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I am obsessed with Chinese restaurants. Like many Americans, I first discovered them in my childhood.

I think I've written about family and things in 'Taipei' which could be considered Asian culture.

Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.

I don't really get into architecture in the hotel room. But maybe a little Feng Shui here and there.

I like what I see now in China, but I think the Japanese are a step ahead into craziness and weirdness. I go to galleries there that are the size of a New York elevator, and every time I'm surprised by the amazing things I find. I really hope I'll be able to promote some of these artists, to show their work in the West.

I am an Asian designer. I was born in Taiwan. That is who I am. But I am a designer, like any designer of any race. Growing up in the '80s in Taiwan, the arts were not considered a career.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

I have my clothes made in Hong Kong, but I love Shangai Tang in New York.

I'm fascinated by Japanese cuisine.

My plan is to open five restaurants based on the five elements in Chinese philosophy: wood, water, fire, earth and metal.