CookSmart (14th Issue) Page37

Celebrity Pick

What is your greatest strength as a chef?

“I have a good memory. I can remember the different flavours and aromas of different food. Whenever I embark on the creation of a new recipe, no matter it is about a Western or Asian dish, I always think about this first: what flavours will work well together? Customers are always surprised at the new flavour combinations in my dishes.”

What is your equivalent opinion of healthy eating?

“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.”

Where do you find inspirations when creating a new dish?

“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.”