My Glasgow Kitchen

My Little Corner of the World

I had an open kitchen.

And it was a nightmare for me when I cooked asian food eg. sambal belacan, curry, fried keropok ikan (fish crackers), mala (szechuan) dishes and smoked duck…. even with a ceiling ventilation fan and hood. The Smell lingered on and was worse during winter. Eventually I used the oven to contain the grease including cooking tofu n fish in the oven and opted to steam. 

On the other hand, it was easier to entertain when friends came over. We would chat while I was prepping food. 

I would watch the stove or oven when I was doing work on the sofa or dining table. I use my dining table as a countertop to knead dough or shape cookies.

Pros and Cons (from my experience)


  • Entertaining– A kitchen as a social space. Opening up the kitchen encourage interaction there.
  • Multitasking– Sitting in the living room or dining room while watching the hob or oven.
  • Organized– Encourages me to be organized and tidy.
  • Layout– An open concept opens up the space & is aesthetically pleasing to the eye.


  • Grease– Grease in living and dining room. More work cleaning up the grease as it is a larger surface area.
  • Odour– Clothes or coats hung in the living area will absorb cooking and food smell.
  • Zero concealment & privacy– Guest or family members can observe food prepping and cooking or even notice messy kitchen or dirty dishes on the countertop. 
  • Noise– Noise from the hood, washing machine and dishwasher will disturb other family members doing homework or watching tv in the common area.

So do I still want an open kitchen?

Yes. But I still have an issue on grease an odour in the common area.

So I have decided that…

The dry and wet kitchen would give me the best of both worlds…

And a transparent sliding door to separate the dry and wet kitchen.

I will have:

  • An open kitchen for the dry kitchen.
  • A semi-open kitchen for the wet kitchen.

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