“I've never followed a vegan or vegetarian diet in the past, but I think I could do it. It would not be easy. I have worked with nutritionists who have said a vegan diet is not necessarily all positive for your health, because you need nutrients you only find in meats. I believe in a balanced diet.”
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We the chefs have a responsibility to learn about the chemical makeup of food!
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
I like a well-roasted rotisserie chicken and eggs cooked various ways, like sunny-side up or scrambled. It's comfort food for me.
