Vito CHAN, after graduating from the Chinese Cuisine Training Institute, has worked in several private clubs, hotels and two famous French restaurants. He then moved to Australia to work under the renowned chef Donovan COOKE. Vito is skilled in slow-cooking method (la cuisine sous vide), and always strives to serve customers with ingredients sourced from around the world.

Vito said, “Sous vide cooking, which has been around for several decades, is becoming popular in Hong Kong. By cooking food sealed in airtight plastic bags in a sous vide machine at a temperature below boiling point, it retains the original taste,texture and nutrients of the ingredients. For instance, the ideal temperature for sous vide salmon is 48°C, which will remain succulent and smooth when done.”