Linna Eats

This Lunar New Year, I wanted to honor my Chinese roots through learning, appreciation, and growth. Not from a place of full authenticity, but from intention.

My parents carry both Cambodian and Chinese roots, and while we mainly practiced Cambodian traditions growing up, Lunar New Year was always around us. This year, I brought together dishes that live in both cultures through flavors I grew up with that connect across both cultures.

From Cha Mee Sua (stir fried vermicelli noodles) Kaw Sach Chruk (braised caramelized pork belly) to banh chanuk (sweet dumplings) in a ginger syrup with sweet coconut milk.

Each dish reminds me how deeply connected our food cultures truly are. Even when the flavors shift and the techniques change, the heart of the meal stays the same: family, tradition, and the stories passed down through every shared table.

Huge thank you to for being a pivotal part of making this possible in helping bring tradition, culture, and food together in such a meaningful way.

All ingredients in today’s spread were purchased from T&T Supermarket. With many items that can be found via the T&T Supermarket app or the website

DEVOURING Cluck & Crunch with my girl ! Crispy, juicy, and deeply comforting.

I’m a sauce girly through and through, so my chicken must be dunked (ranch is always my go-to).

Beyond that, my favorite way to enjoy fried chicken is with balance: something spicy, crunchy, and citrusy like mango or papaya salad, plus rice! ALWAYS rice.

Fast, casual, grab & go vibes

📍14330 Lake City Way NE
Seattle, WA 98125

Tender abalone, slow-kissed with garlic butter and a deep, savory fish sauce blend.

INGREDIENTS:
4 pcs of abalone
1 tbsp of salt
3 cups of warm water
1/2 cup of unsalted butter
2 tbsp of minced garlic
1 tsp of sugar
2 tsp of fish sauce
Cilantro & birds eye chili & Chin Su hot sauce as preferred

ABALONE PREP:
- Sprinkle salt over the abalone for 5mins then transfer into warm water
- Submerge the abalone in water for 5mins then remove from the water
- Gently brush the abalone to clear away any grit or residue until perfectly clean
- Gently rinse under clean water 2x
- Slice the abalone in cross sections
- To a pan on medium heat, add butter, garlic and sauté for 3 mins or until the garlic becomes an amber color
- Add sugar, MSG, fish sauce & sauté on low medium heat then add the abalone to sear on each side for 1min
- Remove from the pan, let it slightly cool then thinly slice the abalone
- Return the sliced abalone back into the shell & garnish wit cilantro, Birds Eye chili & garlic butter fish sauce &