Mei Lui and Kyong Han take a slower-paced approach with their content which contrasts their peers’ use of speed and antics in the realm of social media according to a Dallas Morning News article from July 18. They say,
“In a social media world where creators use torpedo-like speed and trivial antics to catch as many views as possible, chefs Mei Lui and Kyong Han of Plano have a different approach: slower-paced cinematography and intentional content to educate home cooks.
Both followed their hearts and graduated from Nicholls State University’s Chef John Folse Culinary Institute in December 2018. The creation of their blog and Instagram page, Two Plaid Aprons, in December 2019 would turn fortuitous as these two young chefs found the need to pivot and adapt to the job uncertainties that COVID-19 presented to them, and many other chefs, in 2020.
Yet, by the end of 2021, the siren song of Dallas was too much to resist, and the Two Plaid Aprons decided a move would cement their decision to commit fully to their growing online presence. In December of 2021, Two Plaid Aprons landed in Plano and quickly felt at home.”
Their website is generous enough to share the ingredients, secrets, and cooking lessons of their different signature dishes which include,
- “Pork and Chive Dumplings
- Doenjang Jjigae
- Cantonese Chow Mein
- Sha Cha Beef Fried Rice
- Easy Kimchi Spam Fried Rice
- “Bún Thịt Nướng (Vietnamese Grilled Pork Vermicelli)
- Chinese Chicken and Broccoli
- Chicken Adobo
- Spicy Tuna Ogiri”