The only David Thompson that I know is the great explorer. He didn't do asia however.
Quoting from a 'recipe' book is not really going to impress, we'll anyone.
We could quote back and forth for a dozen years and we'd be none the wiser.
Quotes from impressively pedigreed people with decades of performance still won't educate me and won't help you.
Logical and well thought out methods and practices will always get my attention and they should get yours.
As both will educate.
Do you boil your pasta in un-salted water? after-all it will get a well seasoned sauce? (asian noodles are different)
Do you not season steaks while cooking because they will end up in an au-poivre sauce which is highly seasoned?
Do you boil your potatoes in plain water because you will mash them with seasonings later?
Do you roast veggies with nothing else because they will become part of a seasoned soup?
Do you not season at all because you leave a salt mill on the table?
Cooks, asian or not should recognize how to flavour food. They should also understand that traditions are not the best thing to depend on.
Japanese used to always serve Sake warm... Kimchee was always an accompaniement not an ingredient.
Think about what you are cooking - even humble rice - and how you can make it the most tasty of all.
We aren't all chef's, but we all can choose to cook things like one.
A Chef will season things ...
... and bring the best to the Plate!