Marc Forgione’s Southeast Asian restaurant Khe-Yo is causing quite the stir in TriBeCa. After years of working together, Forgione has partnered with Executive Chef Soulayphet (Phet) Schwader, who cooks up delicious items like Bamboo Grilled Quail, Pork Belly with Quail Egg and Duck Laap. We chatted with both on everything food, because who doesn’t want to know the routines behind this ying and yang partnership?
Describe your ideal food day…
As much bone marrow, pig’s face, and ‘everything bagel’ gougéres that I could possibly fit in my stomach.
What’s your drink?
I’ve been really into Negronis lately. And anything with Del Maguey Mezcal.
What would your last meal be?
How do you start your day?
By opening my eyes.
What are your favorite places to travel for food?
Don’t get me wrong, I love traveling the world, but one of the things I love about New York City is that I can walk in five different directions from my apartment and get five different cultures of food.
What ingredient do you consider overrated?
White truffle oil
What ingredient are you convinced makes everything better?
Animal Fat (lamb fat for lamb, pork fat for pork, beef fat for beef, etc.)
Your afternoon snack…
These days, I eat a big salad because I know I’m going to be tasting an incredible amount of food for the rest of the night.