Grace Tan learnt to cook about 20 years ago when she came to Hong Kong from the Philippines.
This was also when she married and started cooking for her husband - a keen seafood fan, as is her father-in-law. Tan now works in the guest services department of a hotel but has dreamt of becoming a chef.
'It's just a dream,' she says, but she spends time at home practising her culinary creativity for an appreciative audience including two sons. The dishes are generally Chinese with just the occasional one from her home country.
The family sometimes goes out for dim sum, but most meals are taken at home.
Tan's creativity is also apparent in the greeting cards she designs. While she creates some for colleagues, mostly she designs cards for charities, either directly donating them or selling them and donating the proceeds.
The dish that Tan photographed and sent is a stir-fry of squid and prawns, made for her husband and sons. She fried the seafood with garlic, and when it was just about done, she added some XO sauce. She finished the dish with spring onions.