Never had a recipe of his let me down, but his chicken adobo recipe (where you simmer a sauce of sugar, soy sauce, and vinegar for like an hour) practically destroyed my wok's seasoning. The sauce was almost caramel like by the end of it, which let to a ton of caked on burnt bits I could only scrape off aggressively, and then the vinegar evaporation created what I can only call steam bubbles in the patina that caused them to flake off like paint chips. I had to pretty much scrape everything off and start from scratch on reseasoning the wok after that. It's still not quite back to what it was before "the Adobo event" (as my girlfriend calls it).

Still a delicious recipe, but, I learned to use my deep saute pan for it in the future.