In a social media world where creators use torpedo-like speed and trivial antics to catch as many views as possible, chefs Mei Lui and Kyong Han of Plano have a different approach: slower-paced cinematography and intentional content to educate home cooks.
A love story surrounded by food, Lui and Han met in culinary school and fell even more into friendship while training in Paris. When finishing culinary school, both chose to forge ahead in the restaurant and bakery industries and, as many food-minded people do these days, dabble in the food blogging world.
Lui grew up immersed in the restaurant world as her parents owned and operated Chinese restaurants in New York and Louisiana. For Han, choosing the food industry was a bit out of his comfort zone, but as Lui says: “You don’t get to choose the food life. The food life chooses you.” Han was destined to cook.
Both followed their hearts and graduated from Nicholls State University’s Chef John Folse Culinary Institute in December 2018. The creation of their blog and Instagram page, Two Plaid Aprons, in December 2019 would turn fortuitous as these two young chefs found the need to pivot and adapt to the job uncertainties that COVID-19 presented to them, and many other chefs, in 2020.
Having lost their full-time jobs during COVID, Lui and Han continued their culinary career through catering and cottage cooking while still maintaining their blog, social media channels, and newly established YouTube channel.
“We dabbled in selling baked goods while we were in culinary school, mostly macarons,” Lui says. “In November 2019, Baton Rouge started to hear about us, so I think that’s when we became an actual cottage bakery. Our catering and cottage bakery duo started in September 2020 when we were inspired to bring Korean flavor and food to Baton Rouge.”
Yet, by the end of 2021, the siren song of Dallas was too much to resist, and the Two Plaid Aprons decided a move would cement their decision to commit fully to their growing online presence. In December of 2021, Two Plaid Aprons landed in Plano and quickly felt at home.
“We decided to move to Dallas because we heard a lot of positive feedback about the food scenes here. This perfectly aligned with our goals because we wanted to be exposed to a diversity of food and culture without the whirlwind and fast pace of cities like New York,” Lui says. “We instantly fell in love with the community, culture diversity, and the food scene offered in Plano and Dallas! We’re able to enjoy so many amazing things and still be able to slow down and smell the roses. Life in Dallas is the perfect pace for us.”
This decision to move to North Texas and continue to educate home cooks via the internet has proven successful. Two Plaid Aprons is grabbing the attention of viewers online, particularly Instagram.
“If you consider the very first reels we shared, growth was quite slow. Then, when we started to grind and post more consistent reels [December 2021], our Instagram account started to gain more traction, faster. It wasn’t until February [of 2022] when we saw consistent growth on our IG account,” Lui says. “We went from about 3k to now, 134k, on Instagram. Traffic to our blog probably doubled.” As of July 17, they have 174k followers on Instagram.
A quick view at their Instagram will show you why they have received such quick growth; I was certainly hooked the moment I stumbled across their Tonkastsu (Japanese Pork Cutlets) reel. It quickly snowballed into a binge session. Biang Biang Noodles! Vegan Eggplant ‘Unagi’ Don! Mayak Eggs!
Their instruction isn’t a bombardment of splashy ingredients. The Two Plaid Apron Reels engage, instruct and entertain.
“In general, we would call our Reels ‘cooking/recipe Reels’. They are showcased in a more cinematic way, as in, we create our Reels with the intentions of keeping them therapeutic and entertaining while being educational, as a semi-guide to make certain recipes,” Lui says.
When viewing their instructional videos, I am drawn in to learn more. While I appreciate their slower paced segments of instruction, what strikes me most is their inclusion of kitchen sounds. From chopping to slurping, these videos engage the senses and stand out because of it. Their Reels are refreshingly slower, straightforward and creative; the perfect blend of instruction and escapism.
“We don’t want people to watch a 30- or 60-second video to learn how to cook a dish. It’s very unfair to the overall quality of the dish.” And while some viewers expect the entirety of the recipe to be found on the quick video and description, “it just doesn’t work for us,” Han says.
Lui and Han use social media as a platform to direct others to their blog and YouTube channel to learn the technique and skills on how to cook authentic Asian recipes. These mediums are where Lui and Han showcase their dedication to intentional instruction and the desire to teach others about the intricacies and vast expanses of Asian cuisine.
For many, diving into a new cuisine can seem intimidating, and Lui and Han understand this. They focus on experience, fundamental technique and reliable, tested recipes.
“Experiment and practice in the kitchen. As long as you enjoy the process you will end up enjoying the food you are making. Nothing is more important than if you are able to cook for yourself and family and friends,” Lui says.
Han agrees and adds that it’s important to “have fun and don’t overthink it. Enjoy the process and don’t get stressed out with it. You’re creating a dish out of raw ingredients and nourishing others. Know the importance of what you are doing.”
Two Plaid Aprons is a breath of fresh air. It’s easy to become an instant fan of what Lui and Han are doing — they are forging forward in their new city, pursing their culinary dreams, and winning over online viewers one reel at a time.
Find Two Plaid Aprons online at twoplaidaprons.com, instagram.com/two_plaid_aprons, and on YouTube.
