Roll Call
What do you do to pay the bills?
I'm a Communications Manager in Discovery Networks Asia-Pacific. A job that I love because, in food speak, it's always fresh and layered with complex flavours...and I get to meet really cool people who are also passionate about what they do - like Roger.
Why am I asking you questions?
Because it's interesting to see what's on everyone else's tastebuds.
What does Soul Food mean to you?
It's food that's nourishing, gratifying and evocative. It's food that reminds you of your Nana's stew or brings you back to the time you tasted your first fresh oyster. It's food that makes you go all warm and fuzzy inside.
If you could create any food and music experience what would it be?
A hearty, 10-course Chinese meal with music by Paolo Conte.
Kosher or Sea Salt?
Sea salt - though I'm not a purist or anything.
Wine or Cocktails? Can I be greedy and have both?
If I had to really pick, I'll go with wine because at least I can tell myself it's good for the heart!
Prosciutto or Spam?
Definitely prosciutto, though a Spam & egg sandwich is always good when I'm having an attack of the midnight munchies.
Who is your favorite Iron Chef?
I don't watch the show!
What is your favorite thing to smoke?
I don't smoke it myself but I love smoked herring.
What is your favorite music to listen to while cooking, after Soul Food of course?
Too many. From The Mamas & the Papas, Billie Holiday and Miles Davis to, um, Justin Timberlake.
Top 3 food experiences after Nyood, Kultura and Madras Pantry of course?
The last meal my grandmother cooked for the family before she passed away - a sumptuous spread of Shanghainese dishes.
Kylie Kwong's restaurant, Billy Kwong, in Sydney - the crispy skin duck with blood plum sauce and steamed scallops are amazing.
Banana leaf rice in Nirwana Maju, Kuala Lumpur - cheap, cheerful and oh so good.
I'm a Communications Manager in Discovery Networks Asia-Pacific. A job that I love because, in food speak, it's always fresh and layered with complex flavours...and I get to meet really cool people who are also passionate about what they do - like Roger.
Why am I asking you questions?
Because it's interesting to see what's on everyone else's tastebuds.
What does Soul Food mean to you?
It's food that's nourishing, gratifying and evocative. It's food that reminds you of your Nana's stew or brings you back to the time you tasted your first fresh oyster. It's food that makes you go all warm and fuzzy inside.
If you could create any food and music experience what would it be?
A hearty, 10-course Chinese meal with music by Paolo Conte.
Kosher or Sea Salt?
Sea salt - though I'm not a purist or anything.
Wine or Cocktails? Can I be greedy and have both?
If I had to really pick, I'll go with wine because at least I can tell myself it's good for the heart!
Prosciutto or Spam?
Definitely prosciutto, though a Spam & egg sandwich is always good when I'm having an attack of the midnight munchies.
Who is your favorite Iron Chef?
I don't watch the show!
What is your favorite thing to smoke?
I don't smoke it myself but I love smoked herring.
What is your favorite music to listen to while cooking, after Soul Food of course?
Too many. From The Mamas & the Papas, Billie Holiday and Miles Davis to, um, Justin Timberlake.
Top 3 food experiences after Nyood, Kultura and Madras Pantry of course?
The last meal my grandmother cooked for the family before she passed away - a sumptuous spread of Shanghainese dishes.
Kylie Kwong's restaurant, Billy Kwong, in Sydney - the crispy skin duck with blood plum sauce and steamed scallops are amazing.
Banana leaf rice in Nirwana Maju, Kuala Lumpur - cheap, cheerful and oh so good.
