The Cup Noodle Chef

Cathy Wu

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Illustration The Cup Noodle Chef 杯麵大廚

杯麵大廚 The Cup Noodle Chef
2025
(8 Pages, Chinese + English)

Studying at AVA is like cooking together with everyone (by Onsite Party). Some slow-simmer, some stir-fry over high heat, everyone’s dish turns out different. But I still can’t help sneaking a look at others’ plates — that dish is so beautifully plated, that sauce looks amazing, and I can’t help feeling like their cooking is way more advanced: the nice plating, the premium ingredients, the elaborate steps, even the temperature is just right. Then I look back at my own plate: ordinary ingredients, no precise measurements, like it’s not even presentable. But what is the standard for “Michelin-starred deliciousness?”

在AVA學習就像大家一起下廚(by 現場派)，有人慢火燉，有人大火炒，做出來的菜都不一樣。但我還是會偷看別人的盤子——那道菜擺得好漂亮，那個醬汁好像很厲害，總覺得別人的料理很高級：精緻的擺盤、昂貴的食材、複雜的工序，連溫度都剛剛好。回望自己的盤中物：普通不過的配料，沒有精密的計量，好像上不了檯面。可是，「米芝蓮星級美味」的標準到底是什麼呢？