Welcome back to our Kitchen of the Month series and this month we’re featuring Sonia Wong of saltnpepperhere.com — an award-nominated food blog that’s packed to the brim with family-friendly recipes that focus on nutrition but are always delicious. In addition to sharing an inside look of her stunning kitchen, we had a chance to catch up with her to pick her brain about all things kitchen design. To achieve all of her kitchen design dreams, it was a long 14-month renovation journey and as you can see in the images below, it looks like it was totally worth it.
See also: How To Make Sonia Wong of SaltNPepperHere’s Tahini Cake Recipe
Keep reading to get to know Sonia Wong and take a peek inside her kitchen!
1) What was the inspiration behind the design of your kitchen?
We are forever inspired by Japandi design, a combination of Japanese and Scandinavian design aesthetics. We love the clean and simple lines, the emphasis on quality materials including the use of wood and stone, muted colours and functionality all incorporated in an airy and uncluttered space.
2) Do you have a favourite nook or go-to area?
I love the little corner between the fridge and window. The open shelf allows me to display a few cookbooks and fun items that I can switch up every now and then. I love my wall-mount knife rack equally for its functionality and beauty. I purchased it years ago, well before buying our current home while dreaming of such a space to use it in.
3) What does your morning ritual look like?
I’m the kind of person who goes to sleep looking forward to my morning coffee! In the morning, I usually try to sneak down before everyone else to have a few minutes of serenity with my oat milk latte, drank out of my Hasami porcelain mug. It’s a small ritual but the comfort of wrapping my hands around the warm cup while I sip on the magic elixir that is coffee is very grounding to me and eases me nicely into the day.
4) What are some of your favourite things to cook up?
I’m a mom of two girls, so my modus operandi is to serve up tons of leafy greens and vegetables like it’s my job! We are an omnivore family but I make it a goal to prepare meatless dinners three to four times a week. Family favourites include roasted cauliflower spaghetti, kimchi fried rice (with a sunnyside egg), green chicken enchilada, spicy peanut butter tofu, broccoli calzones, and noodle soup bowls with tofu, napa cabbage and shiitake mushrooms.
5) What was a non-negotiable when it came to the design?
An extra sink next to the double sink on the island where I can place (and hide) my dish rack. I hate the visual clutter of a rack full of dishes sitting on the counter! We’ve only had the chance to host one dinner party here since the pandemic started, but we also envisioned filling that sink up with ice and water to use as a beverage tub for larger gatherings. One day!
6) What are some of your pantry/fridge staples?
Califia oat milk for my coffees, pastured eggs, nut butters and tahini, maple syrup, Chinese chili oil, kimchi, dry pasta, Flourist lentils, and my not-so-secret indulgence, Lay’s potato chips.
All images courtesy of Sonia Wong of saltnpepperhere.com
