itek sioh, duck braised with tamarind and coriander. and the famous lady fingers, or sambar bendir, okra sauteed with sambal. who's cooking now? has that changed? >> damian: it has changed. you know, everybody wants to go up the ladder very, very quickly, and they want to do it in a way where they don't want to put too much effort in it. where is the prestige in a peranakan restaurant? you work in a kitchen, 12, 14, 15 hours a day, and most of them don't want to do that. so what happens is that they want to work in a french restaurant, they want to work in an italian restaurant. why? because they get more money. >> anthony: okay. >> damian: okay? >> anthony: i think it's a tactical mistake, because i just flew halfway around the world to singapore, and i sure as shit am not eating french food when i am here. >> damian: no, you're right. you shouldn't. >> anthony: and you know what? i'm not going to eat japanese food.