The chef behind Brooklyn’s buzziest restaurant is all about MSG, “Below Deck,” and dirty martinis.
If I can make it out of the apartment, then I’ll go to Chinatown and get ga la yu dan cheung fun—Hong Kongese curry fish balls over rice noodles—from a food cart on Grand Street. But if I can’t make it out, then I’m ordering bacon, egg, and cheese bagels and lots of coconut water.. It’s probably in more things than not at Bonnie’s. Even the salt for the cocktail rims has a little bit in there. We also have an MSG martini; you’re either really going to love it or you’re going to hate it.
And I got a bunch of the kitchen crew hooked on it, so now we’re all just binge-watching it on our days off. I could never work on a boat because I just get crazy seasick, but it sounds like a blast.Four is a bad number in Chinese culture because it sounds like the wordP’s of life that I repeat every day: Proper, Preparation, Prevents, Poor, Performance. It’s in our handbook and training materials, and I think it applies to everything in life.
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