Just like there are plants blossoming in my garden right now (above), there are some equally exciting new developments figuratively in bloom here at World to Table that I thought I’d share with everyone.
Last Saturday night Kian of
When I asked Kian how he had accumulated such a wealth of knowledge about Chinese cooking and cuisine, he told me, “I do lots of research. I read Chinese cookbooks, go online… the online forums are very helpful.”
Over the course of four hours, Kian bustled back and forth between the dining table and the kitchen, meticulously prepping and presenting us with course after course. Meanwhile, we shared stories about gritty pizza joints, trips to outerboroughs, and our passionate love or hate for durian fruit, all between bites of food.