I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.

In fairness, you know, I'm a big believer in if your kid makes noise in the restaurant you should remove the child immediately.

Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

Open your mind, get up off the couch, move.

Always entertain the possibility that something, no matter how squiggly and scary looking, might just be good.