Juliana Loh
Juliana Loh Kui-fung works in the hotel industry, originally comes from Singapore and arrived in Hong Kong just four months ago after a four-year stint in Beijing.
Loh is half Singaporean and half Javanese. Her interest in food was sparked from an early age in a traditional Peranakan home, as she helped her mother and grandmother gut fish, clean the meat and shop at the wet market.
Loh started writing about food five years ago, having gone through a 'miserable, angsty phase' that prompted her to start her blogging five years before that.
She cooks simple dishes at home and eats out frequently at restaurants ranging from food stalls to Michelin-star establishments. She often visits Macau.
Loh is a frequent traveller, and one of her favourite foods at present is a sausage from Chiang Mai in Thailand. The dish has many variations, but the core ingredients of the sai ua sausage that Loh loves are pork and rice. It is 'savory, sour and a little bit spicy from lime juice, fish sauce and chillies' and is 'served on a banana leaf so that you can eat it on the go'.
