CookSmart (17th Issue) Page37

Celebrity Pick

Savour the slow-cooked delight

Will you tell us something about sous vide cooking?

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.

Why are you fond of using imported ingredients?

Supply of home-grown produce is very limited, so many things have to be imported. Though we are seeing more supply of greenhouse produce, the quality of naturally grown produce is incomparable.

How do you find the local food scene?

Hong Kong is a place with a diversified food culture, and people in the industry are committed to providing good quality food. Similarly, an increasing number of consumers are getting more and more aware of healthy eating. They always push me forward along the path of improvement.