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Dish

Published Thursday, 26-Aug-2010 in issue 1183

Diana “di” Wong, San Marcos, CA

Program evaluator/academic advisor, California State San Marcos

Community involvement includes Cacche (California Association of Cross Cultural Centers in Higher Education), NASPA, HRC, San Diego Asian Film Festival, Asian Pacific Islander Knowledge Community, Lambda Pi Eta, National Thespian Association

What is currently your favorite eatery or lunch spot?

Hands down Kenga in New York City. For San Diego, for lunch, Dz Akins.

Do you have a favorite dish from any San Diego restaurant?

It would have to be the soy flavored ramen from Mitsuwa!

How often do you cook at home?

All the time! I spend more time in the kitchen than I do in my own bathroom.

What is your favorite dish to prepare?

For an appetizer: stuffed mushrooms with apple wood bacon bits, Eggplant parmasean for dinner.

Do you prefer to cook with others or do you banish all human life from your kitchen?

Both actually. It depends on who I’m cooking with and what we’re cooking. Cooking with others is like a relationship, you have to have that chemistry.

Meat and potatoes, keep it healthy, or bring on dessert?

It depends on my appetite. But I strive to incorporate a balance of all the food groups. But yes, dessert is a must.

What is your favorite condiment?

Japanese mayo! Hooray for MSG!

If you were any food, what food would you be and why?

I would be Chinese Dim sum...I bring a variety of culinary flare to the table.

Name three things that are always in your refrigerator/freezer:

Soy milk, chinese sausage and onions.

Name three people, living or dead, you’d most like to invite to a dinner party:

My grandfather to show him that the culinary gene still runs strong in the family, my ko-wawa because he appreciates my cooking and doesn’t get to enjoy it as often since he’s in the east coast, and Yan can cook.