Everyone loves comfort food because of the flavor memories they make us remember. I grew up with a Chinese mother and Trinidadian father so comfort or classic American dishes were taken to the next level with different spices and ingredients. I recommend updating classic dishes by changing the protein. The results are usually more developed in flavor and texture, and it’s a good way to help diners step out of their culinary safety zone. At our restaurant, my signature dishes follow this philosophy. Instead of chicken and waffles I do “duck and waffles” using crispy duck leg confit and a duck egg. For the all American steak ‘n’ eggs benedict, oxtail stew is the star. Believe me, these dishes create new flavor memories!