It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.
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Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.
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Calling yourself God is blasphemous, but calling yourself demon isn't.
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The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.
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My mom wasn't a good cook. No, that was an understatement. She was really horrible. And in a Chinese family, that's a disaster.
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The DNA of Rojak is found in its textures.
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Hong Kong never had prestige. It's gone from fishing village to where it is today.
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Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.
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I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'
