I am the biggest champion of Asian food. Not just food from my culture, but all of it. I love the slippery textures of offal, the wobbling bits of fat from pork belly done a thousand ways but crunchy, funky pickles in bubblings stews, marinated raw seafood, spoonfuls of chilli powder in salads that make me see through time, fermented fish seasoning ever…
Keep reading with a 7-day free trial
Subscribe to Jess Ho to keep reading this post and get 7 days of free access to the full post archives.