Lee Mandy
Lee Mandy is one of the top Food influencer in United States with 177080 audience and 0.71% engagement rate on Instagram. Check out the full profile and start to collaborate.
177k
AudienceAudience
0.71%
Engagement
United States
Verified account 
Fast reach-out capability Niche categories
Food
Portfolio
Standout projects making waves around the web
What I’ve been up to lately. Guess what it is lol? (Check my story/highlight for answer!)
2025-11-05
325
325
Restaurant menu consultancy is more stressful than I thought ????. This is fire-charred eggplants with tamarind and galangal vinaigrette, olive oil and frozen crushed raspberries.
2025-11-05
804
804
@bakehousehk egg tart with a huge dollop of homemade maltose-sweetened mashed taro, which is sticky to the point of almost being chewy ????, almost broke my immersion blender ????.
2025-11-05
1044
1044
I just got news that we have sold out our #Chiangmai culinary workshop in November! I’m truly grateful for the support and can’t wait to go on this adventure with you ????????.
2025-11-05
1129
1129
Did I mention I’ve acquired a new hobby lately? Taking hours to sip tea and watch the the moisture evaporate from a hot tea pot. I’m officially old.
2025-11-05
502
502
A big heartfelt thanks to all the people who had signed up for me and @acecampstravel’s Chiang Mai culinary exploration workshop in November! In the beginning, to be honest, I wasn’t exactly beaming with confidence that anybody would. But in just a few days, we already reached the threshold number. I am again floored by your support. In an effort to show gratitude, I attempted again at this thing that I’m really not good at, making videos ????. Here is one of the dishes I will be teaching on this workshop, a true northern Thai cuisine icon - khao soi. Well, with a twist, of course. If you are interested in joining us, there is still a few spots left before we reach the maximum limit. Head to @acecampstravel to register or follow my link in profile. Thanks again. Truly. #chiangmai #khaosoi #travel #streetfood
2025-11-05
1128
1128
(Northern Thai sausage inspired terrine, served with sushi-style vinegar sticky rice, mustard-pickled shaved onion, and pork crackling fish sauce jus.) The most dangerous thing a cook can fixate on, if you ask me, is this question—is this authentic? We’ve all heard it way too often, and perhaps, on some level or another, all bought into the doctrine. Is it really pizza? Is it real ramen? Is this the way your grandma mumbled into your ears on her last dying breath hung from her death bed? But who sets the rules? Traditions are to be understood, not obeyed. Tomatoes were a foreign crop that didn’t used to exist in Italy. Just as chili peppers weren’t a thing in Sichuan a few hundred years ago. Without baguette and paté being introduced to Vietnam during the French colonization, banh-mi would have never happened. As a Taiwanese, I certainly know that “authentic Taiwanese foods” nowadays would be drastically different without the infusion of Japanese cuisine right before WWII. Yes, the “F” word. Because all the “authentic” foods people pledge their allegiance to today, were all, in one form or another, in history, fusion. So forget about rules. Let’s trust our taste buds and play with our imaginations. When it comes to cooking, if you ask me, there is only one rule—does it taste good? Let’s get together and learn about orchestrating an idea, breaking out of the box, mapping our way to get there, and chasing that high. And we will do all that and more on our Chiang Mai culinary exploration workshop this November. Check our link in profile for details.
2025-11-05
1161
1161
(First photo: youtiao/Chinese donut, coconut pandan sticky rice cake, peanut butter chocolate sauce). How do we internalize our voyages? Our footsteps through seemingly fantastical foreign lands. How do we deposit these flashing moments, fleeting memories, metabolize them, privatize even, to have them become something exquisitely personal, just ours, brand new? Post every travel, I come out looking at foods a little differently. They sculpt what I eat and how I cook. Makes me who I am. That is why when me and @acecampstravel were choosing a destination for my first workshop, Chiang Mai stuck. I can’t think of a better place that is such a geographic conjunction of cultures and beauty, a lesson that keeps on giving. If you are able to join us on this culinary exploration, I’m excited to inform you that booking is officially open, link in profile. But if not, thats ok, too. After-all, that’s what this online community is here for. And I can’t wait to share more.
2025-11-05
1077
1077
The detailed itinerary on our #chiangmai culinary workshop has just dropped on @acecampstravel’s website, link in profile! Ancient temples, bustling markets, indigenous villages, the workshop aims to take us, hands on, through the vibrant culinary traditions of northern Thailand, also featuring a chef whom I’m super excited to meet myself (hint, from the good old Bourdain era ????). Back in the kitchen in the intimacy of our own imagination, we will create iconic northern Thai dishes with my own personal twist, share our cooking philosophies together, and leaving Thailand with a bit of ourselves, and our tables, forever changed. I hope to see you in Chiang Mai.
2025-11-05
1080
1080
