Shanghainese

So you grew up knowing the traditions of Cantonese cooking, which is very specific to a region.

But along the way, you picked up Shanghainese style cooking, Sichuan styles of cooking, Vietnamese styles of cooking.

How did you pick up these different, these other schools of Chinese cuisine, which come from parts of China that you weren't as familiar with?

I think it might have been way back, way back, 1980, when I realised that I can't keep cooking the same dishes.

I don't know why I let her get away with it for so long.

Quick note that my ex is Shanghainese, Shanghanese, sorry, I don't know how to say that, not Singaporean.

She wanted to move to Singapore to be close enough to her, visit her family, but still be able to find high-paying work in her field.

Okay.