Aboard an Italian liner: fresh figs, fresh parmesan, large fresh purple grapes - December 1986; At Paul's Deep Sea Shantung, Dundas Street West, Toronto - chicken with orange peel and chil peppers - also the same with beef - a Sichuan triumph never to be forgotten. Circa 1978.
My current drink of choice:
the wicked hot chocolate at Gourmandises Avenue
I really wish I could:
storm the markets of Chengdu with Fuchsia Dunlop
My "Go-to" dinner party dish:
Singapore Noodles
My favorite comfort food:
Fish Fragrant Eggplant
My top 5 favorite restaurants:
Nyonya (NYC), breakfast at Das Cafe Haus (Munich), Penang Penang (Boston), Da Maurizio (Halifax)
My most tattered cookbooks:
Essentials of Classic Italian Cooking (Hazan), Land of Plenty (Dunlop), Asian Pasta (Burum), Pei Mei's Chinese Cookbook Vol.1, The Young Thailand Cookbook (Ayanaglu)
