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She will start dumping sugar into the sauce to the point where the spaghetti becomes sweet and me and my kids outright refuse to touch it because it's nasty.
Our goal is to create events that captivate diners, says Argha Sen, the Hong Kong-based founder of culinary brand Gormei
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At that. oh my god. this is very exciting. the pheasant is incredible because so many times you eat pheasant it can be so dry. >> with this sauce, it's really, really juicy and-- >> this is amazing. when you come home for lunch and you're working, what do you eat usually? >> she had guests on sunday, we might have that on monday. >> might have the leftovers on a monday? that's not so bad. >> this is a typical sunday lunch. >> the brasato with the polenta and the mushrooms literally melted in my mouth. it's always a real privilege learning a family's home recipes and their kitchen secrets. >> t...
When you would come home for -- for lunch when you're working, what do you eat, usually? >> she had guests on sunday. we might have that on a monday. >> yes. this is the typical. >> might have the leftovers. >> exactly, on monday. >> this is a -- a typical sunday noon lunch. >> the brasato with the polenta and the mushrooms literally melted in my mouth. mm. it's always a real privilege learning a family's home recipes and their kitchen secrets. >> the sun is shining. >> i know! i know. and i'm coming back for breakfast. this family clearly take their food traditions as seriously as their fashi...