[Above - A Tweet Up @sweetmandarin]

I love Tweet Ups because I meet or catch up with my Twitter friends whom I have been twittering with day in, day out, dim sum after dim sum. I can’t wait to cook and let you taste my array of wonderful dim sum. All your favourites (that you all tweeted me) are on the menu tonight.

I’m often asked where my passion for cooking comes from. For me, its in part the preparation – sourcing the best ingredients, foodwalks, sharing techniques during cookery school but the most satisfying part is seeing my friends and clients enjoy and savour the food. This is my golden moment in life – my raison d’etre, my purpose in life.

At Sweet Mandarin, I developed a deeper passion for people, food and business….and now add on Twitter (I hold my hands up and confess I am a Twitterholic). Everything has really ‘clicked’ into place (please RT hehe). For the first time, I’ve felt completely free. No glass ceilings of the corporate world, no straightjackets from the boss. I have found my love at Sweet Mandarin – and I’m honoured to share my world with you on Twitter and in real life @sweetmandarin.

Best wishes and sweet dishes

Lisa

I’ve just ordered a snake blood cocktail to celebrate the fact that I’ve made not one but two new menus at Sweet Mandarin.

Its taken a while because I’ve been a bit busy teaching the world to cook (face to face and on twitter), serving hot delicious Chinese food in the wokmobile and running the restaurant. Finally, I sat down and started to scribble recipes, ran to the kitchen to test them, tweeted for feedback and finally, I’m proud to share with you the most amazing, delicious menu written with love for you.

I’ve also been mega busy working with corporates for their lunchboxes, team building events and catering. Oh yes, our dim sum and sushi platters can be delivered for your award events, gatherings and lunch meetings (forget soggy sandwiches for a change – purlease).

Here is the new ala carte menu – take a look and here’s my warning – don’t drool too much ok a-la-carte-menu.pdf

Best wishes and sweet dishes

Lisa