Jon Kung is a self-taught cook in the third-culture Chinese style, which draws inspiration from the diversity available to the Chinese diaspora. He applies this style to regional Chinese cooking methods — fusion cuisine from the perspective of the person who’s lived the same life.
Master Stock - 1.9 oz glass jar
“Fragrant and sweet, modeled after five spice and master stock recipes, this blend can be used as a rub for neutral meats like pork or chicken, or as a surprising addition to baked sweets. Swirl a teaspoon into some simmering soy sauce along with some sugar to bring a nuanced richness.” -Jon
Ingredients: Smoked star anise, coriander, fennel, royal cinnamon, cloves, bay leaf, white pepper, ginger, black cardamom
Cooking: Simmer • Bake • Rub
Smoldering Embers - 2.1 oz glass jar
“An earthy and grounded blend well suited for seasoning all kinds of meats, including stronger-flavored meats such as lamb, beef, duck, squab and goat. This blend can also be used on mushrooms and tempeh, and it pairs amazingly well with tomatoes.” -Jon
Ingredients: Coriander, Urfa chili, cumin, smoked star anise, black cardamom, bay leaf, garlic
Cooking: Sauté • Fry • Grill
SOURCING
ABOUT JON KUNG
Jon Kung is a self-taught cook in the third-culture Chinese style, which draws inspiration from the diversity available to the Chinese diaspora. He applies this style to regional Chinese cooking methods — fusion cuisine from the perspective of the person who’s lived the same life.