hasllinda: that must have been the biggest compliment. david: it was. they found it quite unbelievable. i can understand that. it has taken not so much the restaurant in london or the one in sydney, it's taken about five years for us to start to become ccepted. haslinda: you are big on being authentic. david: i've come to the understanding that authenticity means so many different things to different people. perhaps because i am an outsider and a foreigner, i needed to have some firm understanding of hat thai food is or was. in order for maine me to be able o express it with some degreor fidelity, i did a lot of research to give some veracity to an otherwise foreign and. haslinda: you have written many books. one was 688 pages long. a culmination of four years' ork. david: more than that. just the other day when i was in sydney, i don't believe her anymore. i had a cook's of understanding of writing a book and i thought the deadline was the starting point. haslinda: you said you want to stay loyal to thai cuisine. david: faithful. haslinda: the people o