anthony: i may be in the hey you kids get off my lawn phase of my life. and hostile in principle about changes to age old customs and traditions i love but it turns out that the new hong kong has its hopeful aspects. may: there s a little bread and dip. this is sourdough chicken fat chicken stock egg waffle. and this is taiwanese bottarga. so just use your hands. anthony: wow. i am immediately happy. anthony: chef owner may chow is the creative force behind happy paradise. a restaurant and bar serving traditional cantonese dishes made with modern cooking techniques. joining us are jenny suen and feng shui master thierry chow. anthony: oh my god this food is great. how long have you been open? may: seven months only. anthony: wait a minute only
glenn: you got it. anthony: chef mike lata s restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i d slit my best friend s throat for. glenn: wow, that looks great. anthony: yeah. glenn: that s beautiful. anthony: it s sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of bludgeon the rest of the world into understanding what you have just come to understand. glenn: i did not run up and down the streets of charleston. it was tough to dislodge people here so i just went straight to san francisco and i gave away
you re looking at medicine, you re looking at the advanced thinking. i ll agree with you, there s nothing more political than food. you got it. chef mike latta s restaurant, fig, was one of the first and most important on the charleston scene. determined to source the kind of local products you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding in traditional ingredients and preparations with my order, i would not resist the soft shell crabs which are just in season, with a pasta and shaved bottarga which frankly i d slit my best friend s throat for. wow, that looks great. yeah. that s beautiful. sweet. when you had your first plate full of proper rice, is there an instinct to bludgeon the rest of the world in an understanding of what you d just come to understand? i did not run up and down the streets of charleston. it was tough to dislodge people here, so i just went straight to san francisco. right.
charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i d slit my best friend s throat for. glenn: wow, that looks great. anthony: yeah. glenn: that s beautiful. anthony: it s sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of bludgeon the rest of the world into understanding what you have just come to understand. glenn: i did not run up and down the streets of charleston. it was tough to dislodge people here so i just went straight to san francisco and i gave away tons of product. and guess what? they went crazy. anthony: slow baked black bass, anson mills farrow, ramps in season, and lettuces.
anthony: chef mike lata s restaurant fig was one of the first and most important on the charleston scene. determined to source the kind of local products that you used to find everywhere in the low country. as much as i d like to illustrate that solid grounding and traditional ingredients and preparations with my order, i could not resist the soft shell crabs, which are just in season. with a pasta and shaved bottarga, which frankly, i d slit my best friend s throat for. glenn: wow, that looks great. anthony: yeah. glenn: that s beautiful. anthony: it s sweet. when you had your first forkful of proper rice is there an instinct to go out and sort of bludgeon the rest of the world into understanding what you have just come to understand. glenn: i did not run up and down the streets of charleston. it was tough to dislodge people here so i just went straight to san francisco and i gave away tons of product. and guess what? they went crazy. anthony: slow baked black