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Hong Kong is a wonderful, mixed-up town where you've got great food and adventure. First and foremost, it's a great place to experience China in a relatively accessible way.

Anthony Bourdain

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Anthony Bourdain
Age: 61 †
Born: 1956
Born: June 25
Died: 2018
Died: June 8
Chef
Cook
Essayist
Journalist
Novelist
Television Presenter
Television Producer
Traveler
Writer
New York City
New York
Anthony Michael Bourdain
Tony Bourdain
Tony Michael Bourdain
Anthony M. Bourdain
Tony M. Bourdain
Anthony Michael Tony Bourdain
Way
Adventure
Kong
Food
Foremost
Wonderful
Accessible
Experience
Relatively
Place
Mixed
Firsts
Town
First
Towns
Great
China
Hong

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When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
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I try to very hard to avoid a situation where I would be eating cat or dog I've managed to gracefully avoid that. It's hypocritical of me and an arbitrary line, but one that I have managed to avoid crossing.
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Writing anything is a treason of sorts.
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My love of soft, runny cheese - it's impossible to resist.
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I make friends faster and easier than journalists.
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Never try to get your kid to eat anything she doesn't already want to eat. Just eat interesting stuff in front of her while completely ignoring her. Never, ever suggest try it. Never say those dreaded words try it, it's good. Or worse, It's good for you. That'll poison the well.
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I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.
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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
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The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.
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Food is so personal - I mean someone is talking to you when people are cooking for you. I like to hear an identifiable voice.
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People everywhere have been very, very good to me, whether I'm with or without cameras.
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Recognise excellence. Celebrate weirdness and innovation. Oddballs should be cherished, if they can do something other people can't do.
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I don't snack. I don't generally eat sweets or drink soda. I never eat between meals or even before big ones.
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As I see it, fast food outfits have targeted small children with their advertising in a very effective way. You know, it's clowns and kid's toys and bright colors and things like that.
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Without new ideas success can become stale
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I believe - to the best of my recollection, anyway - that I soon made the classic error of moving from margaritas to actual shots of straight tequila. It does make it easier to meet new people.
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On one hand we encourage and allow major pharmaceutical companies to openly hook vast sectors of our population on narcotics, and then we cut them off and throw them in jail, and moralize about it. It is clearly a huge, huge, and growing problem. It's devastating. We need to treat it as a health crisis, which it is, and stop moralizing.
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Anything that improves people's expectations of a meal is good for the world. Anything that weans even one kid or one adult away from Chili's or T.G.I. Friday's is definitely a win for the good guys.
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I write quickly with a sense of urgency. I don't edit myself out of existence, meaning I'll try to write 50 or 60 pages before I start rereading, revising and editing. That just helps with my confidence.
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I would frankly be shocked if Donald Trump even knows how to use chopsticks or is even able to manipulate them with those tiny little fingers.
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