16# Why spam is top tier in East and South East Asia, what we’d be if we weren’t Chef and wok techniques

First off, thank you all for the amazing questions, there were a lot and couldn't fit them all in on this podcast, but it means we have questions lined up for the next which is very help full! In this podcast we were asked about how we use the heavy carbon steel woks and why we can lift them all day long and not get tired? What kind of fusion foods we've tried and seen, which do we hate and which do we love? What would we be doing if we weren't South East Asian chefs? Where do we see ourselves in 5-10 years? Is spam used in Chinese cooking? Is aged expensive soy sauce worth the price tag? So if any of these topic holds your interest you might want to listen to this episode.