The DNA of Rojak is found in its textures.
Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.
I have made this one dish, a salted caramel chocolate ganache tart. It's so rich. You can only have a few bites!
I love cheese and biscuits, the stronger the better.
I love Haagen Daaz Caramel Cone, or the Ben and Jerry's Strawberry Cheesecake. Pairs well with anything.
I love eating bread fried in butter.
Barley malt has a really deep, rich taste. A lot of manufacturers have switched over to corn syrup over the years because it's a cheaper sweetener, but it doesn't have the flavor.
Halva works brilliantly in ice-cream.
Everything tastes better with butter. Meat that has fat in it is tender in a certain way, flavorful in a certain way. It's hard to deny the flavor quotient there.
I love both garlic and onions, and this word pithily captures the rich tastes of both.
Fat gives things flavor.
My favorite ice cream is Haagen-Dazs coffee.
If you have caviar, the way to eat it is by the spoonful. Don't combine it with shrimp, pomegranate seeds and huitlacoche.
…kissing George was a little like rolling in caramel after spending years surviving off rice sticks.
...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source.
