Lok WONG, who was born in the eighties, joined the food industry at 17. He learned his craft from two great chefs of Kansai style -cooking over six years. He is now the head chef of an izakaya (Japanese pub).
The essence of Japanese culinary arts lies insimplicity and sophistication. It requires years of training and hardship to master the cooking techniques
"The cooking time of a given food depends on its texture, as well as the thickness of the portion. Maitake mushrooms, with its 'powerful' flavour, are recommended for dishes that require a longer cooking time while mild-flavoured shiitake mushrooms takes a shorter time to cook as overcooking would spoil their flavour. I believe these experiences also apply to cooking other dishes".
Lok WONG, who was born in the eighties, joined the food industry at 17. He learned his craft from two great chefs of Kansai style -cooking over six years. He is now the head chef of an izakaya (Japanese pub).
"The cooking time of a given food depends on its texture, as well as the thickness of the portion. Maitake mushrooms, with its 'powerful' flavour, are recommended for dishes that require a longer cooking time while mild-flavoured shiitake mushrooms takes a shorter time to cook as overcooking would spoil their flavour. I believe these experiences also apply to cooking other dishes".