One of Yumi's friends went away with a group of friends for the weekend and what transpired in the kitchen and food planning has been cause for a pause for thought (and significant irritation).

What happens in your group of friends?

Any thoughts or feedback always welcome at [email protected]

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Yumi and Jen are EXHAUSTED. Yumi is recording in her pyjamas (but only if you can see from the waist down), and decides to go rogue on today's episode.

Inspired by Tik Tok and Instagram account I Am Unique Daily, and wondering out loud whether Resting Bitch Face is a superpower or just ...unfortunate?

For events where you can see Jen live in person, go here.

To listen to Yumi when she's on Double J playing her fave tunes and being generally unhinged, listen via the ABC Listen app.

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Fresh off their success at the Sydney Writers Festival, Yumi and Jen get the lols remembering the utter nonsense that was My Day on a Plate. There's a similar column which Jen recommends called The Grub Street Diet, and Yumi likes a hilarious podcast that debunks bad diet advice.

If you want to see Jen live and doing what she does best? She'll be at VIVID SYDNEY in a couple of week.

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Yumi Stynes and Jennifer Wong make each other laugh and Yumi recounts a story of going grocery shopping with Jen and being feeling like she was with a mega-celebrity.

Jen also talks about her experience eating the Chinese vegetable Kang Kong, also known as Water Spinach - and how to make it really delicious with fermented tofu!

Catch Jennifer Wong live at one of her upcoming dates - including a special FOOD-RELATED lol-fest in June that you can find here.

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Yumi Stynes and Jennifer Wong dig into ideas around the trouble with ethnic food shame as your origin story.

They also have a little yap about Onigiri and why it may be the GOAT of convenience store snacks.

Yumi and Jen can be seen ONSTAGE TOGETHER at the Sydney Writers Festival this week! (Week of 18 May 2026)

More info and for ALL of Jennifer's events, have a look here.

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In today's episode, Yumi and Jen dig deep into where San Choi Bao gets it SO RIGHT as a weeknight dinner that everyone can make out of whatever they have in the fridge.

Jen also has an amazing revelation to share about just why RESTAURANT san choi bao is so delicious and crunchy - and it's a hack you can easily replicate at home.

FIND OUT where you can see Jennifer Wong live via this link...

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"You've met me at a very Chinese time in my life..."

Americans are "China Maxxing" - discovering food, Chinese medicine, and other cultural habits that are life changing! Yumi and Jen unpack.

AND - if you want to see Jen live?

Check out this link for dates - especially check out a free show all about food here on May 23, her show as part of VIVID SYDNEY on June 5, 2026, and Yumi and Jennifer will be onstage together for Sydney Writers Festival's GREAT DEBATE.

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Yumi and guest-host Jennifer Wong share their anxieties about what useful skills they'd have in a post-apocalyptic wasteland...

...And Yumi comes through with a really good Yoghurt Flatbread - which is good for right now - tonight even? But may also come in handy if we run out of bread but can still use a frypan.

A very good recipe here, and here, and this is the one Yumi uses which is 3/4 cup Greek yoghurt + 1 cup SR flour.

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Yumi gets Jennifer Wong to explain how every regional Chinese restaurant in Australia ...somehow, mysteriously, shares the same menu?

You can find out more about how Jen knows so much about the Chinese restaurants of regional Australia by checking out her book Chopsticks or Fork? - available everywhere. She also has a bunch of shows on in coming months, including Sydney Writers Festival (Yumi also doing a bunch of events), and VIVID, and more. Find out everything Jen has on here.

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Jennifer Wong joins Yumi again to talk about DIP - and whether supermarket dip is any good!

EDAMAME GUAC

400g good quality, ripe avocado

150g shelled edamame, boiled gently for 3 mins, drained well

1 bunch coriander, washed well of dirt, then dried in a clean tea towel

spring onions or chives, half bunch

1/2tsp salt, or more to taste

juice of 1 or 2 limes

BLEND EVERYTHING - then taste for seasoning. OPTIONAL - add fresh chopped red chilli

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