Authentic Dishes Quotes

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.

I like being able to walk into an old town and find good local food.

Indian food is a luxury on tour.

There's a restaurant I go to whenever I can called The Richmond Cafe. It's a little Thai restaurant owned by a group of Thai women - I think they're all a family, and they're just really, really nice, and they make amazing massaman curry.

It's difficult when you travel around America to get local food; it used to be very easy. You went from town to town and were more in touch with things.

Believe it or not, Mexican cooking, for those of you who have not gone farther south than Taco Bell, uses a lot of vegetables. But those vegetables were not brought here, like corn mushrooms, huitlacoche, or squash blossoms.

My grandparents are from Mexico, so I grew up with great Mexican food.

A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen.

Eating street food in Bangkok is an experience.

I want to take Chinese cooking to the next level and bury the takeaway mentality.

Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.

I cook the food of Macau, my roots and soul food.

My brother is working to change the perception of Chinese food in America.

I have grown fond of the food which is made in Barkas, and I try to go there at least once a week. Some of the food joints don't even have a proper name, but it's so different compared to rest of the places in Hyderabad.

I love eating shabu-shabu in Japan - a kind of beef hotpot. But if you're talking about authentic, traditional food, then Italian cooking is one of the best in the world.

I really only eat burritos in Tijuana from street corners that come out of coolers from businesses with no name, telephone or website.

Hunan Taste is definitely my favorite restaurant in Long Island.

I heard already there is good food in Guangzhou. I will try this a lot. I think my family will enjoy it as well here.

Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. And never, ever did he find a better chicken. Norman Parkinson, one of the greatest photographers alive, came every lunch to Le Cirque. And every time he would clean up his plate with his bread and then he would take his marker and write on the plate how much he loved the food. I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

Few people know that I love local dhaba food. It is the best!