Wave chef Kristine Subido?s 5-year-old son Kamlin ? who?s already traveled to his mom?s native Philippines twice ? has a well-developed global palate. He?ll happily eat a whole fish, including the cheeks. He adores Japanese cucumber salad, the bitter goodness of Chinese broccoli, Swiss chard and sauteed turnip greens ? ?and he?ll tell me if it?s bland,? says Subido, who is known for her liberal use of global spices at the W Chicago-Lakeshore restaurant. ?He makes sure I do the red chili flakes, garlic and the olive oil.?