Running 'private kitchens' in both Hong Kong and Singapore, Jacky loves to create healthy dishes by mixing and matching Chinese and Asian cuisines.

Jacky thinks that chefs should be innovative. In order to meet today's health trend, he modified a traditional Sichuan dish, Sichuan Spicy Chicken, by adding less oil while introducing cucumber and sliced mung bean sheets which was well accepted by customers. Jacky emphasises that chefs can replace deep-frying by steaming, and blanch meat instead of frying it. By doing so, the look of the dish can be maintained yet the amount of oil used is greatly reduced.