Danh ngôn của Melissa Leong
In Australia, Chinese food culture has imparted flavour, dimension and excitement to the way we eat.
In Australia, Chinese food culture has imparted flavour, dimension and excitement to the way we eat.
Ở Úc, văn hóa ẩm thực Trung Quốc đã truyền tải hương vị, chiều sâu và sự hứng thú trong cách chúng ta ăn.
Tác giả: Melissa Leong | Chuyên mục: Food | Sứ mệnh: [5]
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Các câu danh ngôn khác của cùng tác giả: Melissa Leong
- It's about learning how to slow down... I think this Covid environment that we're in there's a lot of sadness and a lot of pressure going on in terms of the uncertainty, but what it is teaching us or forcing us to do is appreciate the small things: be grateful for a slower pace of life.
- I'm a big believer in digging deep when I travel to a new place.
- Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.
- Growing up in a Singaporean Chinese family, for me food is almost the primary means of communication between family members, both immediate and extended... hey, it beats discussing which cousin did better at end of semester exams, or who's getting married next, right?
- I have spent a lot of time in L.A. It's sort of like my third home - Sydney, rural Tasmania and then L.A.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.