About
About That Spicy Chick
Hi! I’m Lavina and welcome to That Spicy Chick!
A little well known secret about me is that I LOVE food. Another very well known fact about me is that I absolutely ADORE spicy food!
My goal is to to share delicious recipes from global cuisines, cooking tips, techniques, and my love for food and all things spicy with you! I want to inspire you to cook at home and show you that you can make things taste even more delicious in your own kitchen!
My cooking philosophy is fast, tasty, and fresh. With everyone leading busy lives, it’s important to know how to prepare delicious meals that are quick and easy so that you don’t need to turn to takeout and dining out several times a week. Several of the recipes on here are meal prep friendly and can be made ahead to enjoy during a busy week.
More recently, I’ve shifted my focus on high protein meals that are nutritious, satiating and flavor-packed! We don’t only just do boring chicken and rice here on That Spicy Chick, and we LOVE cake for breakfast – also known as protein baked oats!
After battling through some health issues that required several surgeries over three years, I discovered that eating high protein helped speed up recovery and surgery wound healing. Since having fully recovered and no longer dealing with those health issues, I’ve still maintained a diet high in protein. Alongside with training at the gym, it has helped me to rebuild the strength and muscle that I had lost during that difficult period in my life.
My cooking is vastly inspired by my travels, dining out, curiosity and creativity. Here you’ll find tried and tested recipes that are packed with flavor, mostly healthy and made mostly with fresh ingredients.
You’ll also find classics and authentic recipes that stay true to the cuisine they’re from.
Have a look around and maybe give one of my recipes a try! Word of caution though, do consider toning down the spice level because I am known to get very excited in that department! The recipes on here will always tell you exactly what spicy ingredient to use less of and have suggestions for how much is reasonable enough for most people.
How That Spicy Chick was Born
I spent the majority of my twenties as an events professional in Hong Kong. In 2017, I realized the career field wasn’t for me so I took a chance and left my event producer job. That same year, I created That Spicy Chick and transitioned into becoming a full time food blogger, recipe developer, food photographer and writer.
A Bit More About Me…
I am a bold, courageous and caring woman in my thirties and I have a SPICY personality!
I was born in Taipei, Taiwan and have lived in Hong Kong for most of the last two decades. I’ve also lived in Singapore, New York and London and have travelled all over Asia, America, Europe and some parts of the Middle East.
My favorite things to do are peruse through food blogs and digital food publications, write and create recipes, hit the gym, and above all cook and eat food!
My favorite cuisines include Chinese, Sichuan, Thai and Mexican (see a spicy trend there? 😉). Though I honestly will eat food from any cuisine. I love cooking chicken, shrimp, and pork in different styles, but you’ll occasionally find me making something with lamb.
My personal favorite types of meals are quick pasta dishes, easy fried rice dinners, and NOODLES!
Apart from food, I love enjoying icy cold beers with friends and watching movies in the cinema. I’ll have a soft spot for rom-coms but will sit through horror films with fingers stuffed in my ears. It’s always the sound effects that make you jump, not the actual scene 9 out of 10 times!
On any given weekday, if I’m not busy blogging, cooking, taking pictures of food, writing recipes in my trusty notebook, eating or at the gym, you’ll find me at the a supermarket, wet market, or in a tiny little shop somewhere discovering new ingredients to invent recipes for!
I like to cook Asian food a lot but I will occasionally find inspiration in a gem I’ve tried at some Middle Eastern or Western restaurant, or online from other bloggers or food magazines. I’ll then generate my own masterpiece (but I’ll always tell you the source if they were behind the firecrackers going off in my head).
Feel free to comment or contact me anytime and I promise to get back to you in the time it takes the capsaicin from a red chili seed to tingle your tongue. I mean I will try my best to be SPICY fast to reply. 😉
If you are a brand or business looking to collaborate with me on a specific project, check out my Work With Me page and get in touch!
Thank you for visiting!
