HI, MY NAME IS ANDONG

I am a foodie from Berlin, Germany. I make food videos on YouTube and
wrote a cook book with recipes from around the world!

On my website Kitchen Passport you can find quality recipes, browse my favorite kitchen tools and Berlin food spots (soon) and learn more about me and my journey to unlocking and sharing recipes from around the world with you!

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newsletter

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Hungry in Berlin?

No matter if you’re looking for classic Döner, proper Chinese food or hidden gems. I got you.

My curated lists and maps of Berlin’s Best Eats are constantly being updated!

The book

The book

85+ detailed recipes, glorious photos and short stories inspired by my food travels.

The Kitchen Passport book is out now and available in English and German!

on the gram

New Year Who Dis? Happy 2014 everyone! Wish you all lots of delicious meals with your favorite people ✨
When I tried Taiwanese Shrimp Rolls in Tainan earlier this year, I suspected it would be connected to Japanese tempura - the similarities were too obvious. But once I looked into it further, a truly fascinating story unraveled in front of my eyes. T
I rarely need as many recipe tests as I needed for these Taiwanese Pepper Buns. I tried 3 different types of dough and 4 different fillings - at least! Almost decided to go for a beef version - but in the end the classic pork variety won. Check out t
🧋The Bubble Tea Journey is finally coming to a close!🧋 What began with an unexpected moment of inspiration at Taiwan’s famous Xing Fu Tang escalated into a weeks-long journey to crack the code to DIY bubble tea. After many ups and downs, deli
Growing up, we used to call Lahmacun “Turkish Pizza”. But I don’t think the name does it justice - it’s a fantastic light yet punchy meal in its own right! After making a video about it with @berlinfoodstories over 3 years ago
Hummus fans rejoice! If you haven’t heard of Musabbaha yet, it’s about time. This dish might be less famous than its ultra smooth cousin, but it’s just as satisfying - plus it takes A LOT less time to make. As in, 10 minutes instead

Follow along for behind-the-scenes content, recipe development updates and food discoveries I make on the go.