Christian YANG was born to a Chinese family in Mauritius. At the age of seven, Christian returned to Hong Kong to continue his education. It was then that he made up his mind to become a chef. He took up a part-time job at a local hotel before he was enrolled in the Ecole hoteliere de Lausanne in Switzerland. During his overseas studies, he worked in a number of starred restaurants in Paris and Geneva. Christian said, "The local customers have sensitive taste buds and they have high expectations of food quality. They are very receptive to new dishes, but they also cherish traditional cuisine. People are also becoming aware of the origins of food Ingredients; they want safe food."

Christian said, "Society as a whole is definitely more health conscious. People know very well what they should or should not eat. After a heavy meal, they will do exercise. People in the restaurant business are also actively fulfilling their responsibility to provide customers with food both healthy and delicious."

Christian said, "Ideas like "farm-fresh food" and "sustainable food", which have been trendy in the Western world for quite a while, have not yet become popular in Hong Kong. Having that said, our restaurant is committed to the promotion of healthy eating. We use high-quality canola oil and sea salt. We avoid using Ingredients with antibiotics. Flavour enhancers are kept to a minimum, and vegetables are included as often as possible in our dishes."