As a hangover panacea, Stelio Perombelon, executive chef at Sinclair, prefers ginger ale with extra grated ginger. "Kinda figured that out when working with [Joe Beef's] Fred Morin in 1999. Been using it since. I also add crushed basil and shredded lemongrass. As for a bite when you've hit the booze too hard, Chinatown has no equal. I like Beijing or Dynasty. Sometimes I still go for a bacon cheesebuger at McDonald's and a Gatorade. But that doesn't happen a lot these days because I run 40 to 50 km per week."
by Ian Harrison