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Esther Lee  Esther Lee is a chef at Obelisk in Washington, DC, but more importantly, she is a dedicated seeker of all things delicious (with a major in pork) and is willing to go the extra mile in the name of epicuriosity. To satisfy this pursuit, she has traveled to Korea, where she studied the cuisine of the Royal Court, to Spain, where she once ordered a whole roasted suckling pig (as a party of one), justifying the feast with “the ribs were really, really tiny”, and to Vietnam, where in spite of WHO Bird Flu alerts, she fearlessly hit Grilled Chicken Street and seriously threatened the bird population. Among her other virtues, Esther is a model of culinary flexibility. She transitions effortlessly from roasted squab and Sangiovese to blue crabs and beer. (Contributed: Why I love Ga Nuong)Phuong Vo  As a native of Vietnam, the evolution of Phuong’s food world has been as dramatic as the country’s changing economic and political context. As a child, Phuong waited in line at the state store with ration coupons, hoping there would be eggs left when it was her turn; she helped her family plant herbs and vegetables in the courtyard to supplement their meager meals. She remembers when going out for a simple bowl of pho was a luxury, rather than every day fare. As the economic barriers fell away, ingredients became more readily available and the entrepreneurial spirit took hold in Vietnam, it was hard to keep up with the proliferation of markets, vendors and stalls dishing up "old Vietnamese food." But Phuong was hungry to try them all and has conducted years of exhaustive research, cultivating a stable of reliable favorites. Her exacting standards are for not only taste and quality but also sanitation and hygiene; with Phuong’s seal of approval, it’s definitely safe to eat. Phuong is not only a friend and colleague, but was also a guide and partner when we set out to explore every snackable corner of Hanoi.Ben Moeling
Nga Kim Nguyen  Nga was born in Saigon in 1975, but due to the political situation she and her family left in 1980, eventually arriving in Ohio. She grew up there and followed the family tradition, becoming a superb cook. Few activities excite her more than spending hours experimenting in the kitchen, where her culinary interests range from southern Vietnamese to Italian to Thai. In 2001 she returned to Vietnam on a Princeton-in-Asia fellowship to Hanoi. Though her family was concerned, she knew that was where she could make a difference. After a period in the USA for graduate study, she joined her soon-to-be husband in Thailand for a year before moving back to Hanoi again in 2005 to work in the social development sector. She is now running a national health project to promote handwashing with soap in Vietnam, and spends her free time cooking at home and enjoying the ever growing number of places to eat great food in Hanoi.
Rachel Fix Dominguez and John Dominguez
Rachel and John are, to the surprise and chagrin of many, mutton lovers. Their extensive travels in Mongolia have introduced them to the culinary pleasures of mutton served many ways, as well as to the delights of camel yogurt, yak butter, roasted marmot, and fried pony meat. Rachel's work as an academic specializing in Mongolian higher education has provided the couple with an impetus to return to the country where they first met as Peace Corps Volunteers years ago. John is always ready for a new food-related adventure, and refers to himself and Rachel as "experienced eaters" who will munch on almost anything - including, recently in China, fried scorpions and starfish. (Contributed: Ulaanbaatar) |
Raised in a Connecticut suburb on cream of chicken casserole, Ben is a U.S. diplomat who has eagerly embraced the foods, flavors and culinary eccentricities of the places where he has worked and traveled over the last 15 years. His gastronomical appreciation has grown to include Hunan stewed pork belly, Hanoian peanut sticky rice and Lao sour pork, as well as more continental delicacies as pan seared foie gras, stewed beef cheeks and fresh fava bean paste. Ben has tackled snake seven ways, kabrit bucanee (Haitian grilled goat), and has learned to make his peace with fish, shrimp and even chickens served with their heads on. Having come a long way from his culinary roots, Ben now knows his way around the kitchen, and his chicken orzo soup, fricasseed chicken with red cabbage and simple roasted chicken are among his wife’s favorite comfort foods. When not actually sitting at the table, he enjoys rocketing down single track trails on his mountain bike, watching (and occasionally playing) rugby, and enjoying a good book with a side of single malt. 
Christine is an American born in Italy who has resided in France, Switzerland, Denmark, Singapore, and China. Some say she's restless, others suspect a witness protection program. The unfortunate result of her vagabond lifestyle is that she is not fluent in any one particular language. But her passion for travel has exploded into a passion for food. And while she still has angst in the kitchen, she is slowly learning when to use a paring knife and when to use a butcher knife. Her husband is quite happy with her new found culinary interests but stays far, far away when there is slicing and dicing. (Contributed: Singapore)
