Tell us a little bit about yourself. What is your line of work? Do you have any kids?
My name is Andrea Lee. I left Toronto for Asia 16 years ago for a change of scene, an adventure. My 20's were a blast in Hong Kong. Worked hard, played hard. Moved to Singapore during the last financial crisis, and became a responsible adult - got married, made a family! I work with Global Brand Marketing at McDonald's and love making kids smile with our Happy Meals :)
How has transiting to WFH been like for you during the COVID-19 circuit breaker? How have you juggled work and kids?
Transitioning to WFH has been incredibly challenging. The juggling between work and kids is like a comedic improv on a daily basis! The days are long trying to fit everything in... Am grateful to be raising third culture kids (6 and 4 years old) here in Singapore. My husband and our helper are amazing help, making it possible for me to do my job and to come up for air occasionally!
What have been the challenges and rewards during this circuit breaker period for you and the family?
There are many challenges, but the biggest one for me is switching between work mode and being fully present with my kids, without a transition in time or physical space. On a typical day, i switch on and off while i'm at the office, but at home, the lines are blurred.
What does Mother’s Day mean to you? How will you be celebrating Mother’s Day this year?
The occasion reminds me how grateful I am for my family, and how lucky I am to be a daughter to an incredible mum. This year, we will probably celebrate Mother's Day over a home-made roast. My husband has been cooking one up every weekend since the start of the circuit breaker. I also pre-ordered a Mother's Day brunch to be delivered to my mum in Toronto. COVID19 has created new food delivery opportunities! :)
We know you enjoy good food and cooking at home, do you have any kid friendly recipes you can share?One of our family favorites, kids love it, and reminds me of my mum's cooking: "Hong Kong Steak"I can't take credit for it though... it's a recipe from Katie Chin (chef), here.