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The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.
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My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge.
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Food is a part of life. People are foodies and love to shop for food.
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For people in London, Asian flavors are always part of the culture, more than in New York.
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The house is always full, and we're always cooking - outside, inside, for six, eight, a dozen, 20 people.
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I drink a lot of juice and eat a lot of vegetables.
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I grew up in Alsace - in Strasbourg, by the canal; the family business was coal handling. It was still in the days when three generations would live under the same roof. There were 15 people for lunch, 20 for dinner.
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I eat everything. I still like to go to Peter Luger once in a while.