“The most valuable lesson I have learned [from children] is that cheese goes with pretty much everything,” seasoned food writer Melissa Leong tells me. She is only half-joking.
“Dairy is never a bad idea. Cheese and pasta – no matter where you come from, it’s pretty special if it’s the right combination of squidgy textures and pungent flavours.”
“Like Kraft instant macaroni and cheese?” I ask.
“Long live the blue boxes,” she replies, with a grin.