0:00 - Introduction, growing up in Oklahoma as a Korean adoptee of American parents, Americanized Chinese food in Oklahoma, why he started cooking, expectations as an Asian kid in Oklahoma, decision to move to San Francisco and go to culinary school 访谈背景介绍，作为美国父母领养的韩裔在俄克拉荷马州长大，俄克拉荷马州的美式中餐，如何开始做饭，在俄克拉荷马州大家对亚裔孩子的概念，决定搬到旧金山上烹饪学校
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7:39 - Culinary school in San Francisco, life in San Francisco as a young person, working in New York, cooking professionally in San Francisco, success of Mission Chinese Food in San Francisco, opening up Mission Chinese Food in New York, why he chose Chinese food and feelings towards restaurant industry 在旧金山上烹饪学校，作为青少年在旧金山的生活，在纽约工作，回到旧金山做职业厨师，餐馆Mission Chinese Food在旧金山成功发展，在纽约开启Mission Chinese Food，为何选择做中餐与对餐馆生意的看法
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15:39 - How he started Mission Chinese Food with friend Anthony, deciding to cook Chinese food, learning to cook Chinese food, positive reviews and popularity, San Francisco Chronicle reviews Mission Chinese Food, hiring Chinese cooks 如何与朋友安东尼开启Mission Chinese Food, 决定做中餐，学习做中餐，收到高评价且餐馆人气声望，旧金山纪事报评论Mission Chinese Food, 雇用华裔厨师
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29:14 - Relationship with owners of restaurant, learning how to cook real Chinese food in China, visiting Hong Kong Guangzhou and Sichuan, vastness of authentic Chinese food 与餐馆业主的关系，在中国学习如何烹调正宗中餐，拜访香港和四川，正宗中餐的广大范围
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37:35 - Inspirations from authentic Chinese food in Mission Chinese Food, balancing out flavors, going away from “chasing authenticity” 正宗中餐给予Mission Chinese Food的启发, 寻找味道的平衡点，停止追求正宗
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45:30 - Finding the balance between business and creativity, past experiences impacting his cooking now, future plans and expectations for the restaurant, thoughts on Americanized Chinese food and experimenting with recipes 生意与创意的平衡，生活经历对他现在作为厨师的影响，未来对餐馆的打算与期望，对美式中餐的想法和食谱实验
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56:29 - Scale of restaurants and system of cooking, proximity of restaurant to Chinatown, thoughts on authenticity and reputation, his personal relationship with Chinese food, inspiration from Cantonese food and Sichuanese food. 餐馆规模与系统性烹饪，餐馆紧挨唐人街，对于正宗中餐与个人声誉的想法，个人与中餐的关系, 粤菜和川菜给予的启发
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