Cuc Lam

Cuc Lam is a freelance food writer for the Houston Press and local pop-up chef. She enjoys teaching cooking classes and hosting dinner parties when she is not writing.
Latest Stories
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3 years ago | Restaurant Reviews
Warm, dripping with tiny streams of caramel that pooled on the plate, the sticky toffee pudding arrived with a not-so-small scoop of ice cream, placed prominently atop the dark, rich cake. It is a rare occurrence for a dessert to deserve top billi...
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3 years ago | Restaurant Reviews
It’s a well-known, everyday recipe in the world of Sichuan cooking, but the simple, spicy, deep-fried chicken cubes with dry chile peppers are seriously good at Chengdu Taste. Dark-meat chicken is best for this preparation, with each piece complet...
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4 years ago | Local Spotlight
The white neon glow of the signage flanked by two green, equally bright four-leaf clovers, better known as the lucky Irish shamrock is the only sign of life in the otherwise dark strip center on Gessner a couple of blocks southeast of Highway 59 (...
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4 years ago | Restaurant Reviews
Our eyes widened at the sight of three full corncobs, slathered with a mixture of cotija cheese, lime crema, smoked poblano and fresh cilantro, delivered to our table. Did she mistakenly think we’d asked for three orders of the elote? Nope, there ...
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4 years ago | Restaurant Reviews
The slightly sweet, salty, sesame-marinated beef in the Kogi taco is drizzled with "kimche" aioli and topped with a generous amount of napa slaw and toasted sesame seeds. We think they meant kimchi judging by the Korean bulgogi-inspired flavo...
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4 years ago | Restaurant News
The wait is near over for Peli Peli fans who live in Cinco Ranch. Co-founder Thomas Nguyen told the Houston Press that we can expect a July 24 opening date. It’s been in the making for over a year; the group secured a lease in the former Kenzo Sus...