| LKK: |
We've heard of your philosophy of New American Cuisine. Can you tell
us a bit more about it? |
| CC: |
I cook with the best ingredients that I can, and I use the
bounty of ethnic products that are at my disposal in New York. I always respect
and try to learn as much classical and traditional bases as possible, whether
they are American, Asian or European techniques or dishes. |
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| LKK: |
You've been popular for incorporating Western ingredients into Chinese dishes,
not to mention your famous foie gras in dim sum style buns. What inspires you
to create them? |
| CC: |
I always have fun practicing traditional recipes like the roast
pork bun, and I can’t help but try to push the envelope, you know, flavor and
presentation wise, to develop great dishes.
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| LKK: |
Why did you decide to open Almond Flower Bistro? What makes it
different from neighboring dim sum parlors? |
| CC: |
We opened Almond Flower to provide our community with a
restaurant of good quality American Style food that not only makes them
comfortable ordering due to the bilingual service staff, but comfortable eating
as well, since we do tailor aspects of the dishes to reflect eating preferences
of our clientele. It has also given them an outlet to come to a more
sophisticated place... from first dates to power business meetings. In this
respect, it truly is one of a kind in Chinatown. |
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| LKK: |
What's your favorite dish at the restaurant? |
| CC: |
My favorite dish has got to be the foie gras roast pork buns. Between all the
energy in perfecting the dish and the flavor that it has, it’s the most fun to
make for me. |
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| LKK: |
Do you use Lee Kum Kee sauces for preparing foods? Why? |
| CC: |
Of course I use Lee Kum Kee products. They are just really good
sauces. Right now I use a lot of Lee Kum Kee’s chili garlic sauce, black bean
garlic sauce, and char sui sauce. |
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| LKK: |
What's the best tip you can give to cooking novices? |
| CC: |
Always remember, in the end what you cook is after all, food. If something
doesn’t work the first time, keep trying, like everything else, practice makes
perfect. |
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