CookSmart (18th Issue) Page36

Celebrity Pick

Lok WONG

Young Cooking Master

The essence of Japanese culinary arts lies in simplicity and sophistication. It requires years of training and hardship to master the cooking techniques. 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).