- Ming echos fellow speaker Michael Symon's sentiments: Cooks should buy whole spices, then invest in grinders for everything from black pepper to coriander.
- Read the written works of Brillat-Savarin and Escoffier. Other than that, take advantage of Google for recipes and tips.
- To ensure the flavors are well-balanced, always taste your food as you're making it.
- Don't buy into the rule about pairing red wine with meat and white wine with poultry.
- When making tempura, to achieve the ultimate in what Ming calls GB&D ("golden brown and delicious"): Use cold club soda in your tempura batter to keep the batter's gluten cold — and always test the temperature of your oil with a bit of batter. Don't waste precious vegetables or protein!
- Focus on quality ingredients: stock your bar with tequila that's made from 100 percent agave and use only naturally-brewed soy sauce.
I can't wait to try out tempura with Ming's tips and attempt my own rendition of his potstickers inspired by the West. What do you think of the chef's suggestions? Are you a fan his East-West style cooking?