Now a cholera epidemic was sweeping through Southeast Asia and south Asia in the early 1970s so I started medical school and I joined a laboratory to work on this.

One of the great privileges of having grown up in a middle-class literary English household but having gone to school in the front lines in Southeast London was that I became half-street-urchin and half-good-boy at home. I knew that dichotomy was possible.

Southeast Asia food uses many different types of spices which are quite new to me like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking this usually imparts a strong aroma to Southeast Asian food which appeals to the senses.