The Digital Trailblazers: Meet The Content Creators, Like Sonia Wong, Shaping Culture

From laugh-out-loud moments to game-changing premieres, social media creators are redefining entertainment, lifestyle, and storytelling. This month, we’re spotlighting some of the boldest voices making waves—whether through comedy, fashion, activism, or jaw-dropping performances. In this exclusive series of Q&As, get an inside look at the creative minds behind the viral moments, their inspirations, and what it takes to stand out in the digital world. Below, our interview with cooking champ Sonia Wong. —Noa Nichol

Your recipes beautifully reflect your Chinese heritage and life as a parent. How do you balance tradition with modern flavors in your cooking?

When I start with a traditional recipe as the foundation, it’s easy to play around with flavors or techniques. Sometimes these changes arise from the desire to be creative, and sometimes they arise from the need to be more efficient on a busy weeknight. For example, the air fryer is a modern cooking appliance that I’ve used to make classic dishes like Chinese “Siu Yuk” Crispy Roast Pork and Japanese Katsu Fried Cutlets.

You’ve built an engaged community of food lovers—what’s the most rewarding part of sharing your recipes online?

The most rewarding part is getting feedback from readers who have made and enjoyed my recipes, especially on repeat. Comments like “your recipes have saved my butt so many times” are the ones that lift me up the most. If I can help people overcome the time and mental hurdles of cooking a meal at home, then I consider my job well done.

Is there a dish from your childhood that you’ve recreated in your own way for your family?

The Chinese chicken corn rice mentioned above, plus many others. For example, I created a 20-Minute Scallion Noodle Soup that went a bit viral and was made by many viewers. That recipe was inspired by a noodle soup my dad made a lot when we were growing up. I gave it my own twists, including the addition of peanut butter in the broth, and it is now a fave for my own family.

You develop recipes for Flavour Network and appear on TV—what’s been your most exciting project so far?

Last fall, I traveled to the beautiful island of Cyprus to shoot an online dumplings course. I loved being able to create the syllabus and share my expertise on one of my favorite foods in a long-form format like that.

What’s one kitchen hack or ingredient swap you swear by that every home cook should know?

One of my favorite hacks is using ground meat in recipes that traditionally use pieces of meat that require trimming and cutting. My take on Chinese chicken corn rice, for example, uses ground chicken so I’m not spending 15 minutes prepping chicken. It goes straight into a hot pan to brown, and everything else follows quickly after that. The dish is so delicious and can be made in about 20 minutes thanks to that shortcut!