Kong Cooks
Nancy Leeson over at the Seattle Times wrote a wonderful piece on Christopher Kong recently, Southeast Asia an inspiration for Seattle chef Chris Kong. She followed the Roosevelt High grad from his time scampering around the kitchen of the restaurant his parents opened in to his internship with Trophy Cupcake and a Ballard fish market to the kitchens of Kuala Lumpur and, of course, back to the restaurant his family runs here in Wallingford, Perche No Past and Vino. After you…