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Wong adds that MSG represents only a tinyproportion of the spices in his dishes. He leads avisitor into his kitchen, and points out agigantic bowl of broth, sitting next to smallerbowls with salt, garlic and the white crystals ofmonosodium glutamate. "This is broth," he says. "Agood restaurant must have broth. In this big bowl,I put only a pinch of MSG...

Author: By Joe Mathews, | Title: MSG: Mmm So Good | 11/11/1993 | See Source »

...MSG is no more villainous to the body thanpollen...

Author: By Joe Mathews, | Title: MSG: Mmm So Good | 11/11/1993 | See Source »

...Some people are sensitive to certainingredients," Wong says, growing emphatic. "Somepeople are allergic to MSG, for example," he adds.Then Wong picks a crab out of a bowl and, shovingit in this reporter's face, its talons danglingdangerously just millimeters from his nose, hesays defiantly, "Some people re allergic to crabs...

Author: By Joe Mathews, | Title: MSG: Mmm So Good | 11/11/1993 | See Source »

...manager of the Hong Kong restaurant did notanswer repeated requests for an interview. But asource in the kitchen there says the restauranthas been using MSG since it brought in a new cookfrom Marriott earlier this year...

Author: By Joe Mathews, | Title: MSG: Mmm So Good | 11/11/1993 | See Source »

...chefs, adding MSG is seen as an unfairadvantage used only by the less competent gourmet,like throwing a spitball or spiking the punch...

Author: By Joe Mathews, | Title: MSG: Mmm So Good | 11/11/1993 | See Source »

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