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Culinary Journey Wire

Chris-Kong.jpgNancy Leson profiles Chris Kong, who grew up working at his parents' restaurant Perche No, then left Seattle to travel through Southeast Asia. An ethnic Chinese, Kong grew up cooking Italian food, but spent his travels learning both traditional and contemporary cuisine of Malaysia and its neighboring nations. Now that he's home, Kong shares his expanded knowledge at Perche No's monthly Malaysian and Thai dinners. [Seattle Times]