"Chow Chop Suey: Food and the Chinese American Journey" explores how Chinese immigrants adapted their cuisine to appeal to American tastes. This adaptation resulted in popular dishes like chop suey and chow mein. While these dishes may lack traditional authenticity, they have become staples in American dining.

With this in mind, I concentrated on photographing San Francisco's Chinatown, scenes reflecting Asia, and authentic Chinese cuisine. I also drew inspiration from the vibrant red tones that are deeply embedded in and symbolic of Chinese culture. Regarding layout, I subtly integrated the Asian tradition of vertical writing for the translated chapter titles.

The book is bound in a hardcover format, crafted and assembled by hand.