“A kitchen without a knife is not a kitchen.” — Masaharu Morimoto Quote

A kitchen without a knife is not a kitchen.

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!

I don't eat anything on an airplane.

Right after I graduated high school, I joined a sushi restaurant to learn how to make Japanese food. And then spent seven years. Then that time - that's enough. Then sushi restaurant - butchering fish and they make your body smell like fishy.

I'm not making art, I'm making sushi.

I always could cook. Mostly it was down to osmosis. I spent so much time in the kitchen with my mum as a kid. She was always talking to me about what she was doing.

Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.

I like trying to keep as honest and straightforward of a point of view in our kitchen as possible.

I'm OK with messing up sometimes and not getting everything perfect - and there's something really relatable there for people that aren't so seasoned in the kitchen.