We like messages. Emails, notes, little comments, even big ones. All kinds. Especially the ones that say, "Hey, your chili recipe knocked my socks off." Those? Absolute gold.
Whether you have questions about ginger measurements, want to share a photo of your cake disaster turned masterpiece, or just need a good place to rant about burnt rice, talk to us.
Here’s how:
Quick Reach-Out Details
- Email: contact@mischief.sg
- Phone: (852) 5228 0011
- Mailing Address: Rm. C, 10th floor, 1-3 San Lau Street, Hung Hom, Hong Kong
You don’t have to stress about formality. No need for fancy intros. Just tell us what’s going on. Start with “Hi” and drop your thoughts. If it’s something urgent, try calling. Otherwise, emails work best.
We Are Also on Your Screen
People use screens more than spoons these days, so we made sure to be there too. Want to send a meme? Tag us. Just watched your flan collapse and need sympathy? Message us. We’re in your phone, browser, app, whatever.
- Instagram: @mischief.sg — Where our behind-the-scenes moments live. You’ll find lopsided cakes, splattered saucepans, and early-morning dough fails. We try to keep it real.
- Pinterest: @mischiefsg — If you’re looking for inspiration, we’ve got walls of food boards ready to spark your next kitchen project.
- X (Twitter): @mischiefsg — That’s where we scream into the void about exploded beans, give quick recipe tips, and cheer on brave kitchen warriors.
You can DM or tag us anytime. We like hearing from folks who eat like us—messy, curious, and occasionally burnt.
Why Contact Us?
Because you're probably cooking or thinking about it, and something went sideways. Or maybe you had a win and want to shout about it. Either way, that's our favorite kind of talk. You could ask about recipe swaps, allergy-friendly tweaks, or just want to check if cumin belongs in banana bread (it doesn’t).
Some write about missing ingredients. Others ask about replacements. A few folks just want to share their Sunday dinner photo. Whatever your reason is valid.
Feedback helps. Praise feels great. Critique helps more. But keep it kind, always.
What We Don’t Do
People ask us to publish random links or promote mystery powders. We won’t. Not interested. This isn’t a coupon site or a PR inbox. If you’re pitching a “partnership” and it sounds like an ad wrapped in glitter, we probably won’t bite.
We also won’t write your school paper, test new pharmaceuticals, or give you our waffle recipe before it's ready. Priorities.
Response Times
We're human. Sometimes buried in emails. Sometimes elbows-deep in dough. So replies might take a minute. We try to answer within two days. If it’s longer than that, we didn’t ghost you, we’re just catching up.
Want a faster response? Keep it short. Tell us what’s wrong or what you need. No need for full novels unless you’re really feeling it.
Help Us Help You
Be specific. If your pastry cracked, tell us when. If your dough didn’t rise, tell us what you used. We’re good guessers, but context helps. Got a photo? Add it. Even blurry ones give clues.
People often forget to tell us which recipe they used. Or how old their yeast was. Or that they live in a mountain town where cookies bake weird. The more you give, the better we help.
Who You’ll Hear From
No robots. No outsourced replies. Just us. Our small crew checks the inbox daily. You’ll probably get a note from Louisa or Chris. Maybe both. We read everything before writing back, even the long ones about turmeric cookies.
We don’t have scripts. Every reply is written after someone reads, thinks, maybe laughs, sometimes cringes. Real people. Real food geeks.
Want to Work With Us?
Pitch away. Be clear. If you’ve got a product, say what it is and why it makes sense here. If you’re suggesting a story, tell us what makes it tasty. Don’t wrap it in fluff. We won’t dig.
We love partnering with fun, honest folks. Weird ideas welcome. Just keep it respectful. And yeah, we read every pitch, even the ones that sound like late-night brain dumps. Especially those.
Report a Mistake?
Recipe typo? Bad measurement? Spotted a missing step? Yell at us kindly. Those things matter. Food fails from bad info don’t sit right with us. Drop us a note and we’ll fix it as soon as we can. Usually that day.
Accuracy in cooking can mean someone has a good dinner or a ruined night. We aim for the first.
Where’s My Comment?
We try not to lose any. Spam filters sometimes overdo it. If you wrote something kind and it didn’t appear, it might be in moderation. Or our system hiccupped. Drop us a line directly.
We don’t remove stuff unless it’s spammy, mean, or includes weird links that lead to nowhere.
Don’t Be Weird
The fun kind of weird? Always. Mean, rude, creepy, or troll-ish? Not here. Emails with all caps and rage go to the compost. Comments that bash others? Gone. This kitchen runs on good vibes.
We’re here for real people. Food brings folks together. Let’s keep it that way.
Thanks for even thinking about reaching out. You didn’t have to. But here you are, looking to say something or ask something or maybe complain about olives. Whatever you’re writing, send it with heart. We’ll meet you there.
Mischief on.