William CHAK - Simple Cooking Methods Capture Natural Food Flavours
William,having studied in Japan and South Korea as well as hosted a number of TV travel shows,was able to try out different types of cuisines. He observed that “the common part among different cuisines is the emphasis on using fresh ingredients.” However,what he likes most is still his mother’s homemade dishes,in particular steamed fish like mandarin fish and seabream. He said steaming fish with ginger and dried tangerine peel is the best way to retain natural fish flavour.
During the time when he lived abroad,he mostly made plain dishes such as blanched vegetables and meats. When dining out,he always patronises restaurants offering dishes cooked with little oil and sauce. He considers that using natural seasonings like tomato,onion and mushrooms is already good enough to enhance food flavour.
