Betelnut’s Alex Ong: The Exit Interview
by Sara Deseran under Chefs, Markets & Produce with No Comments
Tuesday, March 23, 2010
Alex Ong gets a little loco with his taco made with pork leg braised
in duck fat (a.k.a. “duck and muck”).
What was your first taco experience?
When I was an apprentice at the Shangri-La Hotel in Kuala Lumpur in Malaysia, there was a Mexican food celebration where they brought some chefs in…