Humble and made with love. This is Mummy’s Chap Choi made for Lunar New Year. Chinese cabbage, ‘soh hood’ (glass noodles made of mungbean), beancurd skin and black fungus stir-fried with ‘nam yue’, (Chinese red fermented beancurd, which to some people is nicknamed ‘tofu cheese’!). Tasting her cooking these days is becoming a rare treat and every bite is savoured. Mummy and I come a very long way together… She has become an incredible cheerleader in my advocacy work and is one of the most vegan-informed old timers I know! She gives ingredient instructions to restaurant staff like a pro. I do whatever I can to be present for her and enjoy our company, and I’m grateful that she embraces me for who I am, what I do, and the legacy I wish to leave behind.