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Transcript

INTERVIEW: NANCY SILVERTON & ELIZABETH HONG · 987 The Shock Circuit

• 0:03
  Speaker 1: Hello and OK, so joining us in the studio, and
• 0:05
  Speaker 1: as always, I love to glaze my guests a little
• 0:08
  Speaker 1: bit by giving them a very nice introduction. If you're
• 0:11
  Speaker 1: live on TikTok now, on the right side of your screen,
• 0:14
  Speaker 1: if you talk about someone who's really climbing, who has
• 0:17
  Speaker 1: climbed the ranks out of passion and pure skill, our
• 0:21
  Speaker 1: guest on the right-hand side was a sous chef and
• 0:23
  Speaker 1: then became the executive chef and now is the culinary
• 0:27
  Speaker 1: director of Motar Restaurant. Say hello to chef Elizabeth Hong
• 0:31
  Speaker 1: in the studio.
• 0:32
  Speaker 1: Good to see you. And on her left, as if
• 0:36
  Speaker 1: she needs another introduction, ladies and gentlemen, here is just
• 0:40
  Speaker 1: a few things off her resume. Yeah, if we read
• 0:43
  Speaker 1: the whole thing, we might need 2 business days. Multiple
• 0:47
  Speaker 1: James Beard Foundation awards.
• 0:48
  Speaker 1: Recipient, Michelin star chef. Fus seen her on Chef's Table.
• 0:53
  Speaker 1: She has a masterclass Gat series, also a New York
• 0:56
  Speaker 1: Times bestseller. Congratulations on that. And the co-owner of Mozza Restaurant,
• 1:01
  Speaker 1: ladies and gentlemen in our studio, celebrity chef Nancy Silverton
• 1:04
  Speaker 1: in the studio as well. Hello.
• 1:05
  Speaker 1: Welcome.
• 1:07
  Speaker 1: Morning. Morning. You know, if you're not on TikTok Live
• 1:09
  Speaker 1: right now, just need to describe how colorful you look
• 1:12
  Speaker 1: right now. Nancy, you look great. I was like, the
• 1:15
  Speaker 1: moment she walked
• 1:15
  Speaker 2: in to Takashimaya. Oh.
• 1:18
  Speaker 1: You went shopping. Oh yeah, love it. It is right
• 1:21
  Speaker 1: next to Hilton Orchard if you think about it. How convenient.
• 1:23
  Speaker 1: The daily pilgrimage. Wait, what else do you do there
• 1:27
  Speaker 1: aside from shop? Shop Just shopping.
• 1:31
  Speaker 1: So, OK, let, let, let's get straight to it. What
• 1:34
  Speaker 1: can you tell us that's happening over at Osteria Moza
• 1:37
  Speaker 1: at Hilton Singapore? Well,
• 1:39
  Speaker 2: this weekend, we introduced Saturday brunch, and it was our
• 1:43
  Speaker 2: first brunch. Uh, and it's a buffet style, but also
• 1:48
  Speaker 2: a small part of the menu that can be ordered
• 1:49
  Speaker 2: that the chefs make a la minute. And we are competing,
• 1:54
  Speaker 2: by the way, with Next door at Estate. They have
• 1:57
  Speaker 2: one of the most beautiful.
• 2:00
  Speaker 2: Hotel buffets I have ever seen, right? But it's very international.
• 2:04
  Speaker 2: Ours is a little bit more focused to the food
• 2:07
  Speaker 2: that we do at Mozza, which is Italian. Uh, so
• 2:11
  Speaker 2: they did a lovely, lovely job on Saturday. So please
• 2:16
  Speaker 2: come check that out.
• 2:17
  Speaker 1: So in
• 2:18
  Speaker 1: terms of the menu for the Saturday.
• 2:19
  Speaker 1: brunch. What can we look forward to? Well,
• 2:21
  Speaker 2: one thing you can look forward to is it's buffet style.
• 2:24
  Speaker 2: So there's no limit to how many times you can
• 2:28
  Speaker 2: come up to the buffet. But what we have, uh,
• 2:31
  Speaker 2: on that buffet is, uh, made already made pizza. We
• 2:36
  Speaker 2: have a beautiful little, uh, dessert station.
• 2:39
  Speaker 2: And then around the mozza bar, which is when you
• 2:43
  Speaker 2: first entered the restaurant, all sorts of, uh, salads, uh,
• 2:47
  Speaker 2: both the cold pasta salads, green salads, um, some nice cheese, charcuterie.
• 2:53
  Speaker 2: And then to order at your table, there are pancakes,
• 2:56
  Speaker 2: blueberry pancakes, which people are raving about, I must say,
• 3:01
  Speaker 2: steak and eggs, a, uh, what else? Eggs a la purgatory,
• 3:06
  Speaker 2: which are spicy eggs, um, baked in the wood burning
• 3:10
  Speaker 2: oven in a spicy tomato sauce.
• 3:14
  Speaker 2: Oh, there was a Porquetta Benedict.
• 3:19
  Speaker 1: And that's those are the signatures pasta.
• 3:22
  Speaker 2: Oh, baked pastas, right. Yeah, there's some baked pasta, lasagna, right?
• 3:27
  Speaker 2: We had some meatballs
• 3:28
  Speaker 1: and stuffed shells, lots of really delicious pasta dishes that are, um,
• 3:34
  Speaker 1: buffet style, so nobody will judge you on how much
• 3:37
  Speaker 1: you take. I mean, look, it's, it's interesting because, you know,
• 3:39
  Speaker 1: here in Singapore, right, we love our buffets. I don't know.
• 3:43
  Speaker 1: Yes, so I'm sure that this came up in your
• 3:45
  Speaker 1: research when you are creating the menu. What other, you know, um,
• 3:49
  Speaker 1: peculiar things came up with the research like maybe certain
• 3:51
  Speaker 1: things that we might like more? How did you tailor it,
• 3:54
  Speaker 1: for example, to the audience here? Did that kind of
• 3:57
  Speaker 1: come up as well?
• 3:57
  Speaker 2: Well, you know,
• 3:58
  Speaker 2: we have to stay true to our flavors, right? And
• 4:01
  Speaker 2: uh people ask all the time or journalists ask all
• 4:04
  Speaker 2: the time, how have you adapted?
• 4:07
  Speaker 2: The food that you cook back home to the Singaporean palate,
• 4:12
  Speaker 2: and it's something that we can't really adapt to because
• 4:16
  Speaker 2: we are Italian and that's the brand that we brought here.
• 4:20
  Speaker 2: So I would say, for instance, at Estate, which is
• 4:23
  Speaker 2: the grand buffet next door, that's clearly Asian.
• 4:29
  Speaker 2: International, right? Clearly, and there are so many choices, and
• 4:34
  Speaker 2: I go there and I love to walk the rooms
• 4:36
  Speaker 2: and I think it's spectacular. But look at the real
• 4:40
  Speaker 2: estate in Ostriamozza is much smaller. It's not all those
• 4:45
  Speaker 2: multiple rooms specialized. Yeah, and it's also very focused on
• 4:49
  Speaker 2: Italian and it's also, um, we're very, um,
• 4:54
  Speaker 2: Determined to make the food that can sit on a buffet.
• 4:57
  Speaker 2: Not everything can. Yeah. So we're not doing big portions of, say,
• 5:03
  Speaker 2: the baked pasta. We're making the pizzas or baking the
• 5:06
  Speaker 2: pizzas kind of slowly, so they're not sitting for
• 5:10
  Speaker 2: hours.
• 5:10
  Speaker 1: Yeah, and, and you're not going to have as much
• 5:12
  Speaker 1: food wastage too, which is a good thing. And the
• 5:15
  Speaker 1: small portions, they add up. They really add up. Yeah.
• 5:18
  Speaker 1: Never underestimate a buffet. Trust me on this one. So
• 5:21
  Speaker 1: of course, I think for celebrity chef.
• 5:22
  Speaker 1: Nancy Silverton, her entire resume is available for you online
• 5:26
  Speaker 1: and even the masterclass goat series as well. I do
• 5:28
  Speaker 1: want to ask a question to chef Elizabeth Hong. Could
• 5:31
  Speaker 1: you share with us your journey? How did one go
• 5:33
  Speaker 1: from a sous chef and then climbing the ranks in
• 5:36
  Speaker 1: our culinary director? Congratulations.
• 5:38
  Speaker 2: I gotta say, she started at the bottom, so it
• 5:40
  Speaker 2: wasn't even a sous chef. That's already getting up there.
• 5:44
  Speaker 1: She
• 5:44
  Speaker 2: started.
• 5:46
  Speaker 1: There we go. Tell us. Somebody might be inspired by
• 5:49
  Speaker 1: your journey. Well, um,
• 5:52
  Speaker 1: You know, nowadays, I feel like a lot of people
• 5:55
  Speaker 1: like to do a year or two to pad their
• 5:58
  Speaker 1: resume and then move on to the next, um, either
• 6:01
  Speaker 1: better or more reputable place. I really stuck with it.
• 6:05
  Speaker 1: I've only had one job in my life, and that
• 6:07
  Speaker 1: is Moza, uh, 19 years now. So, um, but you
• 6:11
  Speaker 1: look 19. I know that is the right answer.
• 6:16
  Speaker 1: I should have said it.
• 6:19
  Speaker 2: And you know, I also have to interject and say
• 6:21
  Speaker 2: that Liz's mom, Jenny has the most, uh, well respected
• 6:26
  Speaker 2: Korean barbecue in Los Angeles. It's called Clark, it's like.
• 6:31
  Speaker 2: Park's barbecue, um, filled with not only locals but so
• 6:36
  Speaker 2: many celebrities. I don't know, have you heard of Anthony
• 6:38
  Speaker 2: Bourdain or did you know that was his favorite Korean barbecue.
• 6:42
  Speaker 2: So she has it in her DNA,
• 6:45
  Speaker 1: right?
• 6:46
  Speaker 2: OK.
• 6:47
  Speaker 1: Yeah, I, I grew up in the, in the restaurant. But,
• 6:50
  Speaker 1: but in my, at my mom's place, I just, I,
• 6:54
  Speaker 1: there was no turnover. The chef was the same the
• 6:57
  Speaker 1: whole time. The manager is the same since day one.
• 7:00
  Speaker 1: Everyone there I grew up with, they saw me when
• 7:02
  Speaker 1: I was very small. So it never really occurred to
• 7:06
  Speaker 1: me to say like, oh, I'm gonna go over here
• 7:08
  Speaker 1: now or I'm going to move over there now. I
• 7:09
  Speaker 1: just stuck with it. And I think if you, as
• 7:12
  Speaker 1: a young cook, stick with what a place that you
• 7:16
  Speaker 1: like and just keep
• 7:17
  Speaker 1: Going and stick with it, you will eventually reach all
• 7:21
  Speaker 1: of your goals and more. Well, it's interesting because I
• 7:24
  Speaker 1: think sometimes the perceptions do change as the generations change.
• 7:28
  Speaker 1: And I feel like, you know, my parents always told me, OK,
• 7:30
  Speaker 1: loyalty is really important, right? If you, but do you
• 7:33
  Speaker 1: feel like that has slowly evolved and changed over the
• 7:36
  Speaker 1: years because 100%. People tend to want to chase their
• 7:39
  Speaker 1: dreams and go everywhere, right? What do you think the
• 7:42
  Speaker 1: generation now is more about um instant gratification.
• 7:47
  Speaker 1: So you have to feel some something right away. Like
• 7:51
  Speaker 1: the payoff is right now social
• 7:53
  Speaker 2: media, you know, TikTok, that's really changed the game, the
• 7:58
  Speaker 2: game in all fields, especially the culinary field. Like a
• 8:01
  Speaker 2: lot of people cook food because they want to see
• 8:05
  Speaker 2: it on Instagram. So it's not about the taste.
• 8:09
  Speaker 2: Or the flavor. It's about how this aesthetic,
• 8:12
  Speaker 1: aesthetic, yeah, and the wow factor, right? I mean, this
• 8:16
  Speaker 1: leads really nicely into the next question, right? Because we're
• 8:18
  Speaker 1: curious now that you brought up the fact that, you know, Instagram, TikTok,
• 8:23
  Speaker 1: every other platform out there, even, you know, Netflix and
• 8:26
  Speaker 1: all these streaming platforms have shone so much light on
• 8:28
  Speaker 1: celebrity chefs.
• 8:30
  Speaker 1: And it has become a kind of situation where people
• 8:34
  Speaker 1: really want the fame as well.
• 8:37
  Speaker 2: Right? Yeah, people started out wanting to cook in my generation.
• 8:42
  Speaker 1: So how has this completely changed the game in terms
• 8:45
  Speaker 1: of the term celebrity chef? I'm sure it has evolved.
• 8:47
  Speaker 1: I mean, the people that have the most followers and
• 8:50
  Speaker 1: the most views, I don't know if they know how
• 8:51
  Speaker 1: to cook or not.
• 8:54
  Speaker 1: Oh, she delivered,
• 9:00
  Speaker 1: you know, not to put anybody down because they certainly
• 9:03
  Speaker 1: know how to present something and how to make it
• 9:06
  Speaker 1: and market and, and that's a skill on its own, right?
• 9:09
  Speaker 1: A really great skill. But, but do they know how to,
• 9:13
  Speaker 1: how to, you know, build the proper dish, right? Exactly.
• 9:17
  Speaker 2: And nowadays and like, for instance, in the cookbook world, um,
• 9:22
  Speaker 2: Early on, you know, I've written 11 cookbooks. I'm working
• 9:25
  Speaker 2: on my 12th right now. When I first sold my
• 9:28
  Speaker 2: first cookbook, it was by reputation, it was by, um,
• 9:33
  Speaker 2: By, uh, talking about what it is that I wanted
• 9:35
  Speaker 2: to cook, right? Um, and you were accepted on those premises. Now,
• 9:41
  Speaker 2: the first question an editor or a publisher will ask is,
• 9:45
  Speaker 2: how many followers do you have? Right? And that's like, wow.
• 9:49
  Speaker 2: They really ask that as a leading question. Yes, and
• 9:52
  Speaker 2: I've suggested so many talented cooks to say my agent
• 9:56
  Speaker 2: or my publisher, um.
• 9:58
  Speaker 2: Telling them, you know, that you really need to check
• 10:00
  Speaker 2: out this restaurant. I think it would make the great,
• 10:02
  Speaker 2: you know, these cooks would make the greatest book. And
• 10:05
  Speaker 2: if they didn't have enough followers, they weren't interested. That's
• 10:08
  Speaker 2: so scary. It is a little bit scary. No, for
• 10:11
  Speaker 2: exactly what Liz said is, unfortunately, a lot of the
• 10:16
  Speaker 2: people that have the largest following don't have the foundation
• 10:20
  Speaker 2: and the foundation to teach you how to cook.
• 10:24
  Speaker 1: I love how you both just sit it as it is.
• 10:27
  Speaker 1: We should, we should be listening to these things. Yeah, no,
• 10:30
  Speaker 1: but on the flip side, you know, social media, Instagram,
• 10:33
  Speaker 1: all of that stuff, the videos and the reels, the
• 10:36
  Speaker 1: people that really do know what they're doing, they have, um,
• 10:39
  Speaker 1: opened themselves up to the world and to showcase what
• 10:43
  Speaker 1: they know, and you learn so much from that too.
• 10:45
  Speaker 1: If you find someone that's like, OK, this guy really
• 10:48
  Speaker 1: knows what he's doing, and you watch his videos, you
• 10:50
  Speaker 1: can learn so much about.
• 10:51
  Speaker 1: Things that you never would learn on your own, um,
• 10:54
  Speaker 1: different cuisines or different styles of cooking or techniques, and,
• 10:58
  Speaker 1: and also so many ideas that you have and inspirations
• 11:02
  Speaker 1: that you would never find anywhere else. So
• 11:04
  Speaker 2: I think you have to find the authentic people rather
• 11:08
  Speaker 2: than just the trendy. Yeah,
• 11:11
  Speaker 1: yeah, yeah. And you know what, honestly, I've met some
• 11:13
  Speaker 1: excellent chefs here in Singapore and a lot of them.
• 11:16
  Speaker 1: Just don't like being on social media.
• 11:18
  Speaker 2: Well, it's difficult.
• 11:19
  Speaker 1: They love it. They're like, I can't, I really can't.
• 11:21
  Speaker 1: Then they have to hire someone to like help them
• 11:24
  Speaker 1: manage with the content. Yeah. And if you were live
• 11:27
  Speaker 1: with us on TikTok, you're tuning into the exclusive behind
• 11:30
  Speaker 1: the scenes chat. We're sorry for making you hungry right
• 11:34
  Speaker 1: now at 9:35 a.m.
• 11:37
  Speaker 1: Miss it moments, but if you just joined us live
• 11:39
  Speaker 1: on air and on TikTok Live as well, in the studio,
• 11:41
  Speaker 1: we have chef Elizabeth Hogg and celebrity chef Nancy Silverton,
• 11:44
  Speaker 1: sharing with us all the details about Saturday brunch over
• 11:47
  Speaker 1: at Osteria Moza which we'll cover in just a while.
• 11:49
  Speaker 1: But Sonia, you, you, you know me and all these
• 11:52
  Speaker 1: media stuff. So to both our chefs here in the studio,
• 11:55
  Speaker 1: I have a burning question to ask, a bit of
• 11:57
  Speaker 1: a personal one as well.
• 11:58
  Speaker 1: I, I mean, having been in this media industry for
• 12:01
  Speaker 1: a while, we often get invited to all these food tastings,
• 12:04
  Speaker 1: grand openings and all that, and the food maybe for
• 12:08
  Speaker 1: that week will be fantastic. OK, we know where this
• 12:11
  Speaker 1: is going. And then once the the the the head
• 12:14
  Speaker 1: chefs go back or celebrity chefs leave Singapore, I mean,
• 12:18
  Speaker 1: I'm not a food connoisseur and I and I'm very
• 12:20
  Speaker 1: careful when I say this, but loads of comments will go, oh,
• 12:23
  Speaker 1: the standards have dropped.
• 12:24
  Speaker 1: So I feel that given how both of you are
• 12:26
  Speaker 1: in town, maybe Asteria Mozza, they're all on high alert,
• 12:29
  Speaker 1: like we've got to make this right. How, how does
• 12:31
  Speaker 1: one maintain standards of such a well renowned restaurant like yours?
• 12:35
  Speaker 2: Well, one is we do visit and that's important. So
• 12:38
  Speaker 2: it's not something that our, um, we, we care deeply
• 12:42
  Speaker 2: about our brand and it's important. That's a key. But
• 12:46
  Speaker 2: I think also to
• 12:48
  Speaker 2: That the staff knows that we are always thinking about them, uh,
• 12:53
  Speaker 2: and also, you know, trying to encourage when we get
• 12:57
  Speaker 2: there and we see all of the wonderful things that
• 13:01
  Speaker 2: they're doing, uh, we let them know, uh, and then
• 13:05
  Speaker 2: the things that have to be tweaked, we tweak. But again,
• 13:08
  Speaker 2: it is really important that our brand.
• 13:12
  Speaker 2: Maintains the standards and there's nothing, a compliment that is
• 13:17
  Speaker 2: no better to me is when somebody will say, I
• 13:19
  Speaker 2: went to Singapore, I went to Moza, and it tasted
• 13:23
  Speaker 2: just like LA. And then we know we're doing our
• 13:26
  Speaker 2: job
• 13:26
  Speaker 1: right.
• 13:27
  Speaker 2: And they're doing
• 13:28
  Speaker 2: their job
• 13:28
  Speaker 1: right. You brought up a good point because the affirmations
• 13:31
  Speaker 1: are important too. Yeah. And I don't know whether in
• 13:33
  Speaker 1: an Asian community, do we do that? I'm not sure.
• 13:37
  Speaker 1: But we'll see. Well, maybe that's something that we can adopt,
• 13:40
  Speaker 1: but
• 13:40
  Speaker 1: Um, speaking of which, the F&B industry here in Singapore
• 13:44
  Speaker 1: has been hit quite badly, I would say, you know,
• 13:46
  Speaker 1: especially for a lot of our smaller, more independent local
• 13:50
  Speaker 1: F&B owners. Um, what, what do you think? Do you
• 13:52
  Speaker 1: think this is like a worldwide kind of situation right
• 13:55
  Speaker 1: now with, with F&B?
• 13:57
  Speaker 2: Definitely worldwide.
• 13:58
  Speaker 1: How, how can we get better?
• 14:00
  Speaker 2: You know, it's, I think that, um, for, you know, worldwide,
• 14:05
  Speaker 2: finding staff that want to still be in this business
• 14:08
  Speaker 2: is tough. Um.
• 14:10
  Speaker 2: You know, it's not a, there's not a lot of
• 14:13
  Speaker 2: financial rewards in it, right? It's a lot of hard
• 14:16
  Speaker 2: work and I know that after 2020 in United States,
• 14:21
  Speaker 2: a lot of people left the industry and have not returned. Um,
• 14:27
  Speaker 2: I think that, um, as far as prices, everything costs
• 14:32
  Speaker 2: so much more and therefore it's reflected on the prices
• 14:36
  Speaker 2: on menus and I think the public needs to be aware.
• 14:40
  Speaker 2: That
• 14:42
  Speaker 2: Restaurateurs, owners are not making more money. They're not necessarily greedy.
• 14:47
  Speaker 2: It's that that's what they need to charge in order
• 14:49
  Speaker 2: to survive.
• 14:50
  Speaker 1: They're
• 14:50
  Speaker 1: paying for everything, for everything, labor, yeah, rental, especially here
• 14:56
  Speaker 1: in Singapore, it's crazy. It's crazy. It's very high. I
• 15:00
  Speaker 1: want to ask a food.
• 15:01
  Speaker 1: Question. It's almost as if, you know, in the scene
• 15:03
  Speaker 1: where Ratatouille, the movie, where when the chef bites into
• 15:06
  Speaker 1: a simple serving of Ratatouille, he gets thrown back into
• 15:09
  Speaker 1: all these childhood memories. Favorite dish of all time that
• 15:12
  Speaker 1: gives you that exact same feeling. Chef Elizabeth, we can
• 15:15
  Speaker 1: start with you. Wow. That same exact feeling of the
• 15:18
  Speaker 1: Ratatouille judge. I think she better say her mom's cooking.
• 15:22
  Speaker 1: Better say, say that, yeah. But just like the most simple,
• 15:27
  Speaker 1: pleasurable to me is bread and butter. Whoa. But, but
• 15:31
  Speaker 1: when it's made, yes, when the butter is, you know, really,
• 15:36
  Speaker 1: really good quality and creamy and salty, and the bread
• 15:40
  Speaker 1: is crusty and delicious.
• 15:42
  Speaker 1: Mm, sourdough, yeah,
• 15:45
  Speaker 1: very healthy.
• 15:46
  Speaker 2: But I, you know, it's that ratatouille moment is, is
• 15:49
  Speaker 2: key in that movie, and I think that was a
• 15:50
  Speaker 2: beautiful moment. But that's when you also know that you've
• 15:54
  Speaker 2: made a successful dish, when you can bring back somebody's
• 15:59
  Speaker 2: own memories. So there's a very
• 16:01
  Speaker 2: Um, now very, uh, famous moment in my life, in
• 16:05
  Speaker 2: my career is when I was on a baking show
• 16:09
  Speaker 2: with Julia Child. She was hosting it, and I made
• 16:13
  Speaker 2: something that when she tasted it, she started to cry.
• 16:16
  Speaker 2: And she's the most renowned, uh, uh, she was around,
• 16:21
  Speaker 2: she's no longer alive, was one of the most renowned, uh,
• 16:25
  Speaker 2: person in the cooking profession in the United States. Anyway,
• 16:28
  Speaker 2: so I looked at her and I thought, oh no.
• 16:30
  Speaker 2: I must have burnt her because what I, what I
• 16:33
  Speaker 2: gave her was something that was very hot. Um, and
• 16:36
  Speaker 2: then seconds later she said, this is a dish.
• 16:40
  Speaker 2: To cry over and it wasn't that.
• 16:44
  Speaker 2: It was a dish to cry over. It was a dish,
• 16:47
  Speaker 2: I think, that brought her back to a certain time
• 16:50
  Speaker 2: in her life when she was probably in France with
• 16:53
  Speaker 2: her husband who was no longer alive and they were
• 16:55
  Speaker 2: sharing something together. And that's what food should be. Food
• 16:59
  Speaker 2: should bring out
• 17:00
  Speaker 1: memories. Yes, 100%.
• 17:02
  Speaker 1: I love eating with people because I want to experience
• 17:05
  Speaker 1: this together with you, you know, yeah. Has it been
• 17:08
  Speaker 1: one for you, chef, in terms of a dish that
• 17:09
  Speaker 1: brought back memories
• 17:10
  Speaker 2: a certain dish, you know, for me, I think it's
• 17:13
  Speaker 2: any dish that first of all, is simple. One that
• 17:17
  Speaker 2: it's not full of all these crazy ingredients, right? And
• 17:21
  Speaker 2: usually it's in the category of slowly braised food, whether
• 17:26
  Speaker 2: it's chicken.
• 17:27
  Speaker 2: Beef, right? Even a pasta dish, yeah, like exactly like
• 17:31
  Speaker 2: a beef cheek, something that's softish, but full of flavor, um,
• 17:36
  Speaker 2: you feel like it's made with care, love, you know,
• 17:39
  Speaker 1: that kind of dish. I mean, look, to wrap it up,
• 17:41
  Speaker 1: when it comes to Italian food, I feel like I
• 17:44
  Speaker 1: always go for the simple stuff first.
• 17:46
  Speaker 1: Because that is the mark of a good restaurant, you know,
• 17:49
  Speaker 1: if you can do it well. Thank you so much
• 17:51
  Speaker 1: for making us hungry. My stomach is churning. Yeah. Anything
• 17:56
  Speaker 1: else you would like to add? Because we do have
• 17:58
  Speaker 1: some people actually commenting right now on TikTok Live already,
• 18:01
  Speaker 1: and I think they would love to try it. Any
• 18:03
  Speaker 1: last things you would like to share before we wrap
• 18:05
  Speaker 1: it up here?
• 18:08
  Speaker 2: Saturday brunch. Come visit us at the Hilton on Orchard, uh,
• 18:13
  Speaker 2: and taste our food,
• 18:14
  Speaker 1: right? If, if people were to go, will they see
• 18:16
  Speaker 1: a special appearance you walking around well,
• 18:18
  Speaker 2: until Tuesday. You'll see, you'll see us there today, but
• 18:21
  Speaker 2: we'll be back in August, September. Beautiful. So there you
• 18:25
  Speaker 2: will see us move around, moving
• 18:27
  Speaker 1: around. We'll catch up then and more shopping for you
• 18:30
  Speaker 1: for more hair clips in Takashimaya.