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Shirley Huey on Muck Rack

Shirley Huey

Verified
San Francisco
As seen in: Berkeleyside, EatingWell, StarChefs, The Oaklandside
Likes to laugh/loves to eat and write. Chinese Am/SF-born&raised. She/her. Views own. VONA/KSW/Rooted&Written. Co-editor, Lunchbox Moments.
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Articles

Buddha's Delight Is a Must-Have Veggie Stir-Fry for Chinese New Year

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By Shirley Huey Verified
| EatingWell Verified
Photo: Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco Nutrition Profile: No Added Sugar Mediterranean Diet Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Heart-Healthy High-Protein Egg-Free Jump to Nutrition Facts As a child, I looked forward to Chinese New Year, also known as Lunar New Year, with glee, anticipating fun and deliciousness.
Open in Who Shared View Duplicates (5) Issue with article?

The Next Generation of Hawker

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By Shirley Huey Verified
| StarChefs Verified
Chef Emily Lim of Dabao Singapore seeks to evolve tradition by highlighting Singapore’s street food culture. At Dabao Singapore, Chef Emily Lim is bringing the bold street food flavors of her hometown to San Francisco with the mission of keeping hawker culture alive. From an early age, Emily Lim developed a fascination with hawker food and culture.
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Where to find locally-made umeboshi in Berkeley and Oakland

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By Shirley Huey Verified
| The Oaklandside Verified
The taste: Salty, like plunging your tongue into the ocean. Then mouth-puckeringly sour. The tart and savory flavors lead to a fleeting aftertaste of fruit, just a hint of sweetness, a plummy perfume on the tongue. This is the experience of eating umeboshi, the salt-pickled Japanese ume fruit. Commonly referred to as a plum, ume comes from the Prunus mume tree, which is actually in the apricot family.
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