Speaker unverified: uncertainty

Transcript context

…And then coated in batter and deep-fried, right? I don’t know how well you know American Chinese food, like what you can find in America. I assume you do know it well. I wanted to find out, how is it different from what you can find in England? Is it basically the same scene, or is it a different scene? You have the old-school American Chinese food — chop suey, egg foo young — I would say were not as big in Britain. They were in the early days, but you don’t see them anymore. I actually had my first American Chinese chop suey last year in Los Angeles. I went to this café in the Grand Central Market with Yu Bo, a famous Sichuanese chef, and I made him eat chop suey because I wanted to see his reaction. [laughter]…

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