Breakfast Talks – Eggs Florentine with Mandy

It’s high time to go back to my Breakfast Talks, especially that I met so many amazing people on my way and they actually cooked for me. I am always excited when people make food for me, it shows real love and I love to eat well.

I met Mandy in New York by a coincidence really and I liked her straight away. It took me quite a few months to come to Hong Kong to hang out with her a bit more. I took Mia with me so not that many drinks involved, but we had some adult fun while Mia was sleeping or destroying something. Mandy is honest, funny and she surprises on each corner. I’d like to pack her in my suitcase and take back home or at least to my trip to New Zealand. One is for sure – she will be missed.

You probably recognise her pictures and know her recipes and writing from Lady and pups blog. This lady has a great sense of humour, she knows what she thinks and is not afraid to say it out loud. How awesome is this! She also has some great ideas in a recipe development department. I asked her if we can do some magic in her kitchen together. In reality she did it all by herself, as I’ve been chasing Mia or feeding her with a banana. But I did taste it and I did like it a lot.

Mandy loves Jason and dogs, she can cook most dishes better than in Hong Kong restaurants, she has ideas and she takes advantage of them. Here’s a bit more about her:

Why are you so angry?

Angry is caring. Calmness is overrated. Calmness wants honey lemon tea but anger demands attention and change.

You’re based in Hong Kong right now, what is the most awesome thing about this city?

The most awesome thing about Hong Kong is that it’s not China, politically and culturally.  I know it’s a personal opinion that most Hong kongers who love hk will disagree with, but this is a city that I appreciate only through a certain perspective.

If you could eat wherever in the world or eat any dish you want where/what would it be?

That answer changes by the second.  But as of right now, Babi guling (Balinese roast pig) over rice in Bali.  

What is your favourite element of your personality, does it have an influence on your cooking/photography/writing?

I guess I strive to be honest, in life and in all of the above.  But how much does it come through is, I guess, left to the readers to decide.  

You’ve been living in many different parts of the world, but do you think that your roots have an impact on your photography style? Or it’s rather everything what happened after you left Taiwan?

I don’t think my photography is impacted majorly by where I live.  But the recipes certainly are, and the photography is just an expression of the recipes.

How would you describe your photography style and what do you admire in other people’s photography?

I’m gonna say my photography is minimalism with lots of insecurity.  I admire other photographs that speaks an effortless confidence.  

How do you prepare for shooting (for a blog)?

I usually set up my soft light box so the light comes from the side, mimicking a window so to speak, then that’s it.  I just start cooking and shooting. 

How do you choose recipes for your blog?

It’s really any random ideas that come to my mind at any given point.  I don’t have a rule on what types of dishes to make for the blog.  It’s a carnage of curiosity. 

What would you change about blogging?

Nothing. It’s a very democratic market, who gets noticed and who doesn’t. I believe in democracy.

What do you find most cool about blogging?

Making stranger friends.

The recipe is pretty awesome. It may look difficult but is not at all. You just need a big loaf of bread, like this one.

In Poland we serve trafitional soup in a loaf of bread, apparently in Taiwan there’s a similar dish. World is a small place after all 🙂

The recipe comes from Mandy’s blog, check it over here.