Nicole Fung

One of the city’s favourite foodies, Nicole Fung from That Food Cray!!! invites us in for a summer sweet treat. Here we find out more about her food inspirations, interior style and what makes the perfect summer bake…

Can you tell us a bit about yourself?

My name is Nicole Fung and I'm the founder of That Food Cray !!! and Co-founder of Nouri Studios. That Food Cray !!! started out as a food blog where I documented my favorite places to eat and stay during my travels. It's now turned into a social media agency catered to the F&B community. I also recently launched Nouri Studios which is a creative agency focusing on brand strategy, content creation, and social media management.

What does a typical day look like for you?

Every day is pretty different, but I always start my day with coffee and plant care. While I make my coffee, I do a little lap around my apartment to check on all my plants. On days that I have photoshoots, I'll spend most of the day on set. About once every 2 weeks, I'll join a tasting.

How did your culinary journey begin?

I guess my culinary journey began as a child. Growing up in Canada, my parents had Chinese restaurants and I was always incentivised to help out at the restaurant. I started with basic kitchen prep such as cutting vegetables and making dumplings! I also grew up baking with my younger cousins. It was the only activity they would enjoy while I babysat them. When I moved to Hong Kong 10 years ago, I rediscovered my love for food. That's also when I started traveling more frequently and my connection with food grew even stronger.

“I find baking very therapeutic. I love testing out different recipes and experimenting with different ingredients.”

What do you enjoy most about cooking/baking at home?

I find baking very therapeutic. I love testing out different recipes and experimenting with different ingredients. It’s also super rewarding when it turns out exactly like how I imagined it. I also love sharing baked goods with my friends and family.

What do you find most inspiring about cooking/baking?

The most inspiring thing about cooking and baking is the stories behind each chef or restaurant owner. I love learning about people's culinary journeys and how food has literally changed their lives. I have friends who have had opportunities to travel to all kinds of places and meet like-minded people.

When it comes to food/cooking/baking, where do you source your inspiration?

I have a lot of cookbooks from trusted sources. My current favorites are “Dessert Person” by Claire Saffitz and the Tartine book by Elisabeth Prueitt and Chat Robertson. I also watch a lot of YouTube videos. Binging with Babish and Sohla El-Waylly’s videos are my go-tos.

How do you weave nature and flowers into your work?

I love using flowers and nature as props. Flowers are the most beautiful and natural prop you can use to elevate photos.

How do you create a warm and inviting space when entertaining?

Flowers and baked goods are usually my go-to centrepieces. I love the look and smell of fresh flowers.

What’s the secret to a great dinner party?

I’m a sucker for a great charcuterie board, a menu consisting of comfort food, plenty of baked goods, booze, and good music.

What are some of your favourite summer recipes?

There are so many fresh fruits in season in the summer. I usually like to make some sort of fruit or berry crumble served with ice cream or freshly whipped cream.

What does summer mean to you?

I usually go back to Canada in the summer. It's the time that I usually get to see my family and friends back home. We usually do backyard BBQs, go hiking in the mountains (I'm from Alberta!), or go on vacation.

How would you describe your interior style?

Modern, minimal with plenty of plants and flowers.

What is your most poignant flower memory?

My mom is obsessed with lavender. Her home always smells like lavender - she would buy them fresh, dried/potpourri, essential oils, or candles.

What do you love most about living in Hong Kong?

Food and how easy it is to travel!

For a taste of Nicole’s culinary journey follow her here