Recess Time 22

Edric began his culinary journey in university, with a dish involving canned asparagus, canned mushrooms, canned sardines and canned tomatoes poured into a pan, then served. Since then, he's gotten A LOT more creative, and often draws inspiration from his parents who used to own a chicken rice stall, his Foochow heritage and even his travels. Edric's creative approach to cooking also came out of necessity when he decided to be a freelance actor. With a limited budget, he had to make the most out of his ingredients to create the most delicious meal possible!

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