When I ask influencer chef Jon Kung to name the purchase they regret most, there’s no deliberation. “In my early twenties, I bought this used SMEG fridge,” the 42-year-old Chinese American TikTok creator tells me. “It’s got this giant British flag on it, and I still have it. I’ve stuck Sex Pistols, Ozzy Osbourne, and Spice Girls stickers on the sides to try to make it a little better.”
It’s become a conversation piece at the dinner parties Kung hosts at home. Every holiday season, Kung whips up their Chinese takeout feast; it’s a seven-course spread that maps their upbringing across Los Angeles, Hong Kong, Toronto, and Detroit—mapo tofu, pumpkin and lotus root curry, superior stock wonton noodle soup, crab rangoons, Balinese crab fried rice, mushroom lo mein, and, for the grand finale, Cantonese roast duck with cherry duck sauce. And, obviously, dessert.
That layered, third-culture palate is exactly what has made Kung one of the most compelling food personalities of his generation, with over 2 million online followers. (They also published a cookbook, Kung Food, with over 100 recipes.) Whether they’re demystifying global ingredients for a Western audience or sharing meal prep tips, Kung’s perspective remains the same: good food should feel like home.
I caught up with Jon Kung over Zoom to talk about their favorite cooking techniques and kitchen gear.
Wash Your Rice
When I ask Kung what they wish they had that doesn’t already exist, they don’t hesitate: “A rice cooker that also washes your rice.”
“It’s so important to wash your rice, especially if you’re making Asian rice. Italians don’t wash their rice because they need that starch for risotto, but in almost any other culture, you have to wash your rice. Also, I don’t think people know there are bug eggs in rice. They’re called rice weevils, and unless you’re buying that super expensive prewashed rice, there are lots of bugs in rice.”
For now, you’ll need to wash your rice by hand, but if you need a rice cooker, King likes the same Japanese rice cookers the WIRED Reviews team swears by: “Zojirushi rice cookers are fantastic, specifically the ones that have pressure options, because they keep rice fresh for so long.”
Drip Coffee Done Right
“I switch between a drip coffee and an Americano when I make it for myself,” says Kung. “I used to do a Chemex pour-over, but recently I switched to the super automatic Terra Kaffe. It’s kind of awesome.” (Our reviewers also really like the Terra Kaffe.)
Skip the Combination Pans
“Combination pans—the ones that are a mix between nonstick and stainless steel—just end up being garbage versions for both jobs,” says Kung. “I would rather people just get one ceramic nonstick pan and one stainless steel pan.”
