Welcome to my site. Here you will find exciting mashups of my very own recipes for the everyday home cook. I draw influences from my days working as an Executive Chef at my own Chinese restaurant in Downtown San Francisco, as well as inspiration from various cuisines I experience from all my travels. 


Chef Kathy Fang
Brussel Sprouts Egg Tartine

Brussel Sprouts Egg Tartine

What makes this Tartine so delicious is the bread. The bread is from Tartine Bakery, which is one of the best bread in San Francisco. The crust is crisp but chewy, the center is moist with a slight chew but airy at the same time. It serves as a beautiful base for the sauteed brussel sprouts, zucchini and mushroom mixture I layered on top. This meal can be a delicious breakfast or a lighter lunch. Learn how to make this open faced sandwich so you can start adding this to your morning repertoire.


Brussel Sprouts Egg Tartine

Serves 1    Cooking Time: 10 Minutes


1/3 cup brussel sprouts

1/2 zucchini sliced

1/2 mushrooms

1 egg (sunnyside egg)

1 slice of tartine bread (porridge bread)


1 tsp pickled wasabi 

salt and pepper to season

2 teaspoon ponzu



1. Sautee your brussel sprouts in a non stick pan with a touch of evoo

2. Once your brussel sprouts start to soften, add zucchinis, and mushrooms

3. Season with salt, pepper and ponzu.

4. Plate your veggies onto a plate

5. Fry your egg (I like sunnyside eggs but you can do over easy)

6. Now plate your tartine. I like to toast my bread while I sautee the veggies so it's ready to go once my egg has finished cooking.

7. Simply layer the veggies on the bread, top it off with the egg and finally drizzle some pickled wasabi for a nice added kick

Beet Hummus Dip

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