#ChineseFoodiesofIG: Paolo Espanola of Hidden Apron

Paolo Espanola of Hidden Apron

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I'm Tsinoy - half-Filipino, half-Chinese (Philippine-born mom's ancestors hail from Amoy/Xiamen), born and raised in Saudi Arabia until high school, educated in the Midwest, USA, and living in NYC. I'll always be ‘from somewhere else’.

What does home taste like?

Chicken shawarma with red Tabasco hot sauce, side of falafel (of the fava variety), and pickles.

Share a food memory:

My family would make the trip from Saudi to Philippines every Christmas which, despite the country being heavily Catholic, really just meant an excuse to feast on Chinese-Filipino food and Christmas classics with my mom’s side of the house. There’d always be baos but with pork asado, paella but made with glutinous rice, macaroni-fruit salad, wonton soup, morcon, saucy taro cake, ube ice cream, some type of pansit and lumpia. The menu hardly changed.

The most underrated Chinese ingredient:

This is a tough one as what's underrated to one is a staple to another. Perhaps corn starch. It's often overlooked by home cooks and what gives many restaurant dishes that silky feel just as butter does in other cuisines.

Who’s your Chinese food legend?

The inimitable Martin Yan. A lot of mainstream TV never got past the Saudi censors but long before I got into food, I watched Yan Can Cook on a weak TV signal in all its grainy glory.

Dream dinner party guests:

Ligaya Mishan (word enchantress), Felice Prudente Sta. Maria (time traveler), Jane Goodall and David Attenborough (reminders of a full life), St. Anthony Bourdain (RIP), my guakong (RIP).

A Chinese recipe everyone should learn:

Congee. It's such a simple dish that allows for a lot of creativity while still providing a sense of home to return to. It’s also a dish that ties many cultures together and what better way to make connections than through food!

Last meal on earth:

Large plate of mandi or bukhari rice, grilled lamb, salata harr, raw onions and chilis, sides of tabbouleh, hummus + tahini, pita.

Idea for a Chinese fusion dish:

My mom's Chinese adobo: chicken, soy sauce, oyster sauce, ginger, scallions, star anise, hard-boiled egg, and your vinegar of choice.

What does Chinese food mean to you?

Family. My experience with Chinese food stands in stark contrast to the sad desk lunch that it's influenced how I think about food. Break Bread, Break Boundaries.