I’m a personal chef who curates thoughtful culinary experiences through my popup dinners, private home dinners, and cooking classes. Rather than working full-time at a restaurant, being a personal chef gives me the freedom to constantly experiment and fine-tune my cooking to perfect a plethora of international dishes in my vast menu repertoire.

My goals are to connect with people through my food, inspire others through my cooking philosophy (premium local ingredients, innovation, healthier adaptations, and sustainable practices), and to bridge the gap of understanding between cultures.

I have been known to push boundaries of cooking through my repeatedly sold out, multi-sensory, gourmet popup dinners and interactive cooking classes. I look forward to taking you and your guests on personalized journey of a culinary experience that tantalizes your taste buds, captivates all your senses, and creates lasting memories.

For me, cooking is...

cooking a thoughtful meal is a celebration of life and love. Eating and cooking well is about opening yourself up to diversity in culture & the world

I learned to cook at...

since I was a kid by my family. I’m also an avid traveller with a keen palate and I was trained by Michelin star restaurants in NY, Bangkok & Shanghai

A cooking secret...

I’m a global chef with a menu of 200+ international dishes that I have served many times successfully, using LOCAL ingredients and GLOBAL influences.

My menus

Ultimate global vegetarian & vegan menu

STARTER

Choose 2 dishes

Vegetable croquette: deep fried mashed potato / stuffed with mushroom / truffle Gruyère / avocado soubise / tuile

Vegan soft spring or summer rolls: beetroot or turmeric rice paper / fried tofu / seasonal vegs & Asian herbs & vermicelli / peanut plum aigre-doux / rosé balsamic gel / green sriracha / tuile / microgreen

Vegan roasted cherry tomatoes on vine: vegan cheese / honey / nuts / balsamic reduction / hot pepper paste / pita bread

Vegan bruschetta: tomato crostini / artisan bread / fresh basil / balsamic / vegan cheese

Baked & tomato tart: balsamic & honey onion slice / cherry tomato / whipped chèvre / flaky crust / candied nuts / fresh herb

Baked tart duo: Pommes Anna tart (minimum party of 6): rosemary & olive oil / balsamic & honey onion tart: whipped chèvre / flaky crust / candied nuts / fresh herbs

Mac & cheese au gratin: truffle Gruyère / Parmigiano Reggiano breadcrumbs

Empanada (fried or baked) (minimum party of 6): stuffed with mushroom & onion / chimichuri

One complimentary amuse bouche

FIRST COURSE

Choose 1 dish

Cabbage steak: brined in dashi / seared in miso butter (or miso olive oil) / Ikura / furikake / tahini & honey dressing / herb bread crumbs

Ensalada verde: seasonal greens / cucumber / tomato / red onion / pomegranate / onion ring / champagne vinaigrette (vegan without onion ring)

Vietnamese ‘gỏi’ salad: boiled shrimp / medley of julienne cabbage, cucumber, Thai basil, mint, radish / carrots / sea grapes / fried shallot / red onion / roasted peanuts / green grapes / crispy taro shoestrings / ponzu nước chấm

Vegan naked cherry tomato & fruits salad: skinless, met-in-your-mouth refreshing cherry tomatoes / seasonal Asian fruits / kalamansi dressing from smoked mushroom garum by 3-Michelin restaurant

Vegan shaved asparagus & pear salad: with candied walnuts / white balsamic fruit dressing / pear tuile

Ceasar salad: Parmigiano Reggiano / parmesan crisp / sourdough crouton

MAIN COURSE

Choose 1 dish

Vegan Mushroom ‘cloud’ bao (minimum party of 6): cultivated mushrooms / steamed fluffy housemade bao / scallion / au poivre / edible gold leaf / microgreen / pickled daikon

Flat bread: shaved shiitake mushroom / shaved potato / pesto / roasted garlic / goat cheese (or vegan cheese for vegan) / microgreens

Grilled vegan mushroom steak: portobello / au poivre with smoked mushroom garum from 3-Michelin Noma Project / pomme Ana

Three peppers Cacio e pepe: fusilli bucati / creamy white wine sauce with pink peppercorn, ground Tellicherry & white pepper / Pecorino Romano

Vegan Gau choi gao vegan pan-fried dumpling: Clear dumpling stuffed with shiitake / water chestnut / seasonal vegs / lace tuile / Zhong sauce / vegan XO from 3-Michelin Noma Project

Handcrafted vegan dumpling: steamed or pan-fried / spinach wrapper / mushrooms / seasonal vegs / bean thread noodle / black vinegar caviar / taro chips / Zhong sauce / vegan XO from 3-Michelin Noma Project

DESSERT

Choose 1 dish

Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile

Vegan creme brûlée: ripe avocado half / torched vegan vanilla patissière / tuile

Abacaxi (Brazilian grilled pineapple): caramelized cinnamon butter glaze / chocolate sauce / macerated berries / sea salt

Douhoa tofu panna cotta: with ginger syrup / tapioca pearl

Rosette cookie: vegan vanilla, chocolate or matcha patissière / exotic fruit / gold flecks

Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts

Ultimate Mediterranean with global influence Menu

STARTER

Choose 2 dishes

One complimentary surprise amuse bouche

Roasted cherry tomatoes on vine: goat cheese / honey / nuts / gold balsamic gel / yuzu hot sauce / pita

Vegan hummus with romanesco & petit green veggies: herb roasted romanesco / petit carrot / petit green bean / petit radish / spinach & lemon hummus / sumac / paprika / pita

Grilled eggplant: sumac / walnut / pomegranate / crunchy umami chili flakes / parsley / tahini yogurt sauce

Gourmet charcuterie board (choose a few combo or all of these, or add any missing items): Spinach & lemon hummus w/ pita / labneh / tzatziki / cucumber / fruits / cracker / honey / marcona nuts / pickled veg

Goat cheese & honey phyllo triangles: baked goat cheese phyllo / hot honey / pistachio

One complimentary amuse bouche

FIRST COURSE

Choose 2 dishes

Stuffed Belgian endive: goat or blue cheese / nuts / mint / honey / green apple / rose balsamic gel / rice crispy crumbs / micro

Burrata caprese: tomato / basil / pesto / crostini

Naked cherry tomato & fruits salad: skinless, met-in-your-mouth refreshing cherry tomatoes / Asian fruits / kalamansi dressing with smoked mushroom garum by 3-Michelin restaurant

Tabouli salad: cilantro / tomato / onion / cucumber / couscous / herbs / lime juice / quinoa puff

Cabbage steak: brined in dashi / seared in miso butter (or miso olive oil) / Ikura / furikake / tahini & honey dressing / herb bread crumbs

MAIN COURSE

Choose 1 dish

Persian roasted lamb chop: spice rub lamb chop / zhug sauce / couscous

Middle eastern meatballs: harissa yogurt sauce / served with paratha, pita or couscous

Middle eastern lamb shank (minimum party of 6): saffron basmati rice cooked in lamb juice / pine nuts / gremolatta / caramelized roasted heirloom carrots

Truffle spatchcock chicken or Cornish hen: herbs / mash purée in black or white truffle sauce / heirloom tomato

Baked salmon: oven baked salmon / weaved heirloom carrots ribbon / ikura / meunière

DESSERT

Choose 1 dish

Burgundy poached pear: warm wine sauce / candied nut crumbles / sea salt / tuile

Vegan creme brûlée: ripe avocado half / torched vegan vanilla patissière / tuile

Abacaxi (Brazilian grilled pineapple): caramelized cinnamon butter glaze / chocolate sauce / macerated berries / sea salt

Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts

Ultimate Italian with global influence menu

STARTER

Choose 2 dishes

Prosciutto croquette: Parmigiano-Reggiano / potato & prosciutto / peas potato purée / tuile

Bruschetta: tomato crostini / artisan bread / burrata / fresh basil / balsamic glaze / with or without mozzarella

One complimentary surprise amuse bouche

Charcuterie board (choose a few combo or all of these, or add any missing items): Italian hard & soft cheese, nuts, crostini or crackers, fruits, prosciutto, salami, cornichon and jam

FIRST COURSE

Choose 1 dish

Warm baby spinach salad: roasted red onion / Italian dressing / goat cheese / shaved Parmigiano / pane carasau

Shaved asparagus & pear salad (V): with candied walnuts / white balsamic fruit dressing / pear tuile

Ceasar salad: without or without anchovy / Parmigiano Reggiano / parmesan crisp / sourdough crouton

Ribbon salad: shaved various seasonal vegs (radish, celery, beet, cucumber) microgreens / champagne balsamic dressing / rosé balsamic gel / pecorino / pane carasau

MAIN COURSE

Choose 1 dish

Braised short ribs: creamy polenta / au jus / cherry tomatoes confit / fried shoestring shallot

Radiatori al ragù di bisonte: radiatori pasta with slow cooked bison / tomatoes / onion confit / portobello / Parmigiano-Reggiano / shaved Tête de Moine

Surf & surf: jumbo lump crab cake / seared jumbo bay scallop / saffron rémoulade / courgette strips / polenta

Linguini in wine saffron clam lemon juice: light cream sauce / roasted cherry tomatoes / garlic sautéed in brown butter / crispy sage / microgreen

Lobster malfadine: lobster chunks / ribbon pasta / creamy lobster garlic velouté / seaweed caviar

Parpadelle al Ragu: parpadelle with slow braised lamb / Pecorino Romano / shaved Tête de Moine

DESSERT

Choose 1 dish

Dutch baby pancake: macerated banana flambé (or macerated berries) / powder sugar / vanilla bean ice cream / captain crunch crumbles

Profiterole: stuffed with coffee or vanilla patissière / drizzled with chocolate crèmeux

Flourless chocolate tart: moist sinful chocolate cake on cookie butter & pecan crumbs / creme diplomat / macerated berries / tuile - [ ] Warm cruller with vanilla bean ice cream / spiced apple syrup / captain crunch crumbs / nuts

Creme brûlée (minimum party of 6): black or red currant / berries / table-side torch

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Chef Lan's reviews

4.94

•

4 services

Chef Mimi you have no idea how much you blessed me! My party could not have been what it was - WAY OVER THE TOP - if you had not been involved. And the food, the attention to detail, your spirit of excellence...it was amazing, exciting, made me feel so special, and my guests feel the same way! This was a milestone birthday celebration for me and you really made it a spectacular event. Thank you for everything.

Chef Mimi Lan was absolutely amazing! It was very apparent that she put her heart and soul in every dish she prepared. We learned the story behind each course and were amazed at her creative ingenuity. I did not realized that one could be so creative with cabbage. The taste of every dish far exceeded our expectation. The presentation was outstanding. The cleanup was also great. We will definitely experience again with Take a Chef and Chef Mimi.