Warning: This review discusses major world and gameplay elements of Tears of the Kingdom that

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For a decade, Baohaus was one of the best-known restaurants for Taiwanese fare in New York City. According to Eater, the restaurant “helped lay the cultural and culinary groundwork for an ambitious class of modern Taiwanese spots” in the city. It also catapulted founder Eddie Huang to fame as his culinary expertise was thrusted into the spotlight with shows on the Cooking Channel (Cheap Bites), Viceland (Huang’s World) and MTV (Snack Off). He first opened Baohaus on the Lower East Side of Lower Manhatten in 2009, before relocating it to a bigger venue in the East Village. During the 10 years he ran Baohaus, Huang also wrote his memoir Fresh Off The Boat, which led to the TV series of the same name, starring Randall Park and Constance Wu. But in 2020, around seven months into the coronavirus pandemic, Huang announced that Baohaus would be no more. At the time, he wrote in an Instagram post: “I opened this restaurant to tell my family’s story through food at a time when no one was giving Asian Americans a chance in TV, film, books or media generally.” Since then, however, things have changed drastically for the diaspora; this year, the celebrated Asian-led cast of Everything Everywhere All At Once clinched seven Oscars, including Best Picture, Best Actor (Michelle Yeoh) and Best Director (Daniel Kwan and Daniel Sheinert). Now, Huang is casting his eye back to Baohaus, but this time he’s bringing it across the pond and into London. His three-month residency at Neighbourhood in Islington – which previously held “ramen junkie” Ivan Orkin’s Ivan Mazemen residency – will dominate this summer with his signature Taiwanese baos, fried chicken and noodle dishes, bringing a bowl of the Big Apple to the Great Smog. I sat down with Huang over a steaming, fragrant bowl of Taiwanese mince pork stew and rice to talk about what Baohaus’ legacy in New York was, its future in London, and what it means to have a vision. How did it feel when you closed Baohaus in NYC? I always loved having Baohaus. I never intended to close it, but the pandemic hit and I went to Taiwan to be safe, but our landlord kept on charging rent in New York. I just didn’t see an end to it. I’ve been wanting to reopen for a while but when I got home, I had to immediately get to work promoting Boogie. It was kind of bittersweet, but I try to think about everything from a more existential perspective. To have owned a restaurant for 10 years in New York while writing a memoir and doing all these shows, and then directing my first film… I just felt an immense sense of accomplishment and I felt like it was really a part of the fabric of downtown New York. So many people had come through those walls and it meant so much to me, so I was just really proud even though it was closing. It forced me to look back on everything and I had a sense of gratitude and pride, and I wasn’t angry at all. I think I was sad that it was closing, but thankful to the universe for the time that I did get. Baohaus left a legacy for Taiwanese food in New York that spread across the rest of the Western world. How does it make you feel? Even when I go back to Taiwan, people will say, ‘Yo, that’s the pork bun kid’. That’s my name back home. I’m very, very grateful that I made a lot of people happy and Taiwanese people were proud of it, and that New Yorkers were proud of it and loved it. But now, starting it back up in London is just par for the course for me. I’ve never lived in one place. Born in DC, grew up in Orlando, made New York my home. I would say I identified with New York more than anywhere else. I got dragged to LA for my work and then now I got dragged out to London to open Baohaus, so this [Neighbourhood] is now the new home base for the next three months. But the idea is to then start to look at brick and mortar spaces in London and hopefully make it more permanent. What makes Bao Haus stand out? There’s a lot of Taiwanese cooking in London now. What really defines my cooking is there is a straight line between my grandma, my mother, and myself. There are very, very small things I do to adapt it up for my taste or modern tastes, but it’s not adding trendy ingredients or smashing things together. For example, this mince pork stew is how my grandma and my mum would make it. The only thing I pay more attention to is knife skills and the exact cut of the pork belly mixed in with the ground meat. It’s the same with the Chairman Bao, it’s exactly like the baos you get in Taiwan except that I red-cook my pork instead of brown braising. So I stay within the Taiwanese pantry, but I really work on the technique. I read that you don’t really like being called a chef. What don’t you like about that chef territory? The thing is, I definitely think cooking is an art, right? Even the guy selling a dollar bowl of rice is just as artistic to me as somebody doing a tasting menu. But I feel like every generation has these chefs whose food always has to be about them. It’s less about culture and community, and more about, ‘Check out my new idea, my new thing’ and none of it ever has staying power. I get disappointed going to a lot of young chef restaurants because they’re working their s*** out and they want you to pay for their food because they feel they’re being creative. Like, ‘Because we were being creative, you should f***ing pay us and buy our food’. And I’m like, well, this just doesn’t taste f***ing good. If you’re going to charge people this, s*** should be good. There’s a lot of ego. A lot of people didn’t set out to be chefs, they say, ‘I was in fashion or I was in music, or I was a director and I busted out and ended up in food’. People see food as a place they can be all artistic and they think they can creative-direct a restaurant, but this s*** is a lot harder than you think. You can have a cool brand and a great vibe, but to keep people coming back for 10 years, your food’s gotta be really good and be a good deal for your customers. Everything is exciting when it’s new, but does it stand the test of time? Do you keep thinking about it the next day? Are you a perfectionist? Here’s an example: chips. We were known for our taro fries in New York. I did taro fries because you can get French fries anywhere, and they go great with our food, but I wanted to do something different. So I would brine the taro, black it and then double fry it, and they were some of the best fries I’ve ever had and people went nuts for them. But it’s much harder to source taro here in London, because I want the whole fresh taro, not frozen. It was proposed that we do French fries, but they were bringing in frozen ones. But I didn’t want anything like that on our menu that isn’t the best version of it. I guarantee you everything on our menu is the best version you can get here in London. No one’s going to touch my bao. I know there’s another place here, BAO. I’m not even going to eat there. I know mine’s better. I will not try it. I will not. So, back to the fries, I said those fries aren’t going on my menu because they’re not the best fries. So now we’re sourcing all kinds of potatoes. Certain restaurants like St John’s only have chips seasonally when the potato is consistent, and I like that. I like when people are like, when it’s good, it’s good, and I will serve it to you then, and when it’s not good, I’m not going to serve it to you. That philosophy needs to be adopted by more. You don’t have to serve everything, you don’t have to do everything. You don’t have to be the most clever. Just be the best version of you and do what you do best. You know, I got a dozen madeleines from St Johns and I smuggled them all the way back to LA. My wife was like, ‘Dude, are these going to be good?’ After my flight and then another day in between, I heated them up and they were phenomenal. I gave some to my dogs – my dogs got to eat St Johns madeleines! They went crazy. You used to host a TV contest show called Snack, where people got random ingredients and had to make something with it. What’s the best thing you made with random ingredients? I invented the Cheeto fried chicken. It happened when I was really high one night. I didn’t have any bread crumbs, so I crushed up Cheetos in a bag, then coated the chicken and fried it. This s*** is crazy. It was a lot of fun but I spent a lot of time on it and then I found the right Cheetos, the right cheese dust, and I think we really perfected the dish. We only offered it once a year on 4/20 at Baohaus, it became a tradition. So if we have a brick and mortar space in London, I would absolutely bring the Cheeto fried chicken bao back only on 4/20. You’ve worn a lot of hats in your lifetime, restaurant owner, chef, author, director, fashion designer. How do you feel about hustle culture? Everything right now is based on the image and identity that you’re selling. Who are my friends? How do I dress? How am I curating my life? What starter pack do I fit into? I get it – I definitely think it’s important to work extremely hard because it’s hard to make money right now. The income inequality gap is insane and my solution to that is to acquire a skill and just refine it. If you have a tangible skill, you’re already ahead of most people in your generation because most people have knowledge and contacts and willingness, but do they have an actual skill? For example, the idea of a creative director is just so funny. What’s the skill? There’s very few creative directors who are skilled and honour the craft, but being a creative director is not just knowing a few really good photographers and good graphic designers and telling them what to do. You’re telling a story, you’re directing the creative. Do you have the vision? It’s not just the mood board, they need to take it seriously. Read More ‘Ramen junkie’ Ivan Orkin on mazemen, MSG and the resilience of the human spirit BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro

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Jennifer Garner has spoken candidly about the “mess of parenting” her children with ex-husband Ben Affleck, and why it is a “gift”. The 51-year-old actor opened up about raising children while in the public eye during a recent conversation with Sheryl Lee Ralph for Variety’s Actors on Actors series. During the discussion, Ralph said that she had “many things in common” with Garner, as a fellow actor and mother. “With all the celebrity and all of that, I feel like I have a very normal life, and I think you have that similar sort of vibe. And we love our kids,” she said. The 13 Going on 30 star agreed with the statement by sharing her own experience, adding: “And all the mess of parenting. It’s a gift.” Both actors share children with previous partners, as Ralph has a 31-year-old son, Etienne, and 28-year-old daughter, Ivy, with ex-husband, Eric Maurice. In 2005, the Abbott Elementary star married Vincent Hughes. Before getting divorced in 2018, Garner and her ex Affleck welcomed three children, Violet, 17, Seraphina, 14, Samuel, 11. In 2022, Affleck married Jennifer Lopez, who shares 15-year-old twins, Maximilian and Emme, with her ex-husband, Marc Anthony. During their conversation for Variety, Ralph said that she has a good relationship with her ex, while she also praising Garner for her bond with Affleck. “And both of us having gone through divorce,” she said. “You did something that I did as well - maintain a healthy relationship with my ex for the health and well-being of my children. With the spotlight on us all the time, sometimes that can be difficult.” After Garner agreed with the sentiment, Ralph added: “When I look at my kids, when I see you and your kids, I was like: ‘Girl, we did that.’” In response, the Elektra star exchanged a fist bump with Ralph and said: “We’re doing it!” Amid her and Affleck’s co-parenting journey, Garner has often shared her candid thoughts about her ex and the current status of their relationship. During an interview with Stellar Magazine in April, she confessed that she tries not to read any media coverage about Affleck. “I really work hard not to see either of us in the press,” she said. “It doesn’t make me feel good, even if it’s something nice about one of us. I just try to forget that I’m out there in any way, and the same with anyone I love. I don’t need to see anyone in my family made into a meme.” Last year, Lopez also spoke out about blending families with Garner. While appearing on the cover of Vogue in November, Lopez called the Alias star “an amazing co-parent” and shared that Garner and Affleck “work really well together” when it comes to taking care of their three children. Read More Jennifer Garner recalls learning about vaginal collapse from her OB-GYN: ‘What is happening?’ Jennifer Garner reveals her children aren’t on social media and says eldest daughter is ‘grateful’ for it Jennifer Garner says she ‘works really hard’ to avoid seeing stories about ex-husband Ben Affleck in the press Chris Pratt says people should ‘rush’ to have children: ‘Don’t wait’ How should we be talking to our daughters about money? Jessie J announces name of her and Chanan Safir Colman’s baby boy

Andy Cohen has candidly asked whether he should ever be naked in front of his one-year-old daughter Lucy while seeking parenting advice from Mark Consuelos. The Watch What Happens Live host, 55, shared his recent question during an appearance on Thursday’s episode of Live with Kelly and Mark, during which Cohen told Consuelos that he needed his advice on a “parenting thing”. According to Cohen, who is also the father to four-year-old son Ben, he and his son have taken baths together. However, the Bravo host then asked Consuelos, who shares sons Michael, 25, and Joaquin, 20, and daughter Lola, 22, with wife Kelly Ripa whether he was ever naked in front of his daughter when she was a child. “I wanted to ask you, I needed your advice about a parenting thing,” Cohen began, according to Entertainment Weekly. “I’ve been talking about this a lot on Radio Andy and I don’t have a solution. So, Ben and I have taken baths, he loves to take a bath, whatever, I guess that’s normal. Now, were you ever naked in front of Lola? “Like, I have a daughter, what is the protocol there? Because I’m a little bit of a nudie, and I feel like I need to start locking it up.” In response to the inquiry, Consuelos informed the fellow father that he was “never naked on purpose” and that the “rule of thumb” was to avoid nudity when his children began speaking. “Not on purpose, I was never naked on purpose,” Consuelos told Cohen. “I think the rule of thumb was when they start speaking. When they start saying words.” The response prompted Cohen to decide that there would then be “no bath time for [him] and his daughter”. “That’s weird, right?” he asked Consuelos. However, Consuelos chose not to answer the question directly, with the talk-show host telling Cohen he’s “not here to say what’s weird and what’s not weird”. But, according to Cohen, Consuelos’ eyes gave his thoughts on the subject away. “Okay your eyes are telling me that’s weird. That’s all I need to know,” Cohen said, before adding: “I just need to know the protocol!” As for when Consuelos thinks Cohen should stop bathing with his four-year-old son, the father of three said: “Like, two years ago.” Cohen, who welcomed both his children via surrogate, announced the arrival of his youngest child in August 2022, when he shared a photo of himself cradling the infant in the hospital shortly after her birth. “HERE’S LUCY!!! Meet my daughter, Lucy Eve Cohen! She’s 8 pounds 13 ounces and was born at 5.13 pm in New York City!!! Her big brother can’t wait to meet her! Thank you to my rock star surrogate (ALL surrogates are rockstars, by the way) and everyone who helped make this miracle happen. I’m so happy,” the TV host wrote at the time. In 2018, before the arrival of his son, Cohen expressed his joy at becoming a father while admitting to his longtime friend Anderson Cooper that, growing up, he didn’t think it would be “possible” for him to have a family. “When I was growing up and when we were growing up … I just never thought it would be possible as a gay man to grow up and have a family,” he said. “And here we are ... and anything’s possible. And I’m so grateful to a wonderful surrogate that I’m working with.” Read More Jessica Simpson has subtle response to claims ex-husband Nick Lachey was ‘villain’ in their relationship Sarah Jessica Parker reveals she and husband Matthew Broderick haven’t ‘spent a night apart’ in 31 years Jennifer Lawrence gave Robert De Niro ‘ultimate gift’ after he welcomed his child Father reveals moment he realised he wanted to leave US and raise children in Spain Woman requires eye surgery after using social media hack to remove makeup Winner of 2023 Gerber Baby search is a rainbow baby

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