them than they re probably comfortable with you knowing. how did you get introduced to the kitchen? i really fell in love eating. i always think about flavors. what i remember. what i have learned back in asia. using different kind of techniques what i learned from the europeans. yeah. and i said i can refine that. when susur wants a taste of hong kong, he always comes to king s. for lunch delicious homemade wonton soup and classic rice flour rolls with crispy doughnut. okay. this is incredible, huh? this is called cha lim. two textures. cha is from the donut and the softness is from the noodle, the rice noodle. and this is like a traditional hong kong breakfast. oh, yeah. every breakfast. every lunch. the texture is insane. almost like every place i visit in asia especially everyone has
that went to vietnam and cooked this. and those people went to europe. very complicated. supercomplicated. the broth is made of dried shrimp and squid. then you got pork bone. and then you have the noodles. it s like the miso like rice noodle. the noodles are leader with prawns minced pork and fish cake and topped with oyster sauce. cilantro and scallions. this is fantastic. but the broth is great because it s delicate. you have this unique thing here wall all the asian cultures collide. i don t have a question what are you where are you from that question. it s a good question because i definitely say i m french. i can see the look of people. nowhere are you really from? you look a bit asian. yes, okay. i just instantly say french just to see people s reaction because i love that. because you are french.
that went to cambodia that then went to vietnam and cook this, and then those people went to europe. it s very complicated. it s super complicated. the broth is made of dried shrimp, dried squid, and you ve got pork bone. and then you have the noodles. the vermicelli rice noodle. the noodles are then layered with prawns, minced pork and fish cake and topped with sauces, cilantro and scallions. this is fantastic. but the broth is great because it s actually pretty delicate. you have this unique thing here where all these asian cultures collide. when someone asks you, what are you, where are you from, that sort of question? it s a good question, because i definitely say i m french. but then i can see the look of people. where are you really from? you look a bit asian. yes. okay. i ll just instantly say french to see people s reaction,
it s super complicated. the broth is made of dried shrimp, dried squid, and you ve got pork bone. and then you have the noodles. the vermicelli rice noodle. the noodles are then layered with prawns, minced pork and fish cake and topped with sauces, cilantro and scallions. this is fantastic. but the broth is great because it s actually pretty delicate. you have this unique thing here where all these asian cultures collide. when someone asks you, what are you, where are you from, that sort of question? it s a good question, because i definitely say i m french. but then i can see the look of people. where are you really from? you look a bit asian. yes. okay. i ll just instantly say french to see people s reaction, because i love that. because you are french. because i am french. at the same time, i also feel