About me
I'm a self-taught gourmet with a passion for taste and technique. My cooking style is a combination of Mario Batali's passion for taste and tradition and Michael Smith's respect for ingredients and technique. The wok, saucepan, frying pan and rice cooker are my favourite kitchen tools. I grew up learning Cantonese and traditional Chinese cuisine and have been riffin' on my wok for 10+ years. My favourite cuisines to experiment with include Italian, Japanese, French and West Coast. I scour farmer's markets and ethnic/specialty shops for local, fresh and organic ingredients. I often use French and Japanese techniques and ingredients in my Cantonese cooking - Fraponese fusion so to speak :P My last supper would be Chinese BBQ Pork (aka Char Sui) on a bed of freshly steamed long grain white rice with a side of Chinese broccoli (aka Gui lan) and extra sauce. The nickname "Food Pervert" was given to me by a friend who noticed my borderline-inappropriate-satisfaction and how my face lights up after eating something delicious.