Diana Loo

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I cook at least 3-4 times a week. Occasionally, I will treat myself to a fancy meal at a restaurant. If I like a dish, I will research on it and learn to re-create it at home! So, very often, my kitchen becomes my experimental playground.
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English, Chinese

I am an amateur cook in that I have no professional training. While I attend cooking classes, watch YouTube videos and read cookbooks, most of my experience is from pure exploration combined with an adventurous spirit in the kitchen.

My food philosophy is uncomplicated, drawing inspiration from diverse global food trends, culture and seasonal produce. My recipes are not exclusively tied to any particular food preference; rather, they are an exploration of all food and food ingredients that are vibrant and fresh. With the increase in awareness for nutritional value in whole foods, I also find myself increasingly drawn to using less of refined flours, less sugar overall and on a constant look out for healthier alternate baking substitutes.

The verdict? Sugar-free and healthier… but still deliciously drool-worthy!

I bake a lot these days as I find in baking a creative and rewarding space for individual interpretation, whether it be a rustic ‘come as you are’ approach or a fantastic work of art. I often challenge myself to try new and complex recipes just to get that culinary adrenalin in me pumping… come on, which baker can stay calm and await while the cake gets done?

Some of my recipes found on Droo! are gleaned from a variety of places – online and off, and through word of mouth, but they are posted only after I have tried and tested and in all likelihood, adapted… and put my stamp on it! Appropriate credits are given to the original source of inspiration.