Roy Choi, a culinary icon known for his vibrant presence in the food scene, releases his new cookbook, The Choi of Cooking, twelve years after his first. In this time, he has experienced shifts in his eating habits—from a voracious appetite to a more moderated approach. During a typical day, Choi enjoys fresh seasonal fruits and engages in a unique lunch club with various personalities from the entertainment and fashion industries, sharing meal experiences and culinary inspirations.
"It's 12 years between books - whenever you take that much time between something, it's like, Do people even remember? Will what I have to say still resonate?"
"I was known for going hard. If we went to Korean barbecue, it was known that I would order enough food for nine people."
"Now, instead of eating five cheesesteaks, maybe I'll just have one."
"There's a real difference when it's the peak season - from late April to June, it's like eating Jelly Bellies."
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