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Growing up in the United States, my childhood Asian food experiences were, sadly, limited to Americanised Chinese (AKA chop suey and egg rolls). It wasn’t until I began travelling to Asia in the early 1990s that I discovered the staggering deliciousness of authentic Asian cooking. In this new world I became acquainted with all-stars like khao soi gai, karaage fried chicken, pho, potsticker dumplings and ramen. It wasn’t just the hot-salty-sour punch I fell for, but the multitude of textures. From blistering curries to pillow soft bao, I was spoilt for choice at every meal. I went back again and again. After each trip I aspired to conquer my favourite dishes, balancing flavours and learning new techniques. My Asian Kitchen is the result of many years of experiments and tasty discoveries. Successfully cooking this legendary cuisine isn’t magic: you just need solid guidance and the right ingredients.