Mr.YAU Chiu-ngai,head of the restaurant’s kitchen department,said,“People in Hong Kong are more health conscious nowadays.Parents,in particular,pay special attention to the diets of their children.This restaurant,going with the trend,aims to offer light-flavoured dishes cooked with plenty of vegetables but with less meat,oil,salt and sugar.”

Mr.YAU said that the restaurant refrains from using any condiment and flavour enhancer.It uses fresh ingredients and superior broth to enhance dish flavours.Specifically,its chefs enriches dish flavours with natural seasonings such as ginger,spring onion and garlic.Mushrooms,for example,have distinctive flavours of their own.By soaking in an appropriate amount of superior broth,it chefs fully bring out the natural flavours of mushrooms as well as the colours of the dishes.

Mr.YAU points out that steaming and poaching are the healthy cooking methods because they retain most of the original flavours and nutrients of food ingredients.Homemade sauces and natural seasonings can give culinary creation a new dimension.

Mr.YAU observes that there is a wide range of food ingredients from different parts of the world available in local markets and supermarkets.He always shops around to find new food ingredients and inspirations for his dishes.