DCP

Well before the double-digit years, my mother knew she had created a monster. Raised on a diet of home-grown vegetables, locally-slaughtered meats, everything organic and no packaged foods in infancy, I was - shall we say - on the spoiled side. By age 6, when other kids requested McDonald's, I wanted to go to the California Café for steak frites (the beef medium-rare, of course). So much for a quick and cheap night out.

By 7, I was enjoying the sashimi at local Japanese establishments. While it no longer requires "a second mortgage" to take me out for a sushi dinner, it can still be prohibitive!

As an adult, I've transformed the childhood love of food into a gourmet streak. From seeking out and enjoying the most rare and unusual culinary delights available, I've moved on to creating them at home. Although focusing on Asian cuisines, no regional specialty is beneath inspection. The hunt for specific ingredients is a regular thrill - who knew grocery shopping could be an all-Saturday affair? From durian custard to pad prik king and pad Thai, from uni and kampyo to mochi, keropok udang and shrimp paste, I'm always on the hunt for something new to try, cook, share, enjoy, and espouse the virtues of to anyone who will listen.