tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who s cooking now? has that changed? damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don t want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don t want to do that. so what happens is that they want to work in a french restaurant, they want to work in an italian restaurant. why? because they get more money. anthony: okay. damian: okay? anthony: i think it s a tactical mistake, because i just flew halfway around the world to singapore, and i sure as shit am
think that is like this anywhere in the world. thank you. that s duck. anthony: braised duck. itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who s cooking now? has that changed? damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don t want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don t want to do that. so what happens is that they want to work in a french restaurant, they want to work in an italian restaurant. why? because they get more money. anthony: okay. damian: okay? anthony: i think it s a tactical mistake, because i just
that s duck. anthony: braised duck. itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who s cooking now? has that changed? damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don t want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don t want to do that. so what happens is that they u want to work in a french reaurant, they want to work in an italian restaurant. why? because they get more mone anthony: okay. damian: okay? anthony: i think it s a tactical mistake, because i just
heritage on its own, a cuisine on its own. you know, there s nothing i think that is like this anywhere in the world. thank you. that s duck. anthony: braised duck. itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who s cooking now? has that changed? damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don t want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don t want to do that. so what happens is that they want to work in a french restaurant, they want to work in an italian restaurant. why?