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Slow Life Guy (@christopherleow), Instagram profile photo
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Slow Life Guy

Education
@christopherleow
Singaporean ๐Ÿ‡ธ๐Ÿ‡ฌ Heritage Food in Vancouver ๐Ÿ‡จ๐Ÿ‡ฆ -Workshops. Seasonal food drops-
  • Education & Career
  • Food & beverage
  • Food & Drink
  • Cuisine
  • Following 2.3K
  • Followers 5.3K
  • Engagement 1.21%
  • Avg comments 4

About Slow Life Guy

Slow Life Guy (@christopherleow) is an Education creator on Instagram, also filed under Education & Career and Food & beverage. The account has 5,308 followers and 1,087 published posts. Recent posts average 70 likes and 4 comments, an engagement rate of 1.21%.

Slow Life Guy belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. Slow Life Guy follows 2,253 accounts, so the audience is roughly 2.4 times the size of the list followed. Slow Life Guy uses an Instagram professional account. Flinque files Slow Life Guy under 5 categories, led by Education and followed by Education & Career, Food & beverage, Food & Drink and Cuisine.

The Instagram bio for Slow Life Guy runs to 9 words across 2 lines. The latest activity Flinque has on record for Slow Life Guy dates from April 2026.

Story Highlights

Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.

1,087 Posts

Of the 10 most recent posts shown for Slow Life Guy, 8 are carousels and 2 are single images. That mix leans toward carousels. Slow Life Guy has built a substantial archive of 1,087 posts. Against the audience, that is roughly 4.9 followers for each post published. Slow Life Guy also keeps 6 story highlights on the profile. All 10 carry captions, averaging 154 words each. The captions are written mainly in English. Words that recur across them include festival, pineapple, workshop, lunar and sheng. The captions tag #cny, #bazhang, #dragonboatfestival, #culturalfood and #vancouverworkshops.

I'm truly honoured that our documentary has won the Silver Tower award under the Climate Change & Sustainability in the New York Festival Film & TV awards!!! ๐ŸŽ–๏ธ ๐Ÿฅˆ ๐ŸŒ

What began as a crazy idea and a 1 year long project to explore how to create a food self sustaining (Sea) floating farm prototype turned into a real challenge. It gave me a huge insight to the real challenges of creating a farm like this.

Back to the awards. It's a huge team effort as you can see the number of people involved. The biggest hugs to the amazing production team team who supported my vision and execution to get there.
Could not have done it without all the wonderful collaborators and profiles who shared their knowledge, expertise and time!!

Thank you all!!! โค๏ธโค๏ธโค๏ธโค๏ธ
Wrap tradition, culture, and flavor into every bite ๐ŸฅŸโœจ

This hands-on workshop takes you through the roots of the Dragon Boat Festival and the meaning behind Ba Zhang. You will learn how ingredients carry symbolism, and how to wrap and tie rice dumplings with precision and care.
Expect stories from family kitchens, insights into regional variations, and a closer look at the craft behind this deeply nostalgic dish.

Led by Christopher, a chef-educator and TV host with experience across Chinese fine dining, Japanese ramen, and French and Italian kitchens. His work connects food with memory, culture, and shared experience, shaped by his background as a Chinese Singaporean with Teochew heritage.

Come learn a heritage dish and take part in a tradition passed across generations ๐ŸŒฟ

Get your tickets through the link in bio ๐ŸŽŸ๏ธ

#BaZhang #DragonBoatFestival #CulturalFood #VancouverWorkshops #FoodAndCulture
As a Teochew from Singapore, every year during the dragonboat festival we eat Ba Zhang, a savoury rice dumpling filled with meat, a salted egg, chestnuts, and mushrooms. This festival is one of the big 4 Chinese festivals and is meant to honour poet Qu Yuan. It's believed that dumplings were thrown in the water to feed the fish to prevent them from eating Qu Yuan!

I'll be conducting a hands on workshop this year at to teach ya all how to make 2 types of Ba Zhang that we usually have in Singapore: The Teochew version, and the electric blue Nonya version!

Limited to 10 slots.
- Sunday, May 31
- 1.30pm-3pm
- Venue: UBC Farm
- $79.80/pax

Details in link in Bio!
Many of you have asked...and here it is! My 2026 CNY Melt-in-your-mouth Pineapple Tarts Recipe! ๐Ÿ๐ŸคคIf you look at the recipe, it isn't any rocket science. but the truth it just is a labour of love with having to roll them all perfectly by hand, no shortcuts.

This recipe makes about 20 pieces

*Filling*
- Canned pineapple chunks in pineapple juice 400 g
- Sugar 45 g
- Maltose 5 g
- Cloves 8 pcs
- Star anise 2 pcs
- Cardamon pods 4 pcs
- Cinnamon 2 sticks
- Peppercorn 4 pcs
- Salt 5 g
- Butter 20g
- Vanilla extract 5g

1. Blend the pineapple and juice.
2. Place the spices in a tea bag, and add into the jam mixture.
3. Keep cooking and stirring till jam caramalises, and turns brown, between 1-2 hours.
4. Leave to cool and roll into 8g balls. Freeze them.

*Pastry*
- Butter 65 g
- Cream cheese 25 g
- Icing sugar 20 g
- Salt 0.25 g
- Milk powder 15 g
- Egg yolks 1 pc
- Vanilla extract 1 tsp
- Corn starch 23 g
- Cake flour 65 g

1. Cream the butter, eggs and sugar till pale
2. Mix all the dry ingredients together, sieve them.
3. Combine dry and wet ingredients.
4. Roll into 12g dough balls and keep in fridge to rest and harden.
5. Flatten the balls, and add the jam, seal and roll till smooth.

*Eggwash*
- Egg 1 pc
- Oil 1 tsp
- Salt 0.25g

1. Mix the eggwash ingredients and sieve the liquid.
2. Preheat oven to 160deg C.
3. Layer one layer of eggwash, and bake on the bottom rack for 15 mins until base is slightly brown.
4. Leave to cool for about 15 mins, eggwash a second layer and bake on upper level for 10 mins. Remove and leave to cool.

The tart can be left at room temperature for about 2 weeks or kept in a fridge for a month!

If you'd like to pre-order for 2027, drop me a DM! ๐Ÿ˜Š
Happy Lantern Festival ๐Ÿฎ ๅˆๅไบ”, also the last and 15th day of the Lunar New Year! Marking the start of Spring, and also celebrating the full moon!

2026, is the first year I'm celebrating Lunar New Year with my Canadian family away from my usual relatives back home.

I was honoured to be able to bring this tradition here through my work (as a chef educator in schools), through my Yu Sheng kits and this amazing workshop at the

Thank you friends, supporters, and new friends for being part of this meaningful journey!

Thank you for the lovely photos and

If you're interested in culinary & cultural South-East Asian workshops or collabs in your workplace or community, do reach out!๐Ÿ˜Š
It started with a scrappy little Facebook post just over 2 weeks ago. I had never done this before, and really had zero expectations on how this was gonna go.

Almost 50 orders later, late night rolling of pineapple tarts, and turning my tiny apartment into a Yu Sheng factory, and even having to setup a proper excel sheet to manage orders.. I am so thankful to all of you who took a HUGE leap of faith by supporting me, even with no track record or social media presence.

It really makes it super special that it brought back a little bit of nostalgia and memories of home to many of you living in Vancouver. A customer had not had Yu Sheng in as many as 15 years until I Made it. โค๏ธ

Was it exhausting? Yes.
Was it worth it? Yes.
Would I do it again next year? Probably!

Happy Lunar New Year all!!!๐ŸŽ‹๐Ÿงง
For my Yu Sheng Crisps, I mix dough, taro and lotus root. The latter 2 are inspired by Susur Lee's Singapore slaw version. Each piece of dough has to be cut individually and fried so they do not stick to one another. This entire process was alot more tedious than expected! But I decided this was the only way to keep quality high. (I miss the convenience of the store bought ones back home!)
Every batch is fried and packed just before delivery. No shortcuts!

#lunarnewyear
#yusheng
#cny
#heritage food
I found that adding alot of spices in the pineapple tart jam like cinnamon, cardamom, clove, star anise and black pepper adds a depth of flavour that ends up being quite subtle, but just rounds off the sweetness of the jam.

Making jam is truly a labour of love, no shortcuts, just 2 hours of nonstop stirring to reduce the liquid and concentrate the sugars. Lots of splattering and hence the face cringe!

Soldiering on with fulfilling more orders!

#nostalgia
#pineappletarts
#cny
Celebrate Lunar New Year with a hands-on Yu Sheng (ๆ’ˆ่ตท้ญš็”Ÿ) cooking workshop ๐Ÿฅ—โ 
โ 
On Sunday, February 22, chef-educator Christopher Leow will guide participants through the dishโ€™s cultural significance, help prepare the ingredients, and lead the joyful tradition of tossing the salad while sharing auspicious wishes for the year ahead.โ 
โ 
This workshop is part of Year of the Horse at the Museum, taking place after the Chinatown Spring Festival Parade.โ 
โ 
๐—ช๐—ผ๐—ฟ๐—ธ๐˜€๐—ต๐—ผ๐—ฝ ๐——๐—ฒ๐˜๐—ฎ๐—ถ๐—น๐˜€:โ 
๐Ÿ—“ Sunday, Feb. 22โ 
โฐ 12โ€“1 P.M. & 3โ€“4 P.M.โ 
๐Ÿ“ Chinese Canadian Museum (51 E Pender St.)โ 
๐Ÿ’ต $5 + GST per participant โ€” museum admission requiredโ 
๐ŸŽŸ Advance registration required โ€” cooking workshop RSVP link in bioโ 
โ 
Space is limited, book your spot today.โ 
โ 
๐Ÿ‘จโ€๐Ÿณ ๐—”๐—ฏ๐—ผ๐˜‚๐˜ ๐—–๐—ต๐—ฒ๐—ณ ๐—–๐—ต๐—ฟ๐—ถ๐˜€๐˜๐—ผ๐—ฝ๐—ต๐—ฒ๐—ฟ ๐—Ÿ๐—ฒ๐—ผ๐˜„:โ 
Christopher is a chef-educator, serial entrepreneur, and TV host with over a decade of experience in food and farming. He has worked in Chinese Fine Dining, Japanese Ramen, French and Italian kitchens. He uses food as a way to bring people together, sharing stories, memories, and lived experiences. His workshops centre on heritage dishes that carry meaning, sparking connection across cultures and generations.
14 years ago.... I opened a bakery cafe in Singapore's CBD downtown and swore I'd never bake again. Baking requires precision and patience, which isn't really my thing haha.

However, having moved to Vancouver in 2025, I'm experiencing my first Lunar New Year here. And.... Something just doesn't feel right without having pineapple tarts!

As they say, never say never!

So with my itchy hands I decided to have a go baking it for friends and family.

I'd say.... It's really painful and I can feel my soul dying a little haha.
Especially so since everything is done manually, I don't even have an automatic mixer!

BUT it's a one time pain just for lunar near year, and the joys it will bring to those who eat it!

These babies have been endorsed by my sg/Malaysian friends and partner Cheryl Ng

So here's a last chance for pineapple tarts I'll be closing my orders by Tuesday 10 Feb!

Slow Life Guy's engagement

Slow Life Guy's engagement rate on Instagram is 1.21%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 83 followers. An average post collects 70 likes and 4 comments, close to 18 likes for each comment.

Engagement rate

1.21%

Avg likes
70
Avg comments
4
Interactions : followers
1 : 83

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Frequently asked questions

These answers about Slow Life Guy are generated from the Instagram profile data Flinque holds for the account.

Who is Slow Life Guy?

Slow Life Guy (@christopherleow) is an Education creator on Instagram, also filed under Education & Career and Food & beverage. Slow Life Guy uses an Instagram professional account. The Instagram bio for Slow Life Guy runs to 9 words across 2 lines.

How many followers does Slow Life Guy have?

Slow Life Guy has 5,308 followers on Instagram (5.3K). Slow Life Guy follows 2,253 accounts, so the audience is roughly 2.4 times the size of the list followed. Slow Life Guy has built a substantial archive of 1,087 posts.

What is Slow Life Guy's engagement rate?

Slow Life Guy's engagement rate on Instagram is 1.21%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 83 followers. An average post collects 70 likes and 4 comments, close to 18 likes for each comment.

What does Slow Life Guy post about on Instagram?

Flinque files Slow Life Guy under 5 categories, led by Education and followed by Education & Career, Food & beverage, Food & Drink and Cuisine. Of the 10 most recent posts shown for Slow Life Guy, 8 are carousels and 2 are single images. The 10 recent Instagram captions Flinque holds for Slow Life Guy repeatedly use the words festival, pineapple, workshop, lunar and sheng. Slow Life Guy's captions carry hashtags such as #cny, #bazhang and #dragonboatfestival. Slow Life Guy writes those captions mainly in English. Slow Life Guy keeps 6 story highlights, which open with a free Flinque account.

How do I contact Slow Life Guy for a collaboration?

Slow Life Guy's contact details are not published on Flinque's public profile. The Instagram bio links to 4 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Slow Life Guy and use Flinque's outreach tools wherever a contact route is on file.

Slow Life Guy's own Instagram profile is the one outbound link Flinque publishes for the account, and the 4 bio links open after signing up.

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