CookSmart (13th Issue) Page37

Celebrity Pick

What do you think is the most important in the making of a delicious dish?

The most important thing is ingenuity. You can tell the mood of a chef by eating his or her food. Chefs express themselves and communicate with customers through the dishes they make. To maintain a cheerful mood in the kitchen, for instance, I do not allow my colleagues to swear. I also try to get them to take their job seriously to ensure that customers are satisfied.

How do you find the dining scene in Hong Kong?

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.

Do you think Hong Kong people are more health conscious than before?

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.

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.

Additional information: Promoting Healthy Eating