When I was young and through my teen years, I loved reading fantasy the most. I loved getting lost in fantastic worlds and creatures and in characters I aspired to be. I wanted nothing more than to be the hero that saved the day.

Celestial Banquet is one of those stories that marinated in my subconscious for decades. I'd been tossing spices and seasonings into it and letting it age--hoping that one day, it'd be ready for me to write. Apparently, that was 2020 when the world was upended by a pandemic and I was still unsure whether writing was a viable career. I felt at the time that I needed to write in another genre or category to feel more secure. I've read somewhere that it's so easy to disappear after releasing a book and I didn't want to end up this way.

My three adult books are contemporary fantasy or fabulism. It made me realize how much I craved to write more fantasy. After talking to a few friends, I've decided to write a pitch and a few pages of what will become Celestial Banquet. I sent my agent the idea and she encouraged me to go for it. It helped that I had two YA short stories released (All Signs Point to Yes and At Midnight) in that I know I can nail the voice. This started a rigorous 1.5 year period of revisions and learning to write a new genre and category. My agent Jenny was ever so patient and told me that it's okay that it's taking time because it's a process.

After bothering too many CPs to read and multiple rewrites and drafts, we went on sub last summer. This book holds my teenage heart. I've drawn maps, filled a journal with ideas and world-building, and I've agonized so much about whether readers will fall in love with Cai and my ragtag ensemble of characters.

For those readers who are curious, Celestial Banquet includes:

- a fiery chef who is torn between a childhood friend and a shy noble scholar

- a fierce huntress with a clever cormorant companion

- a dramatic excuse of a god named Kama

- a deadly cooking competition with gods and monsters

- a world loosely based on East and Southeast Asia

- Big Mummy Vibes (not the Tom Cruise version bc that's total trash, yes come fight me)

- a copious amount of food that will leave you hungrier than ever

If this tickles your fancy, please add on Goodreads here.

I went to my first omakase meal with a dear friend who I hadn’t seen since the start of the pandemic. We went to Hoseki Sushi. Chef Tim took us on a culinary journey with these dishes and the meal was a revelation.

The first course was sashimi—hamachi, bluefin tuna, and torched hotate. The fish was ridiculously fresh. I tried my best to savour every bite and not inhale. While the hamachi and bluefin was incredible, the hotate stood out. The torched element added a great texture and highlighted the natural sweetness of the scallop.

Chef’s visual presentation is gorgeous and highlights a minimal natural aesthetic.

The second course is called “one bite” containing ikura, sturgeon caviar, uni, and crab. The difference of textures sings on the tongue and the delightful burst of the ikura highlighted the overall taste of the ocean.

The next course is fish foie gras aka monkfish liver. The sauce is ponzu and the acidity tempered the richness of the liver. The bonito shavings added a layer of smokiness to the dish.

The third course is the sushi. We were instructed to eat a piece of pickled ginger in between bites as a palate cleanser. We were encouraged to eat with our hands. As a Filipino, I was born for this!!! First up is mantis shrimp. Apparently they are belligerent and their punch can wreck aquarium glass. The texture reminded me of chicken because of its surprising meatiness. Definitely doesn’t taste like the traditional shrimp I’m accustomed to.

The next piece is barracuda highlighted by bits of garlic. For such a terrifying fish, it tastes so tender, juicy, and light.

Next up is King Salmon from New Zealand. I love salmon and this is supposed to be the best of the best. I totally groaned when I ate it. This was a buttery umami bomb and one of my absolute favourites of the meal.

Otoro is the best part of the tuna and this melted in my mouth. It was so delicate yet flavourful. Being a huge tuna fan, this again, was one of my favourites.

This is striped jack. The touch of garlic highlighted the fish and strengthened its subtle flavour.

This was a rare treat. Spanish mackerel is normally a winter fish. The rest of the offerings were seasonal summer fish. This was garnished with a sprinkle of sesame and green onion. Mackerel to me has always been a heavier, oily fish and this piece, proved me wrong with how light it tasted.

The sushi course is finished. Next up is the black cod in miso. This was cooked to perfection and had the consistency of a pillow, one I’d lay my head on and eat at the same time. It was so tender and didn’t flake. It tasted sweet, subtle, and perfect.

The last course is the wagyu. The sear is the only contrasting texture against the tenderness of this meat. I now understand why these particular cows need special treatment. I totally gobbled.

The meal ended with Japanese crown melon. I like melons, I do. They’re not my favourite fruit but damn. I mean damn. This melon costs $100 each. Totally understand why. This is the juiciest melon I’d ever have in my life. It’s like a fruit gusher the moment it entered my mouth. The painstaking process of growing these definitely makes sense. I think I’m ruined for life for other fruits.

This meal was incredible and on par with my meal at Atelier du Joel Robuchon in Paris. Thank you, Chef Tim. The experience itself was inspiring to me. Chef Tim is a master and has so much joy in his craft and watching him cook and him taking the time to chat with us about each dish made the omakase so special.

Ginger and lime cookies at launch

The gorgeous Seine

One year ago today Natalie Tan's Book of Luck and Fortune was released to the world! What a year it's been!

My publisher organized a fantastic launch at Queen Books in Toronto. I was humbled by the turnout. After years of work, sharing my launch with family, friends, and readers was unforgettable. Plus, the punny ginger lime cookies were a hit! People were sneaking handfuls home.

In August, I flew to Paris. I had been drafting what would become Vanessa Yu's Magical Paris Tea Shop. I knew I needed to immerse myself to fully capture Vanessa's experience. I cannot begin to describe the sensation of walking the city of lights's famous streets. Inspired. Awed. Motivated! I'm a sensory writer; it's the seeing, feeling, hearing, smelling, and tasting that then seep into my writing.

Like everyone, COVID-19 impacted my 2020 plans. The pandemic cancelled the only US conference to which I had been invited. Traveling to a reader's conference is a bucket list of mine. I hope I'll have another opportunity. Unfortunately, COVID-19 brought back painful memories of the SARS outbreak in Toronto in 2003. From January to May, I've been struggling under a thick fog of anxiety and depression. Uncertainty and turbulence made everything worse.

A bright spot within these troubled times was the confidence my editor showed in me and my stories. I'm honored to have the opportunity to continue sharing my stories with readers around the world. I can't wait for you all to meet Sophie Go, my intrepid matchmaker, and the grumpy old bachelors.

It's two months until the release of Vanessa Yu's Magical Paris Tea Shop. So much in the world has changed since my trip to Paris. But I think we can still find joy in Vanessa's story.

I can't thank readers enough for reaching out, for leaving reviews, and for recommending my books to others. Sheltered and isolated, these connections contain the fuel to keep going, to keep telling stories, to keep affecting others.

Stay safe and keep reading!

My heart was pounding. I could feel every constriction and release.

We arrived in Paris jetlagged and exhausted having awoken 24-hours earlier. The hotel’s check-in was at 3pm: still six hours away.

After dropping our luggage at the front desk, we walked to the nearest cafe and consumed a requisite Nutella crepe for lunch. The flavour of a city is in its food. The remnants of the crepe sitting in my belly, however, weren’t enough to satiate my appetite for French cuisine. There was more to discover!

We explored the neighborhood.

I wasn’t searching for a macaron nor anything I had before. I needed something new. Something only Paris could provide.

We wandered down narrow streets, and through hidden arches, before stumbling into a painted white courtyard with a bakery, a patisserie, and a restaurant.

Passing through the other side stood a chocolate shop!

I opened the door: oh, the smell! Aroma of pure cacao filled my lungs and, for the first time, I felt my heart slowing down. The moment stretched on, sugar dusting the air, as my dry eyes glistened. The chillers filled with sorbes and ice creams granted respite from the hot August afternoon.

My fingers danced over tines of hot chocolate, shortbread, and jewel-like truffles locked in glass cases.

Picking out a small sachet of cacao-dusted almonds, I popped one in my mouth. A unique bitterness—with a hint of sweet—washed over my tastebuds. This was something new.

I was officially in Paris.

When I read Kevin Kwan’s “Crazy Rich Asians” trilogy, I absolutely loved it. It was fun, bright, and very entertaining. This would be an incredible series of movies if Hollywood were to pick them up.

 I was ecstatic when the news broke that the movie was being made. These wonderful characters would make it on the big screen and I’d see representation. “Joy Luck Club” was the last movie about Asian Americans that resonated with me and it was released in 1993.

 I saw the film last night. It was a glorious treat of opulence, fun, and celebration. I was teary-eyed from the opening scene onwards. This was an all Asian ensemble cast. I felt seen. The tropes, the tension between mainland and diaspora identities, and cultural nuances were familiar mirrors. I ate the movie up as if it was a traditional ten course banquet.

 Faces that looked like mine were on the big screen and it was a jubilant portrayal. I was in awe of the big stars: Constance Wu, Gemma Chan, and Michelle Yeoh. Kris Aquino’s cameo as Princess Intan also made me scream with joy because of my Filipina background. These were my mirrors, and how they shone bright on the silver screen.

 After having watched “To All the Boys I’ve Loved Before” on Netflix the day before, I was satisfied, yet even hungrier than I’d ever been for more Asian-created content.

 This was the first time in a very long time when I walked into a movie theatre and realized that yes, dreams could come true for Asian creators.

 I want to see the movie again.