Monday lunch with Laksa, Japanese tofu, Thai lemongrass chicken, broccoli and rice
Why am I so compelled to take photos of my food? I don’t know. It is like the prelude to eating — an appetizer to all my meals.
I love my work as an actor on Marco Polo, especially when I am doing a scene that I can sink my teeth into or when the lighting is particularly flattering to my face. But truth be told, the thing that I’ve enjoyed the most since my arrival on location in Malaysia is lunch break. What could be better than getting out of the muggy heat, stepping into the cool dressing room to see a tray of delicious food waiting for me on my table? I would fling off layers of costume in a matter of seconds and run to the food with my camera. I would pretend that I am having room service in my bathrobe in a five-star hotel. During the short respite from that organized chaos called a movie set, I feel relaxed and peaceful.
The off duty royals riding a buggy to lunch
Today’s pan-Asian flavored lunch
Northern Indian Chicken kema
Pomelo pomegranate salad with Vietnamese dressing
Prawns with salted duck egg yolk
Tofu with gingko nuts and shiitake mushrooms
With more than 700 people working on the show, the set is a crowded place and for me, lunch hour is a perfect time to have solitude. Sometimes, I read a little. Sometimes, I just stare out the window. Other times, I FaceTime my family in California while I eat.
Of course I don’t get the “royal treatment” all the time, but even a sandwich on a park bench can turn into a beautiful and meaningful moment in life if we decide to make it so. I remind myself that life is short and we live only once. Enjoy your lunch breaks wherever you are!
I had a long day at the studio today — starting at 6:40am and getting home at 8pm. There will be a lot of dialogue to memorize for tomorrow, so I will make this a short post. I fear wordy scenes and much prefer the way my character was last season — a taciturn presence. English is not my mother tongue. Though I’m fluent in it, it is an acquired fluency. I love acting — and having done it for four decades, it is almost second nature — but now and then I can still be stumped by English dialogue.
from Marco Polo season 1
Since I didn’t have time to cook today, I will share with you my delicious lunch from Marco Polo kitchen. We broke for lunch a few hours later than scheduled (again), but the food stayed miraculously fresh. And these dishes could be enjoyed either warm or cold. Our chef Duyen is beginning to know my taste buds. And from the growing quantity of the food, she must have also learned of my great appetite. The soba noodle salad with prawns and tempeh was the kind of healthy lunch I would make for myself and my family at home. And I will most certainly get the recipes for the raw flax & chia seeds crackers with artichoke dip and sun dried tomato cashew dip. The semi-sweet no-bake berry-nut mousse cake is also a healthy dessert I will try to make myself.
There are many more types and choices of foods at the buffet lunch line, but I love to just walk into my dressing room like the hungry wolf, and be surprised and spoiled.
Chef Duyen making green papaya salad
Fish wrapped and baked in turmeric coconut milk and fresh herbs
I had a tour of the Marco Polo kitchen and met the people who cook two meals a day for many hundreds of us cast and crew. It was pre-lunch hour and the whole place was an organized frenzy — every pair of hands was busy slicing, chopping, stirring, tossing, kneading, frosting. I was surprised to see that our morning sausages are actually homemade from our own kitchen. Every cooking station fascinated me and I lingered for quite a while. I wanted to stay longer, but felt like a sixth toe and somehow in everybody’s way.
When I first arrived in the studio, I met our assistant head chef Duyen Hackett and she asked me what I would like to eat when I am filming. I said simply delicious healthy food — without much expectations because of previous experiences. Therefore I was happily surprised by what I found waiting for me in my dressing room at lunch hour. The fusion flavored foods she had prepared for us in the past few days were really tasty and healthy. We are sometimes many hours late when we break for lunch and the dishes have often been sitting in my room for quite a while before I get to it, but they have all been quite yummy. Or have I simply been too hungry? I’ve always finished everything on my plates.
Lunch was over two hours late, but the grilled dory fish, shrimp avocado mango salad was still yummy
We are in an area where fresh seafood is abundant. After all the pork knuckles that I ate in Europe, I was ready to switch to fish.
Duyen has promised to give me a few of her favorite recipes in the next couple of days. I will share with you soon!