Hilda LEUNG founded a catering service company in 2010, and is now a recipe writer, a columnist and a cooking instructor. She also appears in TV food programmes.

Hilda said, “Many people think that trying to eat healthy is equivalent to doing away with flavours. Yet I believe that by using natural flavours of Ingredients, the good taste is always there. Western herbs, which can enhance flavours, are becoming increasingly popular in Hong Kong. Chinese plants, such as hawthorn, wolfberries and chrysanthemum, also have distinct flavours of their own that will light up any dish. Meanwhile, I am launching some children cooking classes to promote healthy, eco-friendly eating among the next generation.”

Hilda said, “I mostly get inspirations from books and TV food programmes. I also learn from the many recipes I find on the internet. I like going to the markets and grocery shops, where I can meet all sorts of people, get to know them, and listen to their stories and opinions about eating. Very experienced in cooking as he is, my father is still very keen on exploring new dishes.”