date:Feb 01, 2013
When Tony Tan Caktiong looks back at his childhood, he remembers tasting things. His father, a chef in a Buddhist monastery in Manila, would return home to cook for his family, making delicious meals from whatever simple ingredients he could find. My mother would say I was the most difficult to bring up because I was the choosiest in terms of taste, whereas my brothers would just eat anything, recalls the third of seven children. She would say, You are the hardest to satisfy.
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