Jessica Woo Makes Such Fun Lunches For Her Kids — and the TikToks Are So Soothing!

Jessica made an edible Pikachu with yellow rice, bell peppers, and seaweed, then placed it on top of curry. Next, she cut some cheese stars to place beside Pikachu and added berry flowers in another container. How adorable!

To celebrate the Lunar New Year, Jessica made a meal with mandu, heart-shaped egg omelettetes wrapped in imitation crab, japchae noodles, and tanghulu. On the side, she added strawberries, grapes, and oranges with edible confetti stars.

For Valentine's Day, Jessica made her daughter's favourite lunch, composed of pizza hearts, her favourite candies, heart-shaped veggie chips, and strawberry hearts. I bet her daughter felt so loved!

Jessica started this day's lunch with the baked feta pasta that's gone viral on TikTok, made with cherry tomatoes, garlic cloves, olive oil, salt, feta cheese, red pepper flakes, black pepper, pasta, and basil. Then, she added garlic bread, shrimp cocktail with animal picks, and some chocolate.

Who says you can't have breakfast for lunch? For this meal, Jessica added mini pancakes, bacon, slices of green grapes, blackberries, and Goldfish, and topped it off with adorable animal picks.

First, Jessica cooked some wagyu beef, placing rice underneath and an egg on top. For the sides, she added berry kebabs on coloured food picks.

For this lunch, Jessica added rice, teriyaki chicken wings, strawberry flowers, apple stars, berries, cinnamon letter cookies spelling out "vote," and a yoghurt drink. I love how she talks about elections with her kids even when they're young!

Jessica started by making a salad with lettuce, cucumber slices, radishes, sprouts, and a cherry tomato. Next, she made shirataki noodles with soy sauce, sesame oil, and sugar, topped with okra. For the fruit section, she put berries and grapes on heart picks and added some Trolls fruit gummies.

For a Korean lunch, Jessica grilled mackerel and added steamed rice with quinoa. For the sides, she put strawberry pandas, seaweed, stir-fried anchovies, radish, kimchi, mandu, and soy sauce in her child's lunch box.

Jessica made Olaf from Frozen using quinoa, steamed rice, lettuce, seaweed, a carrot, and a fishcake. She noted you can substitute cheese for the fishcake if that's easier.

Jessica then added broccoli as Christmas trees, various veggies as ornaments, spam snowflakes, and Korean braised potatoes. Lastly, she added pomegranates, kumquats, cookies, and yoghurt-covered pretzels. (And I have to ask: is it just me, or does staring at the rice version of Olaf make you feel calm because of how realistic it looks?)

In Jessica's vegan fall meal, she added leaf-shaped pasta with marinara sauce, and kombucha squash chunks with music food picks. She finished the meal with pomegranate seeds and GoMacro bars. Looking at those muted fall colours makes me feel so relaxed!

Jessica started this meal with strawberries dipped in white chocolate and green-coloured chocolate, then decorated them to look like bloody sheets and Frankenstein, respectively. Next, she added hard-boiled eggs with seaweed to make ghosts, then she pan-fried hot dogs and added coconut chips as the nails in the hot-dog fingers with ketchup blood.

Calling all Slytherins! For this fun lunch, Jessica stuck to a green theme. She added peas to steamed rice and sliced up a chicken breast. She added kiwi flowers, an "S" cookie, and green gummy worms.

Tuesdays are better with tacos! Jessica made tacos and stuck a pick through them to help them stay together. Lastly, she made plum flowers and poured in corn chips and Pikachu gummies as sides.