Inside the Kitchen: Seven Questions with Phila Lorn

I like the number one at McDonald’s, the Big Mac. When I was a good boy, my mom would give me a Big Mac. It’s a great sandwich. When people try to make the perfect burger, they’re just getting closer to the Big Mac. It has everything that should be on a burger: special sauce, which is ketchup, mayo, and sweet relish.

The moment I fell in love with my wife. We moved in together in 2013, and one morning she said, “I kind of want a whole fish.” So I made a whole fish for her for breakfast, and she ate the whole thing at 10 a.m. She didn’t share. It was A to Z, a whole dorade, the house was smoking. I made it with soy sauce, ginger, and garlic.

I will have to tell you that I don’t know. I don’t think we really have it in Philadelphia. We’re a different animal. We present food and serve it our way. I wouldn’t classify Philly as a fine dining city. So I don’t know what fine dining is.

My goal is to stabilize two restaurants to the point where they become staples. My chef goal is to nurture other chefs. But I’m done with learning.

I want to eat dim sum in southern China.

My philosophy is to taste everything, including the salt and the sugar. You should know your flavor combinations before putting yourself on the line.

It used to be rice, eggs, and soy sauce. But my comfort food has changed. It’s now bagels with lox. When there’s a spread of bagels and lox, I feel like my family is all in the same house.