratives, clear tastes and easily shared elements, Mang Me Di Bo takes a different path: one of restraint, minimalism and trust in reality. This Vietnam-Korea collaboration goes beyond simply inviting foreign directors or international actors as a marketing tactic. Instead, the influence of director Mo Hong Jin and the Vietnamese team is evident in their shared aesthetic and rhythm from editing and sound design to lighting and acting style. Above From the most familiar everyday scenes on Saigon's bustling streets... Above From the most familiar everyday scenes on Saigon's bustling streets... Above ...to the dreamlike autumn landscapes of the Republic of Korea In Mang Me Di Bo , Tuan Tran portrays Hoan, a sidewalk barber living with his elderly mother, who has Alzheimer's, Le Thi Hanh, played by artist Hong Dao. Both are locked in an ongoing struggle: Hoan is a dutiful yet weary son, while his mother, teetering between love and control, slowly loses her memory but clings to old habits instinctively. Their journey to Korea to meet her half-brother, alongside moments when she drifts back to joyful times with her husband (played by Jung Il-woo), are distinct yet deeply interwoven within the film's narrative. Read more: What Korean dramas can teach us about modern fatherhood Supporting them is a close-knit group of friends including Tuan (Quoc Khanh), Anh Dung (Hai Trieu), Chau (Lam Vy Da) and Minh (Vinh Rau), characters who bring simple, everyday hues to the story, helping the film strike a balance between heaviness and lightness, tension and ease. Above The film's plot alternates between the present and the past, both untangling the knots for the audience and skillfully guiding their emotions Above The film's plot alternates between the present and the past, both untangling the knots for the audience and skillfully guiding their emotions Instead of following a linear script filled with dramatic twists, the film opts for a daily rhythm, portraying the repetitive, familiar actions of caring for a patient in a simple yet realistic way. The film's space is confined by a fixed camera angle, cold lighting and minimalist sound. Only the unconscious humming of the mother with Alzheimer's breaks the silence, creating a claustrophobic atmosphere as if the character herself is trapped. The audience is not led by music or explanatory dialogue. Instead, everything unfolds as a series of seemingly meaningless actions that reveal the characters' psychological states: frustration, exhaustion and a gradual loss of connection. Above The film opts for a daily rhythm, portraying the repetitive, familiar actions of caring for a patient in a simple yet realistic way The presence of Korean actor Jung Il Woo as Le Thi Hanh's late husband is not to create a 'saviour' effect or to balance the film's nationalities. His character brings moments of sweetness to viewers weighed down by frustration, guiding the audience through the seamless emotional journey the film offers. Above Mang Me Di Bo avoids familiar formulas such as emphasising sacrifice, tears or regret Although it explores family, a theme often considered 'easy to create sympathy' in Vietnamese cinema, Mang Me Di Bo avoids familiar formulas such as emphasising sacrifice, tears or regret. It does not tell a grand story but captures a state: people living side by side whose shared memories fade and whose connections become unclear. Within these dead ends, the noblest aspects of family love, friendship and even human compassion emerge, cherished amid the dust of harsh reality. 'Mang Me Di Bo': Vietnamese film and the journey beyond the comfort zone in family themes One of Mang Me Di Bo 's clearest choices is to avoid idealising family relationships, presenting them instead in the most thorny, realistic way. The emotions in the film are not fixed but ever-shifting, contradictory and sometimes vanishing. Hoan (Tuan Tran) is not portrayed as a 'good' or 'bad' son. He carries fatigue, helplessness and moments of wanting to leave the mother he once loved. The mother (played by Hong Đao) is not framed as a 'weak old woman in need of protection': she forgets, repeats and unconsciously exerts control like someone unable to let go of her old role and the torment of being a 'bad mother.' Above One of Mang Me Di Bo's clearest choices is to avoid idealising family relationships, presenting them instead in the most thorny, realistic way The supporting cast in Mang Me Di Bo serve not only as 'relievers' but also maintain the emotional rhythm of the story. Characters such as Hai Trieu, Lam Vy Da, Vinh Rau and Quoc Khanh are portrayed with distinct personalities and everyday dialogue, bringing gentle humour at the right moments, enough to ease tension without undermining the film's tone. Their humour does not come from forced jokes but from their clearly drawn characters: kind, sincere urban friends who may be clumsy but are always present in difficult times. They are not simply 'supporting characters to provide relief' but play an important role in developing the plot, reflecting the main character's social choices: when family ties grow weary, friends often offer the most comfortable and understanding support. Above Their humour does not come from forced jokes but from their clearly drawn characters When the story concludes without a neat ending but with echoes of unspoken answers, Mang Me Di Bo offers an invitation: look back on your family, through the fatigue, to understand that love, whether diminished or broken, remains profoundly precious if you are still together. The film will be shown at CJ CGV Vietnam cinemas from 1 August 2025. NOW READ Madame Tussauds unveils 13 wax statues of Taylor Swift: an attempt to return to the golden age? 6 most inspiring K-drama fathers 'Mang Me Di Bo': Vietnamese-Korean film explores family tension and the weight of care Credits Images: Fanpage 'Mang Me Di Bo'
Tatler Asia
31-07-2025
- Tatler Asia
Love Chinese food? Taste Paradise Dynasty's classic flavours in a brand new space
'There had been growing requests at our other branches asking, 'Why not open in the north?' So we finally did, and the reception has been remarkable.' - Jonathan Ko on why they brought Paradise Dynasty to the north - Tatler was offered servings of Paradise Dynasty's best and sought-after offerings. Among them was the Signature Dynasty xiao long bao, a selection of eight colourful flavours including original, Korean kimchi, foie gras, black truffle, cheese, crab roe, garlic and Szechuan. Ko explains that the restaurant places great importance on consistency, which is why the dish still carries the same familiar flavour Filipinos have loved since the first branch opened in Pasay in 2016. 'For our eight-flavour xiao long bao, we always use original ingredients. Even the colours are made entirely from scratch,' he stresses. 'Some people ask if we use food colouring. We don't. Everything is created in-house; we use special ingredients to extract the colours for each dumpling,' Ko adds, noting that there had previously been some doubts about the authenticity of their methods. 'People keep coming back to this dish because the flavour has stayed consistent. After nine years, it still tastes the same. We never cut corners, and that's exactly why our guests return.' Paradise Dynasty's standout offerings include the yam paste xiao long bao, a dumpling filled with smooth, earthy purée made from Taro. More from Tatler : Learn all about the iconic Chinese food favourite, East Ocean Palace Above The black fungus in peppercorn vinaigrette Above Paradise Dynasty's signature prawn and pork dumpling in hot chilli vinaigrette Another highlight was the prawn and pork dumpling in hot chilli vinaigrette with just the right kick of spice, leaving enough room for the sweetness of the seafood to come through. Then there's the black fungus in a peppercorn vinaigrette, made with wood ear mushrooms known for their pleasantly chewy texture. The sharp peppercorn dressing leaves a lingering finish that keeps you reaching for another bite. Another memorable bite was the poached pork in spicy garlic sauce: a bold, flavourful dish that enhances both the tender meat and the vegetables tucked within. For those looking for a subtle savoury taste, the stir-fried Australian lettuce will be a revelation. This simple yet satisfying dish might easily be overlooked, but with just the right touch of salt and crunch, it's the kind of bite you'd keep coming back for with a spoonful of piping hot rice to match or even just as enjoyable as a light snack. Not to be missed is the speciality fish in pickled vegetable broth, which Ko explains is simmered for two hours to allow the soup to draw out every layer of flavour. 'The soup is simmered for about two hours to develop its flavour and richness,' he says. Related : Paradise Dynasty opens a new location in the heart of Greenbelt 5 Above The specialty fish in pickled vegetable broth by Paradise Dynasty Above Stir-fried Australian lettuce by Paradise Dynasty For Paradise Dynasty, delivering quality Chinese cuisine using cooking methods that stay true to their origins is essential. Ultimately, it's the comfort of knowing what to expect and the consistent standards set since day one that keeps their loyal customers coming back. Ko asserts that this is what their patrons value and deserve: timeless classics with creative twists, one serving at a time. 'We started from just a few branches. Now, we're trying to expand it to all corners. We want to showcase that this is the Paradise Dynasty design. It reflects traditional Chinese elements, local influences and of course, the essence of Chinese cuisine.' Visit Paradise Dynasty's newest location at Robinsons Magnolia and follow their Instagram @paradisedynastyph. NOW READ What makes an authentic meal?: Chef Jereme Leung's limited-release 'The Emperor's Table' menu at China Blue Flavours of My Youth: JP Anglo of Sarsa Kitchen + Bar and Kooya Filipino Eatery The cultural wanderer's guide to Binondo, Manila
Tatler Asia
29-07-2025
- Tatler Asia
What is Arden Cho's favourite soda flavour—and how did they nail those slurping noises in KPop Demon Hunters?
What is one meal you could eat everyday? Literally anything with rice! What is your favourite soda flavour? I don't drink a lot of soda, but maybe Coca-Cola. What is your go-to meal on set? When I am in Korea, I love eating kimbap on set, which is my favorite snack. In America, on Partner Track, I was very lucky—they were very accommodating and we had a lot of rice. What is your favourite rice dish? I really like nasi goreng! Either that or something with spice—kimchi fried rice, galbi, mapo tofu, or sausages with eggs and rice. Most unusual ingredient you've tried? I generally like everything. Maybe the one thing I don't like as much is Korean intestines. One restaurant you would go back to again and again? Jaeyeondo Sogeumppang, known for their salt bread, in Seongsu-dong, Seoul. In LA, right now, Kkondae, which serves one of the best grilled pork. And I love fried chicken at BBQ Chicken and Kyo Chon! See also: 6 essential podcasts every foodie needs to listen to Credits
