Vincent Lim is a chef. The 31-year-old shares his day on a plate.

Credit: Art by Eliza Iredale

1pm I land in Perth, where I grew up, to share the good news after receiving the first copy of my book. I visit my dad’s grave first to show him the book with so many of his old recipes before visiting my grandmother to read it to her. My first meal of the day is bitter melon with egg rice topped with a spoonful of salmon roe.

4pm Pad kra pao with lean pork and rice, an easy and clean meal I have on rotation.

7.30pm Dinner is a mix of hand rolls with raw salmon, snowpea sprouts and perilla leaves, alongside salmon and bitter melon with nuoc cham. It’s the end of a steady and simple day reconnecting with the people and places that shaped me via my favourite simple meals.

Dr Joanna McMilla

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